Kentucky Butter Cake
This recipe is rumored to have originated from a Pilsbury Bake Off.
My version is adapted from the gone-but-not-forgotten Baker's Cafe in Katonah, NY
Preheat oven to 350°
Grease and flour a 10-cup bundt pan.
Soften for 3-4 minutes in a mixer with paddle attachment:
1 cup (2 sticks) unsalted butter
Add slowly (about 2-4 T at a time, over about 8 minutes, scraping sides and bottom of bowl at least once between additions):
2 cups sugar
Add one at a time, mixing thoroughly between additions and scraping the bowl midway between additions:
2 t vanilla extract
Sift together and reserve:
3 cups all-purpose flour
1 t baking powder
1/2 t baking soda
1/2 t salt
Measure out and reserve:
1 cup buttermilk
Add the dry ingredients to the butter/eggs alternately with the liquid. (Scoop in about half the dry and mix on low speed until nearly incorporated, then pour in half the liquid, mixing in the same.) Repeat. Finish mixing by hand with a large spatula, carefully scraping up from the bottom of the mixing bowl and not over mixing.
Pour into prepared pan and bake about 50 minutes or until it pulls away from the sides of the pan and passes the toothpick test.
Toward the end of baking, prepare glaze (recipe below). When cake is done baking, pierce it all over with a long skewer (while the cake is still in the pan). Pour the hot glaze slowly over the top, allowing it to saturate the cake.
1/2 cup sugar
1/4 cup unsalted butter
1-2 T Meyer's Dark rum
Combine all ingredients in a small saucepan over low-medium heat. Swirl until butter is melted, but do not allow to boil. Pour over warm cake. Allow cake to sit for 20-30 minutes to cool, then invert onto a plate. Keeps well, loosely covered at room temperature, for 3-4 days.
Let cake cool in pan for 20-30 minutes, then invert onto a plate.
copyright 2008-2014 Katie Fairbank