Up today is a Kentucky Butter Cake. I'm not even sure how I stumbled on this recipe online, but it sounded quite amazing and I was intrigued. I adapted it a bit to cut some of the sugar out (and believe me, it's plenty sweet enough with my cuts).
(cell phone photo after we cut into it)
Ingredients:
Cake:
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup real butter
1.5 cups sugar (original recipe: 2 cups)
4 eggs
1 cup buttermilk
2 teaspoons vanilla extract
Butter Sauce:
3/4 cup sugar (original recipe: 1 cup)
1/4 cup water
1/2 cup butter
1 teaspoon vanilla extract
Directions:
Cake:
Preheat your oven to 350*. Grease and flour a bundt pan.
Sift together flour, baking powder, baking soda, and salt; set aside.
Cream butter and sugar. Now, add eggs and mix until blended. Add buttermilk and vanilla; mix.
Begin adding the flour mixture into the creamed mixture by cupfuls; mix well between additions.
Pour into your prepared bundt pan and bake for 1 hour.
Butter Sauce:
About 10 minutes before your cake is finished baking, begin on the butter sauce.
In a small saucepan on medium heat, mix sugar, water and butter, bringing to a low boil.
Stir until sugar is dissolved and vanilla.
Immediately upon removing the cake from the oven, poke holes in the top of the cake (a small wooden spoon end or a bamboo skewer works great for this because you want to get as far into the cake as possible).
Drizzle butter sauce evenly over cake.
(cooling cake after being drizzled with butter sauce)
Allow cake to cool almost completely before turning the pan upside down over a plate to remove.
You can dust the cake top with powdered sugar for a more finished look.
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