"Extra moist and crumbly pound cake covered in a crispy sugar coating (and no alcohol included, so family friendly.) Fair warning, this cake is addictive!"
This will be another short post, because not only do I have to get back to eating more Kentucky Butter Cake (so much yes!) but today marks the return of our weekly nerdy gaming night. And since we’re hosting the D&D festivities at our place this week, I have to busy myself with making the house presentable for company. One of these days I’ll learn to keep the house clean on a regular basis so it isn’t such an ordeal when “outsiders” might dare see it, but until then, this all means that my Friday will be full laundry and dishes and mops.
And since we’re hosting the D&D festivities at our place this week, I have to busy myself with making the house presentable for company. One of these days I’ll learn to keep the house clean on a regular basis so it isn’t such an ordeal when “outsiders” might dare see it, but until then, this all means that my Friday will be full laundry and dishes and mops.
But, I digress.
You don’t care about D&D.
You’re here for the cake.
And I don’t blame you.
That’s what’s so awesome about bundt cakes: not only are they (seriously and extremely) delicious, but they’re elegant and pretty. Bundt must have been invented to impress a crowd.
I only recently splurged on my very first traditional bundt cake pan, because while I love bundt cakes, the pans you need to bake them in always made me a little nervous. All those delicate designs and swirls? I wasn’t too sure. I don’t even have the best luck with flat cake pans, let alone anything with grooves and valleys to up the difficulty. And while I can’t claim to know everything there is to know about baking bundt cakes, I did take some good advice and generously buttered and floured the pan before baking.
Was that the secret to my success?
All I know is that despite my clumsiness, the cake turned out perfect.
Bundt cakes are far easier to make than I ever imagined.
Which is great news for me, because I’ve got at least thirty-seven more bundt cake recipes that I’ve been itching to make.
This will only be the first of many!
Kentucky Butter Cake
- 3 cup all-purpose flour
- 2 cup granulated sugar
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- 4 egg
- 1 tbsp vanilla extract
- 1 cup butter softened and cut into cubes
- 1/4 cup powdered sugar for topping (optional)
- 1/3 cup butter
- 3/4 cup granulated sugar
- 2 tablespoons water
- 2 teaspoons vanilla
For the Pound Cake
- Preheat oven to 325 degrees F. Generously butter a 10" bundt pan and dust with flour. Set aside.
- In a large bowl, sift together flour, sugar, salt, baking powder, and baking soda.
- Add the rest of the ingredients to the bowl: buttermilk, egg, vanilla extract, and butter. Beat on low until ingredients begin to mesh, then increase speed to medium. Beat for another 3-4 minutes so that batter is thick an smooth.
- Pour batter into the prepared bundt pan and bake for 65-70 minutes or until a toothpick inserted near the center comes out clean (no crumbs).
- When bundt cake is done, keep it in the bundt pan while you prepare the glaze.
For the Butter Glaze
- In a small saucepan, melt butter over medium-low heat.
- Add sugar, vanilla, and water to saucepan. Whisk continuously until sugar has dissolved, but watch heat - glaze should not boil.
Putting It All Together
- Poke numberous holes in top of the still-warm cake.
- Pour butter glaze on top of the bundt cake, focusing on filling in the poked holes. If a lot of sauce has collected around the sides, pick the bundt pan up and gently tilt it left or right to help spread the butter glaze around.
- Allow cake to cool completely (about an hour) before removing from the bundt pan.