I don’t know why this delicious buttercream cake is named after the state of Kentucky, but the recipe has been around since at least 1963, when Neil Lewis of Platte City, Missouri entered it and won a Pillsbury Bake-Off contest. It’s an old-fashioned vanilla buttermilk cake dipped in delicious butter and sugar syrup. The syrup not only adds exceptional moisture to the cake, but also creates a crunchy layer on the surface, almost like a polished cake. Kids love it, adults love it—this simple buttery cake is hard to beat. Many thanks to longtime reader, Karen Tannenbaum, for sharing the recipe with me.
● 1 c soft butter
● 2 c of sugar
● 4 eggs, room temperature
● 2 tsp of vanilla extract
● 3 cups of all-purpose flour
● 1 tsp baking powder
● 1/2 t of baking soda
● 1/2 t salt
● 1 c butter
● 1 cup sugar
● 1/2 cup butter cut into cubes
● 1/4 cup water
● 1-1/2 teaspoons almond extract
● 1-1/2 teaspoons vanilla extract
In bowl, beat the butter also sugar until light and fluffy. Add the eggs, one at a time, beat well after every addition. Vanilla won. Combine flour, baking powder, baking soda, and salt; Add to creamy mixture alternating with buttermilk, beating well after each addition.
Pour into a buttered and floured 10-inch saucepan. tube mould. Bake at 350°, 55-70 min. Cooling for 10 min. Runing a knife around the edges and center tube of the mold. Invert cake onto rack on waxed paper.
To preparing sauce, combined sugar, butter, and water in a small saucepan. Cook over medium heat until butter melts and sugar dissolves. Removing from fire.
Punch holes in top of hot cake; Pour 1/4 c sauce on the cake. Leave it until the sauce is absorbed.