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KENTUCKY BUTTER CAKE #dessert #sweetbutter

KENTUCKY BUTTER CAKE #dessert #sweetbutter

This Kentucky Butter Cake formula is CRAZY soggy, rich and covered with a sweet rich sauce that hulls the outside and douses into the cake making it stunning for a considerable length of time. What you get is a dazzling, sweet, rich, delicate cake that is as flawless all alone as it is finished with strawberries and whipped cream!

This Kentucky Butter Cake is authoritatively formally my most loved vanilla pound cake.

I need to group my top choices like that… I can't simply say "most loved cake", since that is an incredible difficult request. I don't even truly know whether I could pick a most loved cake of the considerable number of cakes.

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KENTUCKY BUTTER CAKE #dessert #sweetbutter

Ingredients
Cake

  • 1 cup butter, cubed at room temperature (I use and love Challenge Butter)
  • 2 cups granulated sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 3 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk

Butter Glaze

  • 1/3 cup butter
  • 3/4 cup granulated sugar
  • 2 tablespoons water
  • 2 teaspoons vanilla

Instructions

  1. Preheat the oven to 325°F/165°C
  2. Grease a 10″ bundt pan with butter or shortening very liberally. Dust the pan with flour and set aside.
  3. 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.
  4. Pour the batter into the prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.
  5. 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.
  6. Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.
  7. Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.
  8. I actually like to make this cake a day in advance, finding it to be more moist and flavorful when it rests overnight.

For more detail : bit.ly/2Csn9VN

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