Best Kentucky Butter Cake Cookies Recipes
KENTUCKY BUTTER CAKE
Moist and buttery cake made from readily available ingredients with a luscious butter sauce.
Provided by Suzanne Stull
Categories Desserts Cakes Yellow Cake Recipes
Time 2h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
- Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.
- To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.
Nutrition Facts : Calories 508.3 calories, Carbohydrate 71.1 g, Cholesterol 117 mg, Fat 22.6 g, Fiber 0.8 g, Protein 6.2 g, SaturatedFat 13.6 g, Sodium 467.4 mg, Sugar 47.1 g
KENTUCKY BUTTER CAKE
If you think you don't need another Bundt cake recipe, this one exists to prove you wrong. Adapted from Nell Lewis of Platte City, Mo., who entered the Pillsbury Bake-Off contest in 1963, it is a favorite of food bloggers and Pinterest lovers alike. On the surface, it's not that different from your typical pound cake, but what makes it special is a vanilla-scented, buttery sugar glaze that's poured over the still-warm cake. Left to sit for several hours before unmolding, the glaze soaks into the cake, making it incredibly tender and rich while leaving behind a delightful sugary crust. There are a lot of variations out there - some with bourbon in place of the vanilla, others with sherry - so feel free to play around.
Provided by Margaux Laskey
Categories cakes, dessert
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Heat oven to 325 degrees. Generously butter and flour (or spray with nonstick cooking spray) a 10-inch tube pan or a 12-cup bundt pan.
- In the bowl of a stand mixer fitted with a paddle attachment, or using a handheld mixer, combine the remaining cake ingredients and beat for 3 minutes at medium speed. Pour into prepared pan, level with a spatula and bake until a toothpick inserted in the center comes out clean, 60 to 70 minutes.
- Shortly before the cake is done baking, make the butter sauce: Combine the granulated sugar, butter and vanilla with 3 tablespoons water in a saucepan over low heat until the butter just melts. (Do not let the mixture boil, as you do not want the sugar to completely dissolve.)
- As soon as the cake comes out of the oven, leave the cake in its pan and gently poke it all the way through 15 to 20 times with a long wooden skewer or a long-tined fork. Slowly pour warm butter sauce over the cake. Let cool for at least 3 hours before unmolding from pan. Just before serving, sprinkle with confectioners' sugar, if desired.
KENTUCKY BUTTER CAKE
An easy to make scrumptious butter vanilla cake with a four ingredient glaze that creates an amazing crust and soaks into the cake keeping it moist for days.
Provided by Beth Pierce
Categories Cakes
Time 1h5m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees. Generously grease and flour a 10 inch bundt pan (12 cup).
- 2. In a large bowl whisk together flour, baking powder, baking soda and salt. Cream butter and sugar until light and fluffy; approximately 5 minutes.
- 3. Mix milk and vinegar together in separate small bowl or measuring cup.
- 4. Add eggs one at a time to butter/sugar mixture stirring just until incorporated. Add the vanilla. Stir in milk/vinegar mixture and dry ingredients in intervals alternating between the two: stirring just until combined. Spoon into prepared bundt pan. Bake for 50-60 minutes or until a toothpick inserted in center comes out clean. Remove from the oven but do not remove from the pan.
- 5. Poke holes in the butter cake using the smaller end of a chopstick or similar sized instrument. Go close but not all the way through to the bottom. In small saucepan add sugar, butter and brandy. Place over medium low heat and stir very frequently until melted. Do not allow to boil. Remove from heat and stir in vanilla. Slowly and carefully pour over poked holes. Allow the cake to cool for 30 minutes from the time of removing it from the oven before inverting.
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