Grandma’s Kentucky Butter Cake Recipe

This is another fabulous recipe that was passed down to me by my grandmother. This Kentucky Butter Cake is a very moist cake that has a rich butter taste to it.

I enjoy making this recipe all year long and it's a family favorite. However, you do not want to substitute margarine for the butter. As an added bonus, I like to sift confectioner's sugar on top of my cake once it has completely cooled.

Cake Ingredients:

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup butter, softened
2 cups granulated sugar
4 eggs
1 cup buttermilk
2 teaspoons vanilla extract

Preheat oven to 325 degrees.

In a large bowl, sift together the all-purpose flour, baking powder, salt and the baking soda; set aside.

In another large bowl, cream together the softened butter with the granulated sugar. Blend in the 4 eggs, one at a time and beating well after each addition.

In a small bowl, combine the buttermilk with the vanilla extract. Stir this mixture into the creamed wet ingredients mixture. Slowly add the dry flour mixture into the creamed mixture, beating after each addition.

Lightly spray a 10" round tube pan with nonstick cooking spray. Pour the cake batter into the baking pan and bake in a preheated 325 degree oven for 50 to 60 minutes or until its done.

Note: During the last 15 minutes of baking time for your cake, prepare the butter sauce.

Butter Sauce Ingredients:

1 cup granulated sugar
1/4 cup water
1/2 cup butter, softened
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

In a 2 quart sized saucepan, combine the granulated sugar, water and butter over low heat. Simmer for 1 minute or until butter has melted; do not boil the sauce. Stir in the vanilla extract and cinnamon, remove from the heat.

Once you remove the cake from the oven, prick the top with a large fork to make holes. Pour the hot butter sauce over the top of your cake. Let it completely cool before removing it from the tube pan.

If desired, you can sprinkle confectioner's sugar on top of it, right before serving.

The Author:

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com for additional free recipes.

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1 Response

  1. dawn floyd

    I don’t have a round tube pan. Could I use a 9×13? How would it change the temp./baking time?

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