Kentucky Butter Cake
Rich, moist, buttery, everything delicious in a bundt cake
Ingredients
CAKE
- 1 cup butter cubed at room temperature
- 2 cups granulated sugar
- 4 eggs
- 1 tablespoon vanilla
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup sour cream or 1 cup buttermilk
BUTTER GLAZE
- 1/2 cup butter deb version (which really isn't enough syrup) 1/3 cup
- 1 cup granulated sugar 3/4 cup sugar
- 1/4 cup water 2 Tablespoons water
- 1 tablespoon vanilla 2 teaspoons
Instructions
- Preheat the oven to 325°F/165°C (Deb's version 350, start checking cake at 45 minutes)
- Grease a 10″ bundt pan with butter or shortening very liberally. Dust the pan with flour and set aside.
- Cream butter and sugar with mixer until light about 2 minutes
- Add eggs one at a time and mix well after each addition
- Add vanilla, baking powder, baking soda, and mix to combine about 1 minute
- Add flour and sour cream or buttermilk, alternating. Start with flour and finish with flour
- Pour the batter into the prepared pan and bake for ~65 minutes until a toothpick entered into the center comes out clean.
- 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.
- Remove cake from pan and then put it back in pan to glaze cake. This helps keep the cake from sticking after glaze.
- Poke holes all over the warm cake using a knife or skewer or skinny chopstick and pour the glaze evenly on the cake while still in the pan.
- Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.
- Make this cake a day in advance, so the syrup has time to infuse the cake.