Kentucky Butter Cake
Cakes can be FILLED, FROSTED and GLAZED. Cakes tend to be special and are often decorated, being associated with life’s milestones weddings, showers, engagements, birthdays or they can be enjoyed as a simple dessert with fruit or consumed as a snack.
Today, for my return from vacation, I present to you a very tasty and delicious recipe, perfect for the start of our summer vacation, a little snack full of vitamins!
An cake with vanilla complete…yes yes…we remove the zest!!
A delight of flavors, with a surprising sweetness, thanks to the butter!!
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
•1 cup buttermilk BUTTER
• 1 cup sugar
• 1/2 cup butter, cubed
• 1/4 cup water
•1-1/2 teaspoons almond extract
• 1-1/2 teaspoons vanilla extract
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Combine the flour, baking powder, baking soda and salt;
add to creamed mixture alternately with buttermilk, beating well after each addition.
Pour into a greased and floured 10-in. tube pan. Bake at 350°
until a toothpick inserted in center comes out clean, 55-70 minutes.
Cool 10 minutes. Run a knife around edges and center tube of pan.
Invert cake onto a wire rack over waxed paper.
For sauce, combine the sugar, butter and water in a small saucepan.
Cook over medium heat just until butter is melted and sugar is dissolved.
Remove from the heat; stir in extracts.
Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake.
Let stand until sauce is absorbed. Repeat twice.
Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.