Kentucky Butter Cake

Otherwise known as “THE BEST CAKE I EVER ATE!” That phrase was heard to be uttered after quietly inhaling a piece of this moist, buttery, absolutely decadent cake 🙂

This cake looks like nothing more than an ordinary pound cake at first glance. But don’t be fooled. There is absolutely nothing ordinary about this yummy confection!

We made our version gluten free but that was accomplished without making any changes to the recipe other than substituting Krusteaz Gluten Free All Purpose Flour for regular wheat all purpose flour.

Even if you don’t bake you can make this cake because you just dump everything in the mixing bowl and beat it all together and pour it in the pan and bake. And the most amazing thing about this cake is that unlike other cake which is always better eaten when it is freshly made, this cake, (as delicious as it is right out of the oven), is even better the next day or even two days later! That means you can make it well in advance of when you need to serve it, and it will be even better for sitting a couple days. Could you ask for anything better? You really must give this one a try.

The weekend, and Kentucky Butter Cake are calling 🙂

Kentucky Butter Cake (GF)
Cake:
1 cup butter at room temp
2 cups sugar
4 eggs
1 Tablespoon vanilla
3 cups Krusteaz Gluten Free All Purpose flour (or regular all purpose flour for a non gluten free version)
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk

Butter Glaze:
1/3 cup butter
3/4 cup sugar
2 Tablespoons water
2 teaspoons vanilla

Preheat your oven to 325 degrees. Generously grease a bundt or angel food cake tube pan with butter, then dust it with flour.

Place all the cake ingredients in a bowl and mix on low speed for about 30 seconds. Increase the speed to medium and keep mixing for about 3 minutes.

Pour the batter into the prepared pan and bake for about 1 hour and 15 minutes. Check the cake after one hour but unless your oven runs especially hot it will no doubt need the full 1 hour and 15 minutes to be done. Test it with a toothpick. If it comes out clean, or if the cake is browning around the edges and the edges are beginning to pull away from the sides of the pan, the cake is more than likely done.

Remove the cake from the oven and make the glaze by combining all the ingredients in a small saucepan and stirring over medium heat until the butter is melted and the sugar is dissolved. Stir it constantly and don’t bring it to a boil.

Poke holes in the cake with a wooden skewer or a small knife and then while it is still in the pan, pour the glaze all over the cake as evenly as possible. Allow the cake to cool completely then turn out onto a serving plate.

Cover with plastic wrap and let it sit if possible overnight. Dust with powdered sugar just before serving. YUM!!!