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SALTED CARAMEL KENTUCKY BUTTER CAKE

 


Cake:

Flour (all-purpose): 3 cups/13 1/2 ounces

Granulated Sugar: 2 cups

Salt: 1 teaspoon

Baking Powder: 1 teaspoon

Baking Soda: 1/2 teaspoon

Buttermilk or Fermented Milk: 1 cup

Butter (room temperature): 1 cup

Vanilla: 2 teaspoons

Large Eggs: 4

Sauce:

Sugar: 3/4 cup

Butter: 1/3 cup

Water: 3 tablespoons

Vanilla: 2 teaspoons

Step into the Sweet Creation of Salted Caramel Kentucky Butter Cake:


Prepare the Oven and Pan:

Preheat your oven to 325°F. Generously grease and flour a 12-cup Bundt pan or a 10-inch tube pan to prevent sticking.


Blend the Batter:

In a sizable bowl, meld together the flour, 2 cups sugar, salt, baking powder, baking soda, buttermilk, 1 cup butter, 2 teaspoons vanilla, and eggs. Begin with a low mixer speed until ingredients are moistened, then elevate to medium speed, continuing for approximately 3 minutes. Transfer the batter into your prepared cake pan, ensuring an even distribution.


Bake to Perfection:

Allow the cake to bake for 55 to 65 minutes, or until a toothpick, once inserted into the cake’s center, emerges clean.


Crafting the Caramel Sauce:

Simultaneously, as your cake bakes, utilize a small saucepan over low heat to combine 3/4 cup sugar, 1/3 cup butter, 3 tablespoons of water, and 2 teaspoons vanilla. Stir the mixture until the butter fully melts, ensuring not to bring it to a boil.


Merge Sauce and Cake:

Once baked, position the cake (whilst still in the pan) onto a wire rack. Using a fork or skewer, gently pierce the cake. Gracefully pour the warm, prepared butter sauce over the hot cake, allowing it to seep through and saturate it thoroughly.


Allow the cake to cool slightly and absorb the sauce before serving, and voilà, your Salted Caramel Kentucky Butter Cake is ready to tantalize your tastebuds. Enjoy this sweet escape into the world of decadent desserts!

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