KENTUCKY BUTTER CAKE

KENTUCKY BUTTER CAKE

A delicious, easy-to-make vanilla butter cake with a four-ingredient frosting that creates an incredible crust,

soaking into the cake and keeping it moist for days.

INGREDIENTS

BUTTER CAKE

• 3 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 cup unsalted butter

• 2 cups sugar

• 1 cup milk

• 1 tablespoon white Vinegar

• 4 large eggs

• 2 teaspoons vanilla extract

Butter icing

• 1 cup sugar

• 1/2 cup butter without salt

• 3 tablespoons brandy (can be replaced with water)

• 1 teaspoon vanilla extract

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INSTRUCTIONS

1. Preheat oven to 350 degrees. Generously grease and flour a 12-cup (10-inch) diameter bundt pan or spray with

nonstick cooking spray.

2.In a large bowl, mix together the flour, baking powder, baking soda and salt. Using a stand mixer fitted with the

paddle attachment or a hand mixer, beat the butter and sugar until fluffy, about 5 minutes.

3. Mix milk and vinegar in a separate small bowl or measuring cup.

4.Add the eggs one at a time to the butter mixture and stir until incorporated. Add vanilla. Add the buttermilk

mixture and dry ingredients alternately and stir until well combined. Discard bowl and mixer as needed. Pour the

batter into the prepared bundt pan.Bake for 50-60 minutes or until a toothpick inserted in the center comes out

clean. Remove from oven, but do not remove from pan.

5. Use the smaller end of a toothpick or similar sized instrument to poke holes in the shortcrust pastry. Get closer,

but not all the way.6. In a small saucepan add sugar, butter and brandy. Heat over medium-low heat, stirring very

frequently, until melted. Don’t let it boil. Remove from heat and add vanilla.Reserve 1/3 cup butter icing.

7. Pour slowly and carefully over the drill holes. Allow the cake to cool on a cooling rack for 30 minutes from the

time you remove it from the oven until you turn it over. Once the cake is inverted and cooled, gently brush the

remaining frosting over the top of the cake.

NOTES

• Butter and flour the cake pan very well as there is a lot going on here and you don’t want it to stick. I love

Bakers Joy, a non-stick baking spray, but I didn’t have it this time so I really had to work with butter and flour to

get all those corners.

• You can substitute milk and vinegar for a cup of buttermilk, or save the money and mix the buttermilk yourself

as directed in the recipe.

• Use the smaller end of a toothpick, a thick bamboo skewer, or even a straw to poke holes in the cake.

• Alcohol and its vapors are flammable. Therefore, place the brandy for the butter glaze in the pan and protect it

from the heat.• As always, preheat the oven and place the cake on the middle rack in the middle of the oven.

• The cake needs to cool for about 30 minutes after removing from the oven before turning it over. So plan

everything accordingly. Too little or too much time could cause the cake to stick.

• Do not let the butter sauce boil. Stay with him so you can keep an eye on him.• Top each with fresh berries such

as strawberries, raspberries, blackberries or blueberries, followed by a dollop of whipped cream.

• This cake is even more delicious on the second day. Trust me!

• Store this cake wrapped in plastic wrap or in an airtight container on the counter for up to 2 days or in the

refrigerator for up to 5 days.

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