Breakfast Kentucky Butter Cake 
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2016 - 05 - 31 ⚠️ التبليغ عن الاعلان
📝 بواسطة: وظائف السعودية 24
Kentucky Butter Cake
Ingredients: For the Cake:
For the Butter Glaze:
Directions:
Preheat the Oven: Set your oven to 350°F (175°C) and generously grease and flour a 10-inch Bundt cake pan (12 cups).
Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, and salt with a whisk.
Cream Butter and Sugar: In a stand mixer with a paddle attachment or with a hand mixer, beat the butter and sugar until fluffy, about 5 minutes.
Prepare Buttermilk Mixture: In a separate small bowl, mix the milk and vinegar.
Combine Wet and Dry Ingredients: Add the eggs to the butter mixture one by one, stirring just to incorporate. Stir in the vanilla. Alternate adding the buttermilk mixture and dry ingredients, stirring until just combined. Scrape the bowl as needed.
Bake the Cake: Pour the batter into the prepared Bundt pan. Bake for 50-60 minutes, until a toothpick in the center comes out clean. Leave the cake in the pan.
Prepare Cake for Glaze: Use a chopstick or similar tool to poke holes in the cake, close to the bottom but not all the way through.
Make the Butter Glaze: In a small saucepan over medium-low, combine sugar, butter, and brandy. Stir until melted without boiling, then remove from heat and add vanilla. Set aside 1/3 cup of glaze.
Apply the Glaze: Carefully pour the glaze over the cake's holes. Cool on a wire rack for 30 minutes before inverting. Once cooled, brush the reserved glaze on top.
Heartfelt dishes made for sharing!
Ingredients: For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 1 cup milk
- 1 tablespoon white vinegar
- 4 large eggs
- 2 teaspoons vanilla extract
For the Butter Glaze:
- 1 cup sugar
- 1/2 cup unsalted butter
- 3 tablespoons brandy (or water)
- 1 teaspoon vanilla extract
Directions:
Preheat the Oven: Set your oven to 350°F (175°C) and generously grease and flour a 10-inch Bundt cake pan (12 cups).
Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, and salt with a whisk.
Cream Butter and Sugar: In a stand mixer with a paddle attachment or with a hand mixer, beat the butter and sugar until fluffy, about 5 minutes.
Prepare Buttermilk Mixture: In a separate small bowl, mix the milk and vinegar.
Combine Wet and Dry Ingredients: Add the eggs to the butter mixture one by one, stirring just to incorporate. Stir in the vanilla. Alternate adding the buttermilk mixture and dry ingredients, stirring until just combined. Scrape the bowl as needed.
Bake the Cake: Pour the batter into the prepared Bundt pan. Bake for 50-60 minutes, until a toothpick in the center comes out clean. Leave the cake in the pan.
Prepare Cake for Glaze: Use a chopstick or similar tool to poke holes in the cake, close to the bottom but not all the way through.
Make the Butter Glaze: In a small saucepan over medium-low, combine sugar, butter, and brandy. Stir until melted without boiling, then remove from heat and add vanilla. Set aside 1/3 cup of glaze.
Apply the Glaze: Carefully pour the glaze over the cake's holes. Cool on a wire rack for 30 minutes before inverting. Once cooled, brush the reserved glaze on top.
Heartfelt dishes made for sharing!
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