This is a fabulous recipe for a Kentucky Butter Cake that produces an elegant, tender crumb. The cake recipe also includes a glaze that produces a slight crunch and bit of sweetness at the edges of the cake where the glaze penetrates the cake and hardens as it cools. In that respect, the cake is deceptively delicious. The combination of the slightly tart glaze melted in to the butter cake itself is a little bit of surprise heaven. Like the great state of Kentucky itself, this butter cake may appear as an understated bit of elegance that can sit on the centerpiece of the table or quietly to one side, waiting for people to discover its wonders. There is no rush to show off this cake. Its flavor and lovely glaze will quickly win over anyone who tries it, and they will remember that butter cake forever.
This recipe calls for the cake recipe to be made in a Bundt pan. If you don’t have one, run, don’t walk, to buy one at your nearest bakery goods outlet. These pans are inexpensive and fantastic for producing just this type of butter cake or other, similar cake recipe. This particular cake recipe is a play on the very old and classic, pound cake. A pound cake is just what its name calls it, one pound each of flour, sugar, butter and eggs. The skill of the baker was demonstrated in her ability to beat enough air in to the butter, sugar and eggs and then to gently fold in the flour to allow the cake recipe to rise in the baking and produce a super fine crumb and tender and moist butter cake. It may still be perhaps the penultimate test of a baker’s skill. The Kentucky Butter Cake uses plenty of butter (don’t substitute margarine), sugar, eggs and flour, but makes the process a bit easier with rising agents. So this cake will produce a lovely crumb.
Nothing beats a butter cake. It has a simple and yet complex flavor brought on by the very simplicity of the ingredients. It does not hide behind fruits, chocolate, or the addition of a lot of nuts, fillings or toppings. It depends on the quality of the ingredients to come through in a masterful blend and proper baking technique to produce a butter cake of incomparable quality.
The real surprise, though, will be the glaze that is cooked before being poured over the cake and allowed to seep into the crust of the cake recipe. The cake is flipped after the glaze is poured. Once inverted, the sugar crust will lie on the bottom of the butter cake. Then the whole cake is sprinkled with icing sugar. Try this cake recipe. It will immediately become a family favorite, and a recipe that you will turn to time and again for every occasion, and never tire of baking and serving. Find out how to make this cake recipe and many others at the website, Cookies and Cups, by following the link below.
Nutrition Facts of the Kentucky Butter Cake from Cookies and Cups
Ingredients: Butter, eggs, vanilla, all purpose flour, kosher salt, baking powder, baking soda, buttermilk. granulated sugar and water.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 14 servings *Per Serving: Calories 382, Calories from Fat 171, Total Fat 19.0g (29%), Saturated Fat 11.5g (57%), Cholesterol 93mg (31)%, Sodium 310mg (13%), Potassium 89mg (3%), Carbohydrates 49.5g (16%), Dietary Fiber 0.7g (3%), Sugars 29.0g, Protein 4.5g, Vitamin A 12%, Vitamin C 0%, Calcium 3%, Iron 8%.
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