Kentucky Butter Cake is a classic dessert that has been enjoyed by families for generations. This delicious cake has a dense, moist texture with a rich buttery flavor that will leave you wanting more. The Kentucky Butter Cake is a Southern tradition that has made its way across the country, and now it is a beloved dessert that is enjoyed by people of all ages.
History of Kentucky Butter Cake
The origin of the Kentucky Butter Cake is not clear, but it is believed to have been invented in the southern United States, specifically in Kentucky. Some sources say that it was created in the 1800s, while others claim that it was first made in the 1900s. Regardless of its origin, the Kentucky Butter Cake quickly became a popular dessert among southern households.
The Kentucky Butter Cake is a cake made with butter, flour, sugar, eggs, buttermilk, baking powder, baking soda, and salt. It is typically baked in a bundt pan, and once it is done baking, a sweet, buttery glaze is poured over the top of the cake. The glaze seeps into the cake, giving it a moist and buttery flavor that is truly irresistible.
Making Kentucky Butter Cake
Ingredients:
For the cake:
- 1 cup softened butter
- 2 cups sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
For the butter sauce:
- 1 cup sugar
- 1/2 cup cubed butter
- 1/4 cup water
- 1-1/2 teaspoons almond extract
- 1-1/2 teaspoons vanilla extract
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Mix well after each addition.
- Pour the batter into the prepared pan and bake for 55-70 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and let it cool for 10 minutes. Run a knife around the edges and the center tube of the pan. Invert the cake onto a wire rack placed over waxed paper.
- While the cake is cooling, prepare the butter sauce. In a small saucepan, combine the sugar, butter, and water. Cook over medium heat until the butter is melted and the sugar is dissolved. Remove the pan from the heat and stir in the almond and vanilla extracts.
- Use a toothpick or skewer to poke several holes in the top of the warm cake. Spoon 1/4 cup of the butter sauce over the cake, allowing it to be absorbed. Repeat this process two more times.
- Finally, poke holes in the sides of the cake and brush the remaining sauce over the sides.
- Allow the cake to cool completely before serving. Enjoy!
