As I mentioned in the previous post, I had a carton of buttermilk that I needed to use right away. After making the buttermilk biscuits, I started browsing online for other buttermilk recipes and came across a recipe from the Washington Post for a Kentucky Buttermilk Cake. I had these tiny tube pans from an estate sale that I had yet to use, so I made two of these sweet, simple cakes.
This cake tastes very much like a classic pound cake, which means it can easily be changed around and fancied up to your liking. Make two or cut one in half and layer it with jam or whipped cream and top with berries or shaved white chocolate. Or you can add chocolate chips, nuts, rosewater, butterscotch extract, etc. to the batter- you get the idea.
If you are curious as to why the cakes are two completely different colors, it was a complete mystery to me until I was washing the pans last night and noticed that I had not two, but three tube pans- two of the were stacked inside one another, causing it to bake a little differently. Silly me.
Kentucky Buttermilk Cake: recipe from the Washington Post
For the cake
3 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
4 large eggs
1 cup whole or low-fat buttermilk
2 teaspoons vanilla extract
8 ounces (2 sticks) unsalted butter, at room temperature
2 cups sugar
For the sauce
1 cup sugar
1/4 cup water
4 ounces (1 stick) unsalted butter
1 tablespoon vanilla extract
Preheat the oven to 325 degrees F. Lightly grease the inside of a 10-inch tube pan or bundt pan with nonstick cooking oil spray. Dust with flour.
For the cake: Sift together the flour, baking powder, salt and baking soda on a sheet of waxed paper. Combine the eggs, buttermilk and vanilla extract in a medium bowl.
Combine the butter and sugar in the bowl of a stand mixer or an electric hand-held mixer; beat on medium speed until light and fluffy. Add alternating amounts of the sifted dry ingredients and the egg mixture, ending with the wet ingredients. Pour the batter into the prepared pan and bake for 50 to 60 minutes or until a long toothpick inserted into the cake comes out clean. Cool in the pan for 15 minutes, then remove from the pan and transfer to a cake plate.
While the cake is baking, make the sauce: Combine the sugar, water and butter in a small saucepan over medium-low heat. Cook, stirring occasionally, until the butter has melted and the sugar has dissolved to form a thin glaze. Remove from the heat and add the vanilla extract, stirring to combine.
Use a toothpick or skewer to poke a few holes in the top of the cake. Pour the warm sauce over the warm cake. Let sit for 10 minutes before serving.