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Ingredients
3 cups / 13 1/2 ounces flour (all purpose)
2 cups sugar (granulated)
1 teaspoon of salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk or fermented milk
1 cup butter (room temperature)
2 teaspoons vanilla
4 large eggs
sauce
3/4 cup sugar
1/3 cup butter
3 tablespoons of water
2 teaspoons vanilla
How To Make Salted Caramel
Kentucky Butter Cake
Preheat oven 325°F .
Generously greased & flour a
12-c Bundt pan or 10-inch tube pan.
In large bowl, combine flour, 2
cups sugar, salt, baking powder
and club soda, buttermilk, 1 cup
butter, 2 teaspoons vanilla and
eggs; beat on low speed until
moistened. Increase mixer speed to medium and beat for about 3
more minutes. Spoon batter to cake pan also spreading evenly.
Bake the cake in the preheated
oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
Meanwhile, in a small saucepan
over low heat, combine the 3/4
cup sugar, 1/3 cup butter, 3
tablespoons water and 2
teaspoons vanilla; cook, stirring,
until butter is melted. Do not bring blend to boil.
Remove the cake to a wire rack
and, while still in the pan, pierce
with a fork or skewer. Pour the
hot butter sauce over the hot cake.
