CRISP GLAZE KEEPS BUNDT CAKE TENDER
This Bundt cake, which is adapted from Nell Lewis of Platte City, Mo., may not look like anything special, but there’s brilliance in the
Kentucky Butter Cake
Adapted from Nell Lewis of Platte City, Mo., it is a favorite of food bloggers and Pinterest lovers. 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 in, making the cake incredibly tender and rich while leaving behind a delightful sugary crust. There are a lot of variations out there, so feel free to play around.
Makes 10 to 12 servings
FOR THE CAKE:
1 cup/225 grams unsalted butter (2 sticks), softened, plus more for greasing the pan
3 cups/385 grams all-purpose unbleached flour, plus more for dusting the pan
Nonstick cooking spray (optional) 2 cups/400 grams granulated sugar
1 cup/240 milliliters buttermilk (see Tip)
4 eggs
2 teaspoons vanilla extract 1 teaspoon baking powder 1 teaspoon fine sea salt
1⁄2 teaspoon baking soda
FOR THE BUTTER SAUCE:
3⁄4 cup/150 grams granulated sugar
1⁄3 cup/75 grams unsalted butter 2 teaspoons vanilla extract Powdered sugar, for sprinkling (optional) way it’s finished.
A glaze of butter and sugar, flavored with vanilla, is poured over the cake while it’s still warm. As it soaks, the glaze makes the cake tender on the inside
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 and crisp on the outside. Feel free to experiment: Bourbon and sherry make great substitutes for the vanilla. 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 powdered sugar, if desired.
Tip: If you don’t have buttermilk, measure out 1 cup of whole milk and remove 1 tablespoon. Add 1 tablespoon white vinegar to the remaining milk and stir to combine. Let sit for 10 minutes, then stir gently before using in the recipe as you would buttermilk.