Taste of Home
Kentucky Butter Cake
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
YIELD: 16 servings.
I found this Kentucky butter cake recipe in an old cookbook I bought at a garage sale and couldn’t wait to try it. I knew it had been someone’s favorite because of the well-worn page. —Joan Gertz, Palmetto, Florida
Ingredients
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1 cup butter, softened
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2 cups sugar
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4 large eggs, room temperature
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2 teaspoons vanilla extract
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3 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup buttermilk
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BUTTER SAUCE:
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1 cup sugar
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1/2 cup butter, cubed
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1/4 cup water
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1-1/2 teaspoons almond extract
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1-1/2 teaspoons vanilla extract
Directions
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1.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
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2.
Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.
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3.
For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts.
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4.
Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.
Nutrition Facts
1 slice: 410 calories, 19g fat (11g saturated fat), 100mg cholesterol, 344mg sodium, 56g carbohydrate (38g sugars, 1g fiber), 5g protein.
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