Sugar Crusted Kentucky Butter Cake

Every year, my friend Deeon and I have a baking party right when Fall makes it’s debut. In Alabama, Fall is honestly a hope for cooler mornings and crisper nights, but the reality is that it usually stays in the 80’s until December. Being a girl from Virginia, I was used to the leaves turning colors and annal trips to the apple orchard. But, when I moved to Alabama, I quickly realized I needed new Autumn traditions. So the baking parties began. It may not feel like Fall, but that doesn’t stop Deeon and I from baking the day away to celebrate that it’s here. This year, we simplified things a bit, and picked only two recipes to create. Only one of them actually made it’s way successfully from my oven (and no, we didn’t burn the other, we actually spent too much time at the local Flea Market, and didn’t have time to make it 🙂 !).

Deeon and I both agree, this Butter Cake is the definition of perfection. It is the perfect consistency, with a crusty sugar coated outside and a fluffy, moist middle. Though this recipe has nothing pumpkin in it, we decided my fake pumpkins and gourds added the perfect touch of “Autumn” to the images 😉 I think we also felt a little bad that this recipe didn’t have pumpkin as a main ingredient, as most of our other past recipes did. Regardless, if you’re having company over, or are simply craving a simply sweet treat– this recipe is it!

INGREDIENTS:

1 cup butter, cubed at room temperature
2 cups granulated sugar
4 eggs
1 tablespoon vanilla
3 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk

THE BUTTER GLAZE

⅓ cup butter
¾ cup granulated sugar
2 tablespoons water
2 teaspoons vanilla

DIRECTIONS:

Preheat the oven to 325°F
Grease a 10″ bundt pan with butter or shortening very liberally. Dust the pan with SUGAR (trust me– the results are amazing!!).
Place all the cake ingredients in mixer (yes, ALL). Using the paddle attachment, mix on low for 30 seconds and then increase the speed to medium for 3 minutes.
Pour the batter into the prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.
When the cake is done it’s time to make the glaze! Combine all glaze ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan. NOTE: I didn’t do this. For visual effect, I removed the cake, then poked holes. And I regretted it. Doing so didn’t allow the cake to soak up all the yummy butter glaze.
Allow the cake to cool completely in the pan and when you’re ready to serve, invert it onto a serving plate and dust with powdered sugar! The powdered sugar does wonders for hiding the cake’s imperfections 😉 Just don’t get too carried away like I did 🙂

AnnaFilly

** adapted from All Recipes**