This dee-lish-us recipe of Kentucky Butter Cake is to be eaten, responsibly, with a small…or large…glass of Kentucky Wild Turkey or Four Roses bourbon…which may, by the way, be the last non-GMO bourbons left on the planet.
Kentucky Butter Cake
Recipe by: Bobbi Jo Lathan
Recipe type: Dessert
Cuisine: Southern
Serves: 8-10
PREP TIME
10 mins
COOK TIME
1 hour
TOTAL TIME
1 hour 10 mins
INGREDIENTS
Cake:
3 cups flour
2 cups sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
1 cup butter, softened
2 teaspoons vanilla extract
4 eggs, beaten
Butter Sauce:
¾ cup sugar
3 tablespoons water
â…“ cup butter
2 teaspoons vanilla extract
powdered sugar for dusting
INSTRUCTIONS
Preheat oven to 325°. Grease and flour a 10-inch cake pan (Bundt, Springform, whatever you’ve got).
In a big bowl, combine all the cake ingredients and beat for about three minutes at medium speed with your electric beater (or for a long time with a whisk), to get the lumps out.
Pour your batter into the greased pan and stick it in the oven for 60 to 70 minutes, or ‘til you stick a toothpick in and it comes out clean.
The top of the cake will just be turning a golden brown and look beautiful!
In a saucepan, combine all the sauce ingredients ‘til the butter melts. Don’t let it boil!
Use a fork, or chop stick, to prick holes all over the top of the baked cake.
Pour the sauce over the cake into the holes while it’s still in the Bundt pan.
Let that cool.
Remove the cake from the pan and sprinkle the top with some powdered sugar.
NOTES
This fabulous cake should be enjoyed, responsibly, with a short (or large) glass of Kentucky’s Wild Turkey or Four Roses Bourbon.