SALTED CARAMEL KENTUCKY BUTTER CAKE

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It’s a delicious Kentucky buttercake is coated in a sweet, boozy and bourbon-infused butter sauce. As if that weren’t enough it’s moist and delicious cake is decorated with a delicious salted caramel glaze and decorated with candied nuts. This recipe for cake is a fun twist on a classic southern recipe! Your loved ones will beg for the recipe!

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The cake was made from a recipe in 1993 that was published by The Baltimore Sun. I made a fun twist to the classic butter cake by making salted caramel glaze as well as the bourbon-butter-sauce. The final product is topped by candied pecans. This was a treat I made for my husband’s birthday and he was awestruck!

This recipe is a must-try

The bourbon-butter sauce makes it extremely moist and delicious.

The use of buttermilk provides some moisture and tang that’s delicious.

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Bundt pans make this recipe quick and simple.

Buttermilk: It is possible to make use of buttermilk with low or full fat in this recipe. Both are equally well. Make your own buttermilk simply by adding a teaspoon white vinegar, or lemon juice in one cup.

Butter: High-quality butter is essential to make this delicious recipe. My top butter brands include Grassland, Fall Creek, Lurpak and Plugra.

Bourbon I made use of Woodford Reserve for this cake that is straight Kentucky Bourbon whiskey. It is smooth in taste , and it has subtle vanilla undertones that enhance the flavor of this cake. If you’re a fan of a particular Bourbon, you can make use of it in this recipe!

Frequently asked questions

How can you tell the difference between cake that is pound and a butter cake?

They are both alike. A cake weighing a pound is named for the ratio of one pound of its principal ingredients, butter sugar, flour and. While a butter cake is similar to the pound cake, is made up of different proportions of these ingredients. Thus, a butter cake tends to be a bit smaller than a traditional cake made of pound.

Why is my butter cake so dense?

There is a chance that you’ve had a problem mixing your cake batter when you added eggs. This can cause the cake to form excessive gluten, which results in an extremely dense texture. Be sure to reduce the speed of your mixer to a low setting after you’re finished creaming the sugar and butter.

Does bourbon cake contain an alcohol component?

The alcohol doesn’t completely evaporate from this cake of bourbon. In the main, due to the fact that in this particular recipe we add bourbon to the sauce following the removal away from the heat. If you’re seeking a recipe that is alcohol-free then you should simply eliminate the bourbon in the recipe. There are no other modifications to make!

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Equipment

Bunt pan with 1 flute (12 cups capacity)

Ingredients

Butter Cake

#3 cups all-purpose flour 360 grams

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 cup unsalted butter softened

#2 cups of sugar granulated

#4 eggs large

2 teaspoons vanilla extract

Room temperature of 1 cup buttermilk.

Bourbon Butter Sauce

1/2 cup butter that is unsalted

# 1/4 cup of water

1/2 cup of Sugar granulated

1 cup of brown sugar, packed

# 1/4 cup of bourbon

Salted Caramel Glaze

#5 tablespoons butter that is unsalted

1 cup of brown sugar in a bag

1/3 Cup heavy cream

Sea salt # 1 tablespoon

# 1/4 teaspoon vanilla extract

# 2/3 cup confectioners’ sugar

Instructions

Butter Cake

Set up a rack in the middle of your oven. Preheat the oven until 325°F 20 minutes prior to cooking your cake. Make sure the pan is thoroughly coated using baking spray*, then place aside.

Within a large bowl mix together flour as well as baking soda, salt as well as baking powder. put aside.

With a stand mixer equipped with paddle attachment, beat butter at medium speed for 1 minute or until it is smooth and creamy. Add the granulated sugar and continue to beat at medium speed for three minutes.

Incorporate eggs, one at a Mixing on low until the eggs are fully incorporated. Slowly mix in vanilla extract. Be cautious not to overmix once the eggs are mixed into the batter.

The mixer should be set to low and on low, add the mixture of flour and buttermilk in three thirds. Mix ingredients in between each addition, but only until they are just mixed. Scrape on the side of your mixer in order to ensure you have all the ingredients blended.

Pour the batter into the pan you’ve prepared. The pan should be tapped against the counter several times to eliminate all air bubbles. Bake for around 60 minutes. Halfway through baking you can cover the pan by aluminum foil in order to stop burning. If a toothpick inserted in the middle of the cake comes out clean, the cake is ready.

Bourbon Butter Sauce

Then make the butter melt in a medium saucepan on low temperature. Add water, granulated Sugar as well as brown sugar. Bring to a boil, and then simmer for 5 minutes, while stirring continuously. Take the pan off the heat and then pour in the bourbon.

After the cake has been baked put the pan on the cooling rack. Make use of a long skewer to poke holes in the cake that is warm (it must be still inside the cake pan). Slowly drizzle the glaze over the cake and allow it to absorb. Cover the pan by aluminum foil, and let the cake rest on the counter at room temp for three hours (up to an overnight).

Salted Caramel Glaze

Mix the butter the brown sugar, heavy cream as well as salt, in a medium-sized saucepan. Mixing constantly, heat the mix on medium-high until it starts to simmer. After a minute, mix the mixture in a continuous manner until it boils. Take the mixture off the stove and mix in vanilla extract as well as confectioner’s sugar. Mix until the mixture becomes smooth and there are no lumps left.

When the mixture is boiling, stir the mixture for one minute until it becomes thicker. Remove the pan from the stove and mix in Vanilla extract as well as confectioner’s sugar. Mix until the mixture becomes smooth and free of lumps.

Spread the caramel sauce over the cool cake, and decorate with pecans that have been candied (see the recipe’s hyperlink in the notes) If you’d like.

Notes and Tips

Release cake: In case you’re struggling to release the cake, put it in an oven that is 325 degrees for 5 to 10 minutes. The oven should be warm enough to allow the cake to let go.

Bourbon: I personally prefer Woodford Reserve Bourbon for this recipe. However, you must add any bourbon that you like because it will be the prominent taste in this cake. If you’re not consuming alcohol, you can make use of non-alcoholic bourbon instead.

Candied Pecans: Follow this recipe to make candied pecans, if are looking to include them to garnish your food.

Buttermilk It is possible to use low-fat or full-fat buttermilk for this recipe. If there isn’t buttermilk add 1 teaspoon of white acid or juice of a lemon to one cup milk.

Baking Spray Make use of a nonstick cooking spray with flour in it, like Baker’s Joy or Pam with Flour.

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