Kentucky Butter Cake

Kentucky Butter Cake

INGREDIENTS:

Cake

1 cup unsalted butter, cubed at room temperature

2 cups granulated sugar

4 eggs

1 tablespoon + 1 teaspoon vanilla (I use Ugandan Vanilla Extracted in Orange Spirits from Vain Foods https://vainfoods.com/products/uganda-vanilla-extracted-orange-spirits)

3 cups all-purpose flour

1 teaspoon kosher salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk

Butter Glaze

1/3 cup butter

3/4 cup granulated sugar

2 tablespoons water

2 teaspoons vanilla (I use Ugandan Vanilla Extracted in Orange Spirits from Vain Foods https://vainfoods.com/products/uganda-vanilla-extracted-orange-spirits)

INSTRUCTIONS:

1. Preheat the oven to 325°F

2. Grease and flour a bundt pan and then set aside. HINT: I use the Baker's Joy spray with flour on my Nordic Ware bundt pan. Worked like a charm. Slid right out!

3. In large stand mixer with paddle attachment; cream together sugar, butter, eggs and vanilla. Then add salt, baking powder and baking soda. Once this is creamy, slowly add in flour. Then, slowly pour in the buttermilk. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes until thick and creamy.

4. Spoon the batter into the prepared pan and smooth top evenly with a spatula. Bake for 60-70 minutes until a cake tester entered into the center comes out clean. HINT: Start checking for done-ness at 50-55 minutes as not to over-bake, as ovens vary.

5. When the cake is done make the glaze. Combine butter, sugar and water into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved, then stir in vanilla. Do not boil.

6. Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan. Using knife gently pull cake from sides of pan and let glaze run down sides as well.

7. Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.