Salted caramel Kentucky butter cake

Salted caramel Kentucky butter cake

Salted caramel Kentucky butter cake


3 cups / 13 1/2 ounces flour (all-purpose) 2 cups sugar (granulated) 1 teaspoon of salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1 cup buttermilk or fermented milk 1 cup butter (room temperature) 2 teaspoons vanilla 4 large eggs


3/4 cup sugar 1/3 cup butter 3 tablespoons of water 2 teaspoons vanilla

How To Make Salted Caramel Kentucky Butter Cake

Preheat oven to 325°F. Generously grease & flour a 12-c Bundt pan or 10-inch tube pan. In a large bowl, combine flour, 2 cups sugar, salt, baking powder, club soda, buttermilk, 1 cup butter, 2 teaspoons vanilla, and eggs; beat on low speed until moistened. Increase the mixer speed to medium and beat for about 3 more minutes. Spoon batter to cake pan also spreading evenly. Bake the cake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Meanwhile, in a small saucepan over low heat, combine the 3/4 cup sugar, 1/3 cup butter, 3 tablespoons water, and 2 teaspoons vanilla; cook, stirring, until butter is melted. Do not bring the blend to a boil. Remove the cake to a wire rack and, while still in the pan, pierce with a fork or skewer. Pour the hot butter sauce over the hot cake.

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