One-Bowl Kentucky Butter Cake

By á-10847

Wow. EASY, MOIST, BUTTERY & DELICIOUS. What more do I need to say? I used Kitt's Pan Release, Professional Pan Coating (Better Than Pam Spray!) to grease the pan & a long wooden skewer to make holes in the cake. I also had a small lemon that was half zested & needed to be used up so I zested the other half into the batter. My favorite part is how the butter sauce soaks into the cake & down around the sides, then as it cools it creates a slightly crunchy, candy-like taste & it is TDF. We ate this warm before dinner last night & I just ate a piece cold this morning. Still delicious! Made in memory of John

Ingredients

• serves 10-12
• 3 cups flour
• 2 cups sugar (or more, depending on how sweet you like it)
• 1 teaspoon salt
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1 cup butter, room temperature (no substitutions)
• 1 tablespoon vanilla
• 4 large eggs
• BUTTER SAUCE
• 3/4 cup sugar
• 1/3 cup butter (no substitutions)
• 3 tablespoons water
• 2 teaspoons vanilla
• Kittencalskitchen's Note: This is an easy one-bowl recipe! If you
• prefer more sauce on the cake, then the butter sauce can easily be doubled

Preparation

Step 1

1.Preheat oven to 325 degrees.

2. Grease and flour a 10-inch tube pan or a 12-cup bundt pan.

3. In a large bowl combine all cake ingredients; beat on low speed until moistened, then beat for another 3 minutes at medium speed.


4. Pour the batter into prepared pan.

5. Bake for 50-60 minutes or until cake tests done.

6.For the butter sauce; in a saucepan, over low heat combine all sauce ingredients; cook just until the butter melts, stirring occasionally (do not boil).

7. When cake is done remove from oven and pierce all over cake with a large fork or a long thin straw; pour the sauce all over the warm cake.

8. Let stand 5 minutes, or until sauce is absorbed.