Ingredients: |
Ingredients: 1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
For the caramel glaze:
1/2 cup unsalted butter
1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
1/2 teaspoon salt
Sea salt, for garnish (optional)
Preparation:
1. Preheat your oven to 325°F (165°C). Grease and flour a bundt pan and set aside.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
6. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, prepare the caramel glaze. In a saucepan, melt the butter over medium heat. Stir in the granulated sugar and water, and bring the mixture to a boil.
9. Reduce the heat to low and simmer for 5 minutes, stirring constantly. Stir in the heavy cream and salt, and continue to simmer for another 2 minutes.
10. Remove the cake from the oven and immediately poke holes all over the surface using a skewer or fork.
11. Pour the warm caramel glaze over the hot cake, allowing it to soak into the holes and cover the surface.
12. Let the cake cool completely in the pan before inverting onto a serving plate.
13. Sprinkle with sea salt for an extra touch of flavor (optional).
14. Slice and serve the Salted Caramel Kentucky Butter Cake. Enjoy!
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This recipe for Salted Carmel Kentucky Butter Cakr is from