Kentucky Butter Cake

By -

So, this was awesome. It came from carlsbadcravings.com and it was very tender cake. Here are some thoughts: You do need room temperature ingredients. I don't know that the brown sugar in the glaze helps the texture at all--perhaps use all white. If I were to cut the sugar, I would not go under a cup because I am not sure how much that had to do with the awesome texture. Apparently this is better the next day.


 Kentucky Butter Cake 

CAKE

  • 24 tablespoons (3 sticks) unsalted butter softened to room temperature
  • 2 cups granulated sugar I did 1 cup white sugar and 3/4 cup brown
  • 5 large eggs at room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk or sour milk* see notes I did buttermilk
  • 1 tablespoon vanilla extract I also added 1 tsp. cinnamon

BUTTER SAUCE/GLAZE

  • 1 cup granulated sugar I did 3/4 white and 1/4 brown
  • 1/4 cup water
  • 1/2 cup unsalted butter
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon optional I did this and also 1/4 tsp. rum extract--I would bump this up to 1/2 tsp.
  • 1/8 teaspoon salt


So, essentially you beat the butter and the sugar for 4 minutes, and add ROOM TEMP eggs one at  a time. You mix the dry separately, put the buttermilk and vanilla together, and alternate flour, milk, flour, etc. until it's barely incorporated. Put it in a well greased and floured (or sugared) bundt pan and bake at 325 for 40 minutes, until just a few wet crumbs stick to the toothpick

Once it gets out of the oven, you wait 5 minutes and then poke holes 3/4 of the way down all over with the small end of a chopstick (you need like 45 holes). The wide end works better for getting sauce in, so that might be worth revisiting.

Then, you make the sauce--you melt the ingredients together but do NOT boil, spoon all but 1/4 cup of it over the holes in the cake, wait 30 minutes, invert it, and put the rest of the glaze on.

We like to serve this with ice cream

Comments

Post a Comment

Popular posts from this blog

Sourdough, version 4, aka version Mel

By -
Image
This is my personal favorite.—it is a combination of the sourdough recipe from Nancy Beykirch with the Tartine method. It is sour but the texture is also great. Leaven: 1/2 cup sourdough starter 1/2 cup water 2/3 cups bread flour Combine ingredients and let sit 12 hours. Then, combine the leaven (mine was about 290 grams) 860 grams white flour 100 grams wheat flour 700 grams water 22 grams salt You mix this then let it sit for 40 minutes. Then, you put it in a big bowl and let it rise for 5 hours. For the first 2-3 hours, turn in every 30 minutes where you pull the dough to the opposite side, rotate the bowl by 4ths, do the same thing. Then, you put it on a floured surface. This dough is sticky, so you might need a good deal of flour. divide and shape into 2 loaves, then let sit 30 minutes. Then, kind of reshape them and put them in a pot. Let them rise for 3 hours. Then, score them. Bake at 425 for 20 minutes, then lid off the dutch oven for the final 20 minutes.
Read more

Grandma Goodsell's Whole Wheat Bread

By -
Image
  So, my Grandma Goodsell is the one who instilled a love of bread making in me. I owe a lot to her guidance when I was a kid. We finally tracked down her recipe after we thought it was lost all those years ago, and I made it yesterday. I give it a 9, but that’s probably a lot of nostalgia. Either way, it is a very, very solid bread recipe. I put my changes below in bold. Grandma Goodsell's Whole Wheat Bread Mix 2 ½ T yeast and 1 T sugar in 1 C water, and let set for 10 minutes. I used instant yeast, so I decreased this to 5 tsp. of yeast 3 C milk 2 C water ½ C honey ½ C shortening 2 T salt 2 T molasses 5 ½ C whole wheat flour 7 ½ C white flour I also added 2 heaping spoonfuls of wheat gluten Combine milk, honey, shortening, salt, and molasses in a saucepan and heat until shortening melts. Stir in 2 Cups cold water and combine with yeast mixture. Pour mixture into mixing bowl and add flours one cup at a time alternating between white and wheat (1 C white, 1 C wheat, 1 C white, ...
Read more

Instant Pot Spaghetti and Meatballs

By -
Image
Oh, how I love me a pressure cooker that cuts down on dishes and produces the exact same results. This is good because it's pasta and meatballs. I would have to really be coerced to make it any other way again because this is just SO easy. My one complaint is that it was very rich in tomato flavor because it calls for twice as much sauce as when I make it the traditional way. I think I might increase the water and use less sauce next time. Instant Pot Spaghetti and Meatballs 1 pound lean ground beef or ground turkey I just did my own meatballs already premade 1/2 teaspoon garlic powder (or 2 cloves garlic, finely minced) I just did my own meatballs already premade Salt and pepper 16 ounces uncooked spaghetti noodles (see note) I think our spaghetti is almost 18 oz 1 teaspoon dried basil I used fresh 40 ounces jarred spaghetti/marinara sauce (see note) I did 2 Trader Joe's vodka sauces that are 25 oz. each 3 1/2 cups water Freshly grated Parmesan and ...
Read more