Friday, November 1, 2019

Kentucky Browned Butter Cake

Growing up in the south, pound cake was a staple.  I still love pound cake.  I have been making this family Cream Cheese Poundcake for years... and it is buttery and fabulous.

One of my preschool friends made this yummy Kentucky Browned Butter Cake for a teacher lunch recently and it was just so tasty.  My girls were coming in this last weekend and Jenna especially loves poundcake so I decided to give this a try.  I love it.  I especially love the sweet crunchy glaze.

I have a silicone bundt pan so my cake flipped out pretty easily.  My friend Susan - hers did not flip out as easy so be sure to butter and flour your pan!

Kentucky Browned Butter Cake (adapted from Grandbaby Cakes)

For the Cake:

1 cup (2 sticks) butter
2 Tbsp shortening or oil
2 cups granulated sugar
4 large eggs, room temperature
3 cups sifted cake flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk, room temperature
1 Tbsp vanilla extra

For the Glaze:

1/3 cup butter
3/4 cup granulated sugar
3 Tbsp water
1Tbsp vanilla extract

For the Cake:

In a small saucepan, add butter and melt over medium heat.  Once the butter has fully melted, continue to stir.  The butter will start to foam and smell nutty and you will have brown flecks under the foam.  Watch carefully and as soon as the butter is an amber brown color, remove from heat and cool in the refrigerator until the butter becomes solid again (about 1 1/2 hours)

Once the butter is solid again, preheat the oven to 325 degrees then liberally spray a 10 cup bundt pan with non-stick baking spray or butter and flour the pan.

Using a large bowl and a hand mixer ... or a stand mixer, add butter and shortening and beat for 2 minutes on high speed.  Slowly add sugar and continue to beat on high speed for an additional seven minutes until the batter is pale yellow and fluffy.  Add in eggs one at a time, combining well after each addition and scraping down the sides as needed.

Turn the mixer to the lowest speed and slowly add flour into batter... in two increments then adding salt, baking powder and baking soda.  Gently mix but don't over beat.

Add buttermilk and vanilla and mix just until combined, scraping down the sides.  Pour mixture in a prepared cake pan.  Bake for 45 - 55 minutes or until toothpick inserted comes out clean.  Cool for ten minutes before inverting onto plate.

For the Glaze:

While the cake cools, add butter to a saucepan and again... melt the brown the butter until it turns an amber color.  Turn off the heat and whisk in sugar, water and vanilla - mixing until smooth.  Poke warm cake with a toothpick or skewer creating clean but nice size holes.  Pour the warm glaze over the cake, allowing it to seep in.

Enjoy this amazing cake!

Printable Version

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