As of now, it looks like my state will be one of the last to reopen. I just found out that salons will be reopening June 22, which seems a lifetime from now. I never imagined myself looking like this, or not needing to get properly dressed in the morning. I long for the days when I have my routines back!
Long before this lockdown, my husband and I were at one of our favorite restaurants for dinner. We know the owner (who is also the chef) and her husband quite well. One night, I asked them to recommend a dessert, and without hesitation, they suggested the butter cake. With all the wonderful desserts on the menu, I was curious as to why they selected something so simple. I initially hesitated, then decided to trust them and asked them to bring us a piece.
Wow! That cake quickly became one of my favorites. I tried to only take a “small taste” but all my self-control evaporated. Go figure.
Well, since I loved the cake so much, I started looking into how hard it would be to make one myself. Equipped with a few tips and tricks, I baked my first one. Since then, there have been many, and I’ve shared most of those with you. Given how good this cake is, I am not at all sorry to give you another recipe. It has such a unique preparation: first you bake the cake and then, using a knife, cut holes in the bottom and pour all this buttery deliciousness right into the cake.
You definitely need a deep cake pan or Bundt pan for this, as there is a lot of batter. This dessert is perfect with a nice cup of coffee or tea. The buttermilk ensures that this cake is moist, no matter what. It has delightful hints of vanilla and an enchanting of vanilla-scented, buttery sugar glaze that is poured over the cake when it is warm. Don’t miss this one!
This recipe is courtesy of Margaux Laskey and will serve 10 to 12 people who will love this sweet taste of the South.
Ingredients for Kentucky Butter Cake:
1 cup unsalted butter (2 sticks), softened, plus more for greasing the pan
3 cups all-purpose unbleached flour, plus more for dusting the pan
Nonstick cooking spray (optional)
2 cups granulated sugar
1 cup buttermilk
4 eggs
2 teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon fine sea salt
½ teaspoon baking soda
For the Butter Sauce:
3/4 cup granulated sugar
1/3 cup unsalted butter
2 teaspoons vanilla extract
Confectioners’ sugar for sprinkling
In the bowl of a stand mixer fitted with a paddle attachment, or using a handheld mixer, combine the remaining cake ingredients and beat for 3 minutes at medium speed.
Pour into prepared pan, level with a spatula.
Bake until a toothpick inserted in the center comes out clean, 60 to 70 minutes.
Shortly before the cake is done baking, make the butter sauce:
Combine the granulated sugar, butter and vanilla with 3 tablespoons water in a saucepan over low heat until the butter just melts. (Do not let the mixture boil, as you do not want the sugar to completely dissolve.)
As soon as the cake comes out of the oven, leave the cake in its pan and gently poke it all the way through 15 to 20 times with a long wooden skewer or a long-tined fork.
Slowly pour warm butter sauce over the cake.
Let cool for at least 3 hours before unmolding from pan.
Just before serving, sprinkle with confectioners’ sugar, if desired.
It’s that simple!
