SALTED CARAMEL KENTUCKY BUTTER CAKE
the Salted Caramel Kentucky Butter Cake – a culinary masterpiece that combines the richness of butter, the sweetness of caramel, and a hint of salt to create a symphony of flavors.
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Ingredients
For the Cake
- 3 cups all-purpose flour 13 1/2 ounces
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1 cup butter room temperature
- 2 teaspoons vanilla
- 4 large eggs
For the Sauce
- 3/4 cup sugar
- 1/3 cup butter
- 3 tablespoons water
- 2 teaspoons vanilla
Instructions
- Preheat the oven to 325°F. Generously grease and flour a Bundt pan.
- In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Add the buttermilk, butter, vanilla and eggs. Beat on low speed until moistened, then beat on medium speed for 3 minutes.
- Spoon the batter into the prepared pan and spread it evenly. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean.
- While the cake finishes baking, combine the sugar, butter, water and vanilla in a small saucepan over low heat. Stir until the butter melts and the sugar dissolves. Do not let it boil.
- Set the hot cake, still in its pan, on a wire rack. Poke holes all over it with a fork or skewer and slowly pour the warm sauce over it. Let it cool in the pan for at least 1 hour, until the sauce has soaked in, then invert it onto a serving plate.
Notes
The cake can be stored at room temperature, covered, for a day or refrigerated for longer freshness.
Nutrition
Serving: 1-16 slicesCalories: 521kcalCarbohydrates: 72.8gProtein: 6.3gFat: 22.4gSaturated Fat: 13.5gTrans Fat: 0.8gCholesterol: 115mgSodium: 325mgFiber: 0.9gSugar: 46.8g