I learned two things
over the weekend. First, I really love Cookies and Cups’ recipe for Kentucky
Butter Cake and, second, I do not, in a BIG way, like Nordicware's cathedral
style Bundt pan.
The cake, slightly adapted by Cookies and Cups from Allrecipes.com is an easy to make, totally delicious, dense and buttery cake that, admiringly, only gets better with age. We enjoyed ours for dessert, but my guess is that it would make an excellent brunch cake, and I am about to find out if it makes for a good trifle.
As far as preparation, it just could not be easier, as everything is dumped into a mixing bowl and then beaten together all at once. I initially balked at this, hearkening back to my old Home Ec days when butter and sugar was supposed to be creamed together before adding flour, and then flour and buttermilk was to be added alternately, but I followed the directions to the letter and the cake was divine.
The cake, slightly adapted by Cookies and Cups from Allrecipes.com is an easy to make, totally delicious, dense and buttery cake that, admiringly, only gets better with age. We enjoyed ours for dessert, but my guess is that it would make an excellent brunch cake, and I am about to find out if it makes for a good trifle.
As far as preparation, it just could not be easier, as everything is dumped into a mixing bowl and then beaten together all at once. I initially balked at this, hearkening back to my old Home Ec days when butter and sugar was supposed to be creamed together before adding flour, and then flour and buttermilk was to be added alternately, but I followed the directions to the letter and the cake was divine.
And this brings me to the wretched Bundt pan that, having now tried five times,
has yet to result in a full cake. Yes, I greased. Yes, I floured. More
than I should have, in fact, and still, the proper use of this pan ended up
yielding a cake that looked like this. You can only imagine the difficulty in
photographing this one.
Initially, after my fifth failure, I'd placed the pan into the donation box,
but then I thought that a bit of a cruelty. I mean, this thing is a
menace to society. Why inflict it on anyone else? And so, into the recycle bin
it went, hopefully giving it new life as, I don't know, a cookie sheet, or
something.
Needless to say, it is back to my vintage tube pan for the next cake, or perhaps a spring-form pan, or maybe even just a simple loaf pan. The cake is well worth trying, the pan, well, run from it!
Needless to say, it is back to my vintage tube pan for the next cake, or perhaps a spring-form pan, or maybe even just a simple loaf pan. The cake is well worth trying, the pan, well, run from it!
Kentucky Butter Cake
Cookies & Cups
1 cup butter, cubed
at room temperature
2 cups granulated
sugar
4 eggs
1 tablespoon vanilla
3 cups all-purpose
flour
1 teaspoon kosher
salt
1 teaspoon baking
powder
1/2 teaspoon baking
soda
1 cup buttermilk
Butter Glaze
1/3 cup butter
3/4 cup granulated
sugar
2 tablespoons water
2 teaspoons vanilla
Preheat the oven to
325°F.
Grease a 10” Bundt
pan with butter or shortening very liberally. Dust the pan with flour and set
aside.
Place all the cake
ingredients in the bowl of your stand mixer fitted with the paddle attachment.
Mix on low for 30 seconds and then increase the speed to medium and mix for 3
minutes.
Pour the batter into
the prepared pan and bake for 65-75 minutes until a toothpick entered into the
center comes out clean.
When the cake is
done make the glaze. Combine all ingredients into a small saucepan over
medium-low heat. Stir continuously until the butter is melted and the sugar is
dissolved. Do not bring to a boil.
Poke holes all over
the warm cake using a knife and pour the glaze evenly on the cake while still
in the pan.
Allow the cake to
cool completely in the pan and then invert the cake onto a serving plate.
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