Every spring I think about this cake. Why, I’m not really sure, but there’s just something about it that calls to me. Any cake that has “butter” in it’s title is pretty much a winner in my book, but not only does this cake (as should all cakes, I hope) have butter, it has bourbon and loads, loads of vanilla bean paste. I apologize for that run-on sentence but I can’t help myself.
Speaking of run-on sentences, I love them and I make no apologies for them. Well, except I did just apologize for one, but that will be for the last time. Promise. Have you ever noticed in the grammar world that run-on sentences are like the exuberant child that can’t stop talking out of turn at adult parties? They’re full on, can’t wait to share it with you phrases, undisciplined, geeky and totally, totally me. My oldest son is eternally embarrassed by my run-on sentences and just about everything else about me right now so it’s a good thing he doesn’t read my blog that often. He’d be mortified.
U-turn time back to the cake. Sorry. Since this is the first day of spring and because it’s been eons since I’ve made a good bundt, I thought today would be the perfect day to bake up this beauty. Buttery, dense (in a good way) and glazed with the most gorgeous butter, bourbon, vanilla sauce this cake is pretty much as good as it gets. I’m not sure why it’s called Kentucky Butter Cake and the internets are pretty silent on this one, so if you know, please share! Other than the obvious assumption that the recipe originated in Kentucky it would be good to know if there’s more. Most recipes call for rum, but um, if this is a Kentucky Butter Cake, shouldn’t the recipe call for bourbon? Only seems fitting.
I deviate another way from other recipes, here by making this glaze a cooled glaze, rather than pouring it hot over a warm cake. Traditionally, you poke holes in the base before removing the cake from the pan and pour the hot buttery goodness on top to let it saturate the cake. The stars align when this happens and it’s awesome but, the stars align when you let the glaze cool and frost the cake with it as well.
Okay, so this is perfect for just about anytime, breakfast, lunch, dinner, snack time, dessert (obvious) and is magic when you just need something easy and toothsome. One very important thing to know about making this or any bundt cake really. Butter and flour the HECK out of your pan. Every nook, every cranny needs to be coated in order to appease the cake gods. I’m off now to eat some cake and write some more run-on sentences. Happy Spring friends!!
Kentucky Butter Cake
Serves 8-10
1 C. unsalted butter, at room temperature
2 C. sugar
4 eggs
1 C. sour cream or buttermilk
1 T. vanilla bean paste or 1 T. vanilla extract
3. C. flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. soda
In the bowl of a mixer, cream the butter and sugar until light.
Heavily butter and flour a 10″ bundt pan. Set aside.
Add the eggs to the butter and sugar mixture, one at a time.
In a small bowl combine the sour cream and the vanilla. In a separate bowl, whisk the dry ingredients together to break up lumps. Add the flour and the liquid alternately to the butter and egg mixture with the mixer running on low. Begin and end with the dry ingredients.
Preheat your oven to 325 degrees F.
Pour the mixture into the prepared bundt pan and set it on a baking sheet. Bake for 60-65 minutes or until a skewer comes out clean. Set on a cooling rack and let cool for 30 minutes. Carefully run a rubber spatula around the rim and interior of the pan if needed. After 30 minutes, place a plate on top of the pan and flip. Allow cake to cool completely.
While cake cools make the sauce:
1 C. sugar
1/2 C. butter
1/4 C. water
1/2 tsp. salt
1 T. vanilla bean paste or vanilla extract
3 T. bourbon
Combine the sugar, butter, water and salt. Heat over low until the sugar and butter is melted. Remove from heat and add the vanilla and bourbon. Let mixture cool, stirring periodically. Pour over cooled cake and serve.
