Kentucky Butter Cake

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Introduction:
The Kentucky Butter Cake is a rich and moist dessert that’s soaked in a buttery, vanilla-flavored syrup, giving it a melt-in-your-mouth texture. This classic cake has a dense crumb and is bursting with buttery goodness. It’s simple to make but tastes luxurious, making it a perfect treat for gatherings or whenever you want something extra special!

Ingredients (For a 10-cup Bundt pan):

For the Cake:

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup buttermilk
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

For the Butter Syrup:

  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • ¼ cup water
  • 2 teaspoons vanilla extract

Instructions:

Prepare the Cake:

  1. Preheat Oven:
  • Preheat your oven to 325°F (165°C). Grease and flour a 10-cup Bundt pan, ensuring all crevices are well-coated.
  1. Mix the Dry Ingredients:
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  1. Cream the Butter and Sugar:
  • In a large mixing bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy (about 3-4 minutes).
  1. Add Eggs and Vanilla:
  • Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
  1. Alternate Adding Dry Ingredients and Buttermilk:
  • Gradually add the dry ingredients to the butter mixture in thirds, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
  1. Bake:
  • Pour the batter into the prepared Bundt pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Butter Syrup:

  1. Make the Syrup:
  • While the cake is baking, combine the butter, sugar, water, and vanilla in a small saucepan over medium heat. Stir until the butter has melted and the sugar has dissolved, but don’t let it boil. Remove from heat and set aside.

Finish the Cake:

  1. Poke Holes in the Cake:
  • Once the cake is out of the oven, leave it in the pan. Use a skewer or fork to poke holes all over the cake while it’s still warm.
  1. Pour the Syrup:
  • Slowly pour the butter syrup over the cake, allowing it to seep into the holes. Let the cake cool completely in the pan so it absorbs all the syrup.
  1. Invert the Cake:
    • Once the cake is fully cooled, invert it onto a serving plate. If desired, dust with powdered sugar before serving.

Tips for Success:

  • Room temperature ingredients: Make sure the butter, eggs, and buttermilk are at room temperature to ensure a smooth batter and even texture.
  • Don’t skip the syrup: The buttery syrup is what makes this cake extra moist and flavorful, so be generous when pouring it over the cake.
  • Use a well-greased pan: To prevent sticking, thoroughly grease and flour your Bundt pan, especially around any intricate designs.

Recommendation:

Serve Kentucky Butter Cake with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Its buttery richness makes it perfect for any occasion, whether as a dessert for a dinner party or as a simple afternoon treat with coffee. It also keeps well, and the flavors intensify the next day!

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