Feb 20, 2014

There's a hole in this cake...

Hey everybody! I made a bundt cake! It was just ok because I overbaked it a bit. But other than that it was great!
So this is a good recipe for a cake to serve with tea or coffee I think. It doesn't have a significant flavor so it won't interfere with or overpower the tea. That said, it is pretty rich ... it is a Kentuky Butter Cake. The name just tells you what you're in for. 
Ingredients
Cake
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 sticks butter, softened
2 cups light brown sugar
4 eggs
2 teaspoons bourbon or rum (optional)
1 cup buttermilk

Glaze
1/2 cup (1 stick) butter
1 cup sugar
2 tablespoons vanilla extract
Water

Preparation
Preheat oven to 325 degrees F. Coat the inside of a bundt pan with Pam. I like to spray a light coat, then wipe with a paper towel so that you get grease into all the nooks, and then spray again heavily.

Combine flour, salt, baking powder, baking soda and set aside.
 
In a large bowl cream butter until smooth (about 1-2 minutes). Add sugar and beat for 5 minutes until fluffy. Add eggs one at a time scraping down the sides of the bowl with a rubber spatula after each addition. If using bourbon/rum combine with buttermilk. Add half of the flour mixture to the butter-sugar mixture (scrape bowl). Add the buttermilk (scrape bowl). Add remaining flour (scrape bowl). Be careful not to over mix your batter.

Pour batter into the bundt pan and with the back of a spoon (sprayed with Pam) Push the batter about 1 inch up the outside wall just to coat it. Then bake for 55 to 60 minutes. (I baked mine for 60... I probably should have checked it with a tooth pick at 50 minutes. Live and learn.)

10 minutes before your cake is done prep the glaze.

Combine the ingredients in a sauce pan and heat on low until sugar is dissolved. Be careful not to let this boil. I was having trouble getting my sugar to dissolve so once I ran out of patience I added about 3 tablespoons of water (1 tablespoon at a time).... it helped a little I think.

So once the cake is done, while it's still in the pan, take a skewer (I used a chopstick) and poke about 20 holes all around the bottom. Then spoon your glaze into the holes so that the cake absorbs it. If you need more holes, poke away... do whatever you need to do to get all of the glaze in the cake.


Let the cake cool for about 15 minutes. If you want you can level it so that it lays flat on your serving dish, but I didn't. Then invert onto a cake pedestal or platter, it should fall right out. If you choose not to level your cake and the space between it and the platter bothers you, just put a ring of fresh berries around the bottom to hide it. Finally dust with powdered sugar. Enjoy!


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