SALTED CARAMEL KENTUCKY BUTTER CAKE
This Kentucky Butter Cake is a sweet cake that is made from scratch. With hints of salted caramel and buttery cake, it’s a must at events and gatherings.
INGREDIENTS:
3 cups / 13 1/2 ounces flour (all purpose)
2 cups sugar (granulated)
1 teaspoon of salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk or fermented milk
1 cup butter (room temperature)
2 teaspoons vanilla
4 large eggs
sauce
3/4 cup sugar
1/3 cup butter
3 tablespoons of water
2 teaspoons vanilla
DIRECTIONS:
-Preheat oven 325°F .
-Generously greased & flour a 12-c Bundt pan or 10-inch tube pan.
-In large bowl, combine flour, 2 cups sugar, salt, baking powder and club soda, buttermilk, 1 cup butter, 2 teaspoons vanilla and eggs; beat on low speed until moistened. Increase mixer speed to medium and beat for about 3 more minutes. Spoon batter to cake pan also spreading evenly.
-Bake the cake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
-Meanwhile, in a small saucepan over low heat, combine the 3/4 cup sugar, 1/3 cup butter, 3 tablespoons water and 2 teaspoons vanilla; cook, stirring, until butter is melted. Do not bring blend to boil.
-Remove the cake to a wire rack and, while still in the pan, pierce with a fork or skewer. Pour the hot butter sauce over the hot cake.