Kentucky Butter Cake
The BEST Kentucky Butter Cake you'll make on the Bundt Pan! These are rich, buttery and nutty moist vanilla poke cakes infused with a delicious buttery sauce that seeps into the cake AND is smothered over the cake leaving an irresistible crust of sugar on the surface . These sweet and fluffy cakes are delicious or amazing with berries and topping .
24 tbsp (3 sticks) unsalted butter, softened at temperature
2 cups sugar
5 large eggs at temperature
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon leaven
1/2 teaspoon bicarbonate of soda
1 cup buttermilk or sour milk
1 tablespoon vanilla
Butter sauce / frosting
1 cup sugar
1/4 cup water
1/2 cup unsalted butter
1 1/2 teaspoons vanilla
1/2 teaspoon cinnamon optional
1/8 teaspoon salt
1.Preheat oven to 325 degrees F. Grease generously and thoroughly, greasing and flouring a ten inch (12 cup) Bundt pan. See the notes.
2.In a medium bowl, beat together the flour, leaven , bicarbonate of soda and salt. Set aside. Beat vanilla with buttermilk and put aside .
3.Add butter and sugar to a stand mixer equipped with a paddle and beat on medium-high speed for a minimum of 3-4 minutes (no shorter!), Until light and fluffy, scrape the edges from time to time. Reduce the speed to medium and add the eggs, one at a time, beating until the yolks disappear after each egg.
4.Reduce the speed to low and gradually add the flour mixture to the butter mixture by a 3rd , alternating the buttermilk in between thirds. Beat until well blended, stirring the dough by hand until you get the flour at rock bottom .
5.Transfer the dough to the prepared Bundt pan and pat the pan on the table several times to get rid of any air bubbles. Bake at 325 degrees F until pluck of wood inserted near the middle of cake comes out with a couple of crumbs, 50 to hour .
6.Place the cake on a wire rack and let stand 5 minutes then make holes everywhere the cake, lowering it approx 3/4 using the skinny end of the baguette. you'll also use the rear of the utensil or skewer, but you'll need to wiggle it to form the opening bigger.
7.Immediately after punching the cake, prepare the butter cream frosting. Add sugar, butter, water and salt to a medium saucepan. Heat over low heat until melted, stirring occasionally without letting the mixture boil. Once melted, add the optional vanilla and cinnamon.
8.Remove 1/4 cup of frosting for later use. Pour the remaining frosting everywhere rock bottom (which is now the top) of the cake, moving it slowly in order that it's time to soak into the holes and not stirring round the edges of the cake.
9.Let the cake cool for half-hour (or the frosting will not stick and harden like glue) then run the knife round the fringe of the cake, beating several times until it comes off, then turn the cake over. a plate or cake holder.
10.After the cake has cooled completely, reheat the frosting (don't let it boil) and spread evenly throughout the cake, moving slowly to permit time for soaking. Leave the cake for a minimum of an hour before serving, but it'll be far more moist and delicious if left overnight. If you do not serve it directly , wrap the cooled cake tightly and place it in wrapping and keep it at temperature .
11.Serve plain or surprise cakes with fresh berries and topping or a strawberry or raspberry sauce.