KENTUCKY BUTTER CAKE
Steps:
- Preheat the oven to 325 degrees Fahrenheit. Generously grease a 10-inch Bundt pan.
- In a large bowl, sift together flour, salt, baking powder, and baking soda.
- In a separate large bowl, add 1 cup of butter and 2 cups of sugar. Beat at medium-high speed until the mixture is light yellow and fluffy, about 3 to 4 minutes. (This process is called creaming the butter and sugar.)
- Beat in the eggs one at a time. Add the vanilla extract.
- Pour the dry ingredients and the buttermilk, alternatingly, into the butter-sugar-egg mixture. Beat for about 1 to 2 minutes at low speed, or just until the ingredients are well-combined.
- Pour the batter into the greased pan. Bake for 60 minutes. To test for doneness, stick the center of the cake with a toothpick. If it comes out clean, it's done baking. Leave the cake in the pan.
- Using a fork or knife, poke holes in the warm cake.
- Make the butter sauce while the cake is baking. In a saucepan over medium heat, combine the remaining ¾ cups sugar, ⅓ cup butter, 2 teaspoons vanilla, and water. Stir until the mixture is combined, but do not let the mixture come to a boil.
- Pour butter sauce over the warm cake. Let the cake cool completely before removing it from the pan. Slice and enjoy!
Nutrition Facts :
ONE-BOWL KENTUCKY BUTTER CAKE RECIPE - (4.5/5)
Provided by á-10847
Number Of Ingredients 17
Steps:
- 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.
ONE-BOWL KENTUCKY BUTTER CAKE
This is an easy one-bowl recipe! If you prefer more sauce on the cake, then the butter sauce can easily be doubled.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees.
- Grease and flour a 10-inch tube pan or a 12-cup bundt pan.
- In a large bowl combine all cake ingredients; beat on low speed until moistened, then beat for another 3 minutes at medium speed.
- Pour the batter into prepared pan.
- Bake for 50-60 minutes or until cake tests done.
- 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).
- 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.
- Let stand 5 minutes, or until sauce is absorbed.
Nutrition Facts : Calories 612, Fat 27.1, SaturatedFat 16.4, Cholesterol 150.6, Sodium 569.9, Carbohydrate 85.4, Fiber 1, Sugar 56.7, Protein 7.5
KENTUCKY BUTTER CAKE
Make and share this Kentucky Butter Cake recipe from Food.com.
Provided by Steve P.
Categories Breads
Time 1h30m
Yield 1 ten inch cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Grease and flour a 10 inch Bundt pan.
- In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda.
- Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs.
- Beat for 3 minutes at medium speed.
- Pour batter into prepared pan.
- Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean.
- Prick holes in the still warm cake.
- Slowly pour sauce over cake.
- Let cake cool before removing from pan.
- To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water.
- Cook over medium heat, until fully melted and combined, but do not boil.
Nutrition Facts : Calories 508.1, Fat 22.5, SaturatedFat 13.6, Cholesterol 117, Sodium 502.9, Carbohydrate 71, Fiber 0.8, Sugar 47.1, Protein 6.2
KENTUCKY BUTTER CAKE
Make and share this Kentucky Butter Cake recipe from Food.com.
Provided by Kathy-Lynn
Categories Dessert
Time 1h50m
Yield 1 Cake
Number Of Ingredients 14
Steps:
- To make batter: In a large beater bowl cream the butter.
- Gradually add the sugar; creaming until light and fluffy.
- Add the eggs all at once and beat at HIGH until thick and creamy--at least 5 minutes.
- Add milk and blend thoroughly.
- NOTE: IF YOU DO NOT HAVE BUTTERMILK OR SOUR MILK ADD 2 TABLESPOONS OF VINEGAR TO A ONE CUP MEASURE THEN FILL TO ONE CUP.
- STIR AND LET SIT FOR 5 MINUTES.
- In a small bowl combine flour, salt, powder and soda.
- Add to batter all at once and beat for at least 10 minutes.
- Batter will be very thick and creamy.
- Stir in vanilla.
- Generously grease 10" inch bundt pan.
- Turn batter into pan.
- Bake at 325°F for 55-60 minutes until top springs back when touched lightly in center.
- Meanwhile prepare the butter sauce by combining the sugars, hot water and butter and stirring over low heat until butter is melted.
- Do not boil!
- Remove from heat and add vanilla.
- Let cake sit on a rack for 5 minutes after baking.
- Poke deep holes all over cake with a long skewer (a long knitting over crochet needle works well because they're thick).
- Pour warm butter sauce slowly over cake and letting it soak into holes and down between sides of cake and pan.
- Cool completely before removing from pan.
- If desired sprinkle with icing sugar before serving.
Nutrition Facts : Calories 5778.7, Fat 255, SaturatedFat 153.9, Cholesterol 1363.9, Sodium 5332.7, Carbohydrate 806.3, Fiber 10.1, Sugar 517, Protein 74.5
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KENTUCKY BUTTER CAKE - ONCE UPON A CHEF (BAKE-OFF …
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Cuisine American, SouthernTotal Time 1 hr 20 minsCategory Desserts
- Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 12-cup Bundt pan with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour.
- In a medium bowl, whisk together the buttermilk, eggs, and vanilla. Set aside. (Note that the mixture will start to look curdled as it sits; that's okay.)
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the flour, granulated sugar, baking powder, baking soda, and salt. Beat on low speed for 30 seconds to combine. Add the soft butter and half of the buttermilk mixture and mix on low speed until moistened but still a little crumbly, about 1 minute. With the mixer running on low, gradually add the remaining buttermilk mixture, then increase the speed to medium and mix for three minutes, stopping once to scrape down the sides and bottom of the bowl with a rubber spatula. The batter should look pale and creamy. Scrape down the sides and bottom of the bowl again, making sure the batter is evenly mixed.
- Transfer the batter to the prepared pan and bake for 1 hour, or until a cake tester comes out clean. Set the pan on a cooling rack. Using a skewer or toothpick, poke about 40 holes in the bottom of the still-warm cake, going about 3/4 of the way down. Spoon half of the glaze evenly over the bottom of the cake. If the glaze starts to pool on the surface, poke more holes to help it sink in. Leave the cake on the rack to cool for 30 minutes.
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