Sunday Sweets: Kentucky Butter Cake

Wow, it has been awhile since I last blogged!
I've wanted to try a recipe for Kentucky Butter Cake for awhile. Butter...vanilla...sugar....I figured I couldn't go wrong! I used a recipe from an old church cookbook. This cake is very dense and moist, similar to a pound cake. The flavor is very similar to cookies you can get in a tin around Christmas time (Danish Butter Cookies). The butter sauce/sugar on the cake forms a layer almost like a crust. It is so, so yummy! I made it on Saturday night, and let it set up in the fridge to eat on Sunday for Father's Day.

Here is the recipe:
For the cake:
1 cup of butter (room temperature, but not melted)
2 cups white sugar
4 eggs
1 tablespoon vanilla
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk

For the butter sauce:
1/2 cup butter
3/4 cup white sugar
2 tablespoons of water
2 teaspoons vanilla

1. Pre heat oven to 325.
2. Grease and flour baking pan. (I made sure my Bundt pan was very 'greased' so the cake would slide out easily.)
2. Blend butter, sugar, and eggs.
3. Combine flour, baking powder, and baking soda.
4. Alternately add flour mixture and buttermilk to butter/sugar/egg mixture until all are combined.
5. Stir in vanilla.
6. Put batter into cake pan. (The batter is really thick. I used a serving spoon to ladle it in and smooth it out).
7. Bake for 60-70 minutes. A toothpick should be able to be inserted and removed clean.
8. Use a knife to poke holes all over cake.

Once the cake is out of the oven, make the glaze.
1. Combine all ingredients in a small saucepan over medium-low heat.
2. Stir constantly.
3. Once butter is melted and sugar is dissolved (don't let it boil), pour warm glaze over cake.

4. When completely cool, flip out onto a pan.

The recipe suggested serving with fresh fruit, but it tastes great on its own. I dusted a little powdered sugar over the top and called it done. This recipe got all thumbs up from the family.

Cheers to a sweet finish to the week!