Thursday, November 20, 2008

kentucky buttermilk cake.

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.


cyndyava said...

Just curious...Who eats all of these desserts everyday??

Joe & Betsy said...

I'm a new reader to your blog, but I love it! And I think the 2-toned-ness of the cakes just add to their intrigue. :)


Jackie said...

My mom makes Kentucky butter cake on special occasions. It's divine!

Meg said...

Oh man I think I need to make this RIGHT NOW. The Pregnant Lady should not be reading food blogs.

Keeper of the Skies Wife said...

Oh my, delightful!

cindy* said...

the photos are simple and perfect. and, you discovered a new pan!

nimblejacks said...

hi I've tagged you from my blog as I love your recipes, hope you don't mind |I thought other people I know through blogging would love them too

Natalie Jane said...

Those look beautiful. The cakes yes, but the photography is awesome.

kate said...

as usual, absolutely gorgeous.

quick question: do you have a whole wheat bread recipe that is relatively easy? i tried one last weekend that was a complete and utter failure, and i refuse to believe i can't do it.

Jesse said...

You've reignited my search for old kitchenwares! Those cakes are adorable!

Maria said...

Looks great! I can't wait to play around with different flavors!

janelle said...

Wow. What fantastic pictures; very inspiring!