Kentucky Butter Bundt Cake#BundtBakers

This rich bundt old-fashioned cake is moistened with a luscious caramel butter sauce while it's still warm. Tried to search on internet why this delicious butter cake is named after the state of Kentucky, but, got no clue.

Ingredients
3 Cups All Purpose Flour
2 Cups Caster Sugar
½ Teaspoon Salt
1 Teaspoon Heaped Baking powder
½ Teaspoon Slightly Heaped Baking
1 Cup Milk
2 Tablespoons Vinegar
200 Grams Unsalted Butter
2 Teaspoons Vanilla Extract
4 Large Eggs
For The Butter Caramel Sauce
½ Cup Sugar
75 Grams Butter
3 Tablespoons Water
4 Tablespoons Condensed Milk

1 Teaspoon Vanilla Extract

Method

Mix the milk and vinegar to make the butter milk and keep aside for 8 - 10 minutes.
Grease a 10 inch bundt pan well with butter.
In the meantime sieve the flour, baking powder and soda to gather, keep aside.
Beat butter, sugar till light, fluffy and creamy. Add an egg at a time alternating with sieved dry ingredients and butter milk, add vanilla essence till all the ingredients are incorporated.

Pour batter in the greased bundt pan.
Bake in a preheated oven at 170°C for 50 to 60 minutes or until a toothpick inserted into center of cake comes out clean.
To Make The Butter Caramel Sauce
While the cake is baking let's make the sauce.

In a sauce pan combine together, sugar, butter, water, condensed milk and vanilla essence, cook till melted and slightly thick you get a light toffee color.

Unmold the cake into a large plate lined with cling film, so that it's easy to clean.
Prick holes in the still warm cake with skewer. 

Slowly pour sauce over cake slowly.

Enjoy this super easy and wonderful cake. This taste even great and moist after a day or two.

Labels: Bundt, Bundt Bakers, American, Caramel

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