Kentucky Buttermilk Cake
- Cuisine: American
- Course: Dessert, Snack
Summary:
This looks similar to the Irish Whiskey Cake that also was served as a part of Martha McAteer's tailgate spread, but it is a lot more innocent. It slices well.
Barbara Fey, a member of a chat group called Foxhunters OnLine, is trying to assemble a data bank of tailgate recipes. This one was handed down from her grandmother, Evelyn Kloeckner. It is always well received at tailgates, she says.
Fey serves the cake with fresh fruit, such as strawberries.
16 servings
Ingredients:
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
- 1 cup sugar
- 1/4 cup water
- 4 ounces (1 stick) unsalted butter
- 1 tablespoon vanilla extract
Directions:
Preheat the oven to 325 degrees. Lightly grease the inside of a 10-inch tube pan or bundt pan with nonstick cooking oil spray.
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.
Recipe Source:
Adapted from Barbara Fey of New Hanover, Ill.
E-mail the Food Section with recipe questions.
(Julia Ewan - The Washington Post)
