KENTUCKY BUTTER CAKE

KENTUCKY BUTTER CAKE

This cake goes very well with strawberries and whip topping!

CAKE

1 cup butter, cubed at room temperature

2 cups sugar

4 eggs

1 T vanilla

3 cups flour

1 tsp kosher salt

1 tsp baking powder

½ tsp baking soda

1 cup buttermilk

BUTTER GLAZE

1/3 cup butter

¾ cup sugar

2 T water

2 tsp vanilla

Preheat oven to 325.

Grease a 10” bundt pan with butter or shortening very liberally.  Dust pan with flour and set aside.

Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment.  Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.

Pour batter into prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.

When the cake is done make the glaze.  Combine all ingredients into a small saucepan over medium-low heat.  Stir continuously until the butter is melted and the sugar is dissolved.  Do not bring to a boil.

Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.

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

Tip: It is more moist and flavorful when it has rested overnight.