kentucky butter cake

It is no secret that I love butter cakes. It is also true that I can be quite a snob when it comes to butter cakes because it is such a simple cake, and the simplest cakes are the hardest to get right.

To me, a good butter cake, apart from having to be totally buttery (yes, I am thinking of my arteries right now, so as with everything else, eat this in moderation), it also must be moist and crumbly. Which, really, is not an easy combination to achieve.

My favorite butter cake is this awesome butter cake, but I am on a quest to find another recipe that can be made more easily, ie, a one-bowl bake. 

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When I saw this recipe for a Kentucky Butter Cake, I was intrigued. Mostly because of the butter glaze that was poured onto the cake after it is baked. Surely, glaze = moistness?

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Since there was only one way to find out, I made the cake.

It was a really simple process as it is a one-bowl bake. Here’s how.

In a mixing bowl, cream the butter and sugar until the mixture turns light and fluffy.

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Add the eggs, one at a time, and beat to combine.

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Add the sifted dry ingredients and the milk + vanilla extract in the sequence flour-milk-flour-milk-flour, mixing just to incorporate the flour. Remember, over-mixing = tough cake, so don’t do it.

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Pour the batter into a well-greased (and floured if you like) 10-inch Bundt pan, or 13×9-inch baking tray.

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Smooth the top and bake at 170°C for 50-60 minutes, or until an inserted skewer emerges cleanly.

Make the glaze by combining butter, sugar, water and vanilla extract. Heat this, stirring continuously, over low heat until the butter and sugar have melted.  

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When the cake is baked, let it cool in the pan for 5 minutes. Using a skewer, poke holes into the cake.

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Pour the butter glaze over the cake. The glaze will slowly be absorbed by the cake as it cools. Leave the cake to cool completely in the pan.

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Once the cake is completely cool, carefully invert it onto a plate.

Cut and serve. Left-over cake can be kept in an air-tight container for up to 3 days.

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As I had expected, the cake remained moist because of the glaze that was added. It was tender and crumbly, so I do declare this a successful bake! 😀

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If you are a fan of butter cakes, bake this. I am sure you will love it too!

Chocolate Yule Log

Date: Thursday 8 December 2016

Workshop: Hands-on Valrhona Chocolate Yule Log with Cocoa Swiss Meringue Buttercream Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Kentucky Butter Cake
Serves 8
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For the Cake
  1. 1 cup (250g) salted butter, cubed at room temperature
  2. 2 cups (400g) caster sugar - I used 150g sugar
  3. 4 eggs
  4. 1 tablespoon (5ml) vanilla extract
  5. 3 cups (375g) plain flour
  6. 1 teaspoon kosher salt
  7. 1 teaspoon baking powder
  8. ½ teaspoon baking soda
  9. 1 cup (240ml) buttermilk
For the Butter Glaze
  1. ⅓ cup (75g) butter
  2. ¾ cup (150g) caster sugar - I used 60g sugar
  3. 2 tablespoons (30ml) water
  4. 2 teaspoons (10ml) vanilla extract
Instructions
  1. In a mixing bowl, cream the butter and sugar until the mixture turns light and fluffy.
  2. Add the eggs, one at a time, and beat to combine.
  3. Add the sifted dry ingredients and the milk + vanilla extract in the sequence flour-milk-flour-milk-flour, mixing just to incorporate the flour.
  4. Pour the batter into a well-greased (and floured if you like) 10-inch Bundt pan, or 13×9-inch baking tray.
  5. Smooth the top and bake at 170°C for 50-60 minutes, or until an inserted skewer emerges cleanly.
  6. Make the glaze by combining butter, sugar, water and vanilla extract. Heat this, stirring continuously, over low heat until the butter and sugar have melted.
  7. When the cake is baked, let it cool in the pan for 5 minutes. Using a skewer, poke holes into the cake.
  8. Pour the butter glaze over the cake. The glaze will slowly be absorbed by the cake as it cools. Leave the cake to cool completely in the pan.
  9. Once the cake is completely cool, carefully invert it onto a plate.
  10. Cut and serve. Left-over cake can be kept in an air-tight container for up to 3 days.
Notes
  1. The quantities can be halved and the cake baked in a 8x8-inch square pan or a 9x5-inch loaf pan.
Adapted from cookiesandcups
Adapted from cookiesandcups
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/



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