Kentucky Butter Cake
I mentioned the other week that I got a promotion at work. With this promotion, I’m now managing people for the first time. Being a boss has been an interesting transition over the last few weeks.
I have to confess that when I found out about the job, Hubby and I did play the SNL short “Like A Boss” on the TV, blaring through the speakers, pointing to me when it said “Like a boss”. Which is quite frequently if you recall… (If you haven’t seen the skit, Google it sometime when you’re home. It’s somewhat inappropriate but pretty funny).
So now that I’m a boss, I get to make some of the rules at work which has been fun. One thing I changed was how birthdays are celebrated in the group. You see, birthdays are a big deal in my world. I love celebrating other people’s birthdays *almost* as much as my own.
Since the previous manager was doing nothing to celebrate birthdays, I had a blank slate to start with. I decided that we’d celebrate at the last staff meeting of the month with some homemade baked good. For the first time since making that executive decision, it was time to celebrate April birthdays at staff meeting.
I decided on this Kentucky Butter Cake because one of the reviews online said it tasted like a glazed doughnut. Enough said, I’m in. Since staff meeting is in the morning, I figured this was a nice bridge between breakfast and dessert.
This bundt was a HUGE success. The cake itself is a nice sturdy cake with a bit of tang from the buttermilk. And the glaze is to.die.for. It’s a butter syrup that’s poured over the hot bundt (after piercing holes throughout). And then the whole thing is cooled in the pan. So that glaze gets soaked throughout the cake and forms a nice crust on the outside edges.
My team loved the new tradition of celebrating birthdays once a month at staff meeting (and the coworkers who got leftovers approve as well). Although I’ve set the bar pretty high with this cake. It’s going to be a tough act to follow next month.
One Year Ago: Red Cabbage Slaw with Cilantro and Lime Dressing and Pulled Pork Sliders with Red Cabbage Slaw
Two Years Ago: Homemade Peeps and Hot Cross Buns
Three Years Ago: Raspberry Curd
Four Years Ago: Raspberry Cheesecake Swirl Brownies
Five Years Ago: Plum Rolls (Zwetschgenschnecken)
Kentucky Butter Cake Bundt
This bundt cake tastes just like a glazed doughnut!
Yield: Serves 10-12
Ingredients:
For the Cake
3 cups unbleached flour
2 cups white sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
1 cup butter
2 tsp vanilla
4 eggs
For the Glaze
3/4 cup sugar
1/3 cup butter
3 Tbsp water
2 tsp vanilla extract
Directions:
For the Cake
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, mix the flour, sugar, salt, baking powder and baking soda. Blend in buttermilk, butter, vanilla and eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean.
During the last 15 minutes of baking time, prepare the glaze.
For the Glaze
In a saucepan combine the sugar, butter, vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.
Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.
Recipe from AllRecipes.com
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I love the idea of perfect party minicakes!! They look delish! Great job! That flour picture is so funny. I can’t tell you how many times I’ve done that – flour on the counter, on my KA, in my hair, on my face!
Clara @ I♥food4thought
Yum! Love the raspberry/lemon combo, and the mini cakes are adorable 🙂
Well done – what an innovative variation. They look so cute!
I can totally relate to the slippery effect.
Your cake looks beautiful!
You did a lovely job on all your mini cakes.
Natalie @ Gluten A Go Go
Adorable! Your KA and mine would be best friends. ‘Chuck’ is always filthy. Poor guy. He gets cleaned up, just to be coated again. 😉
How cute! Making mini-cakes is a great idea. Next time I make this cake I will try that, I still have a HUGE cake in the fridge I need to eat :-/
Cheers!
Great idea on the mini cakes. They are really cute. Great job. To the next challenge we go.
beautifully done!!! love it!!!
I love the little cakes! Plus the raspberries! Yummy!
The mini cakes look really amazing!
The minicakes are wonderful! Now, you’ll need my address to send one…Libby 😉
Love the idea of the mini cakes, that’s so adorable!
Mini-cakes are definitely more work than one large cake! They’re so cute though.
What a cute idea! They look adorable!
I love desserts in miniature and your mini cakes look beautiful. I think I will most definitely be making mini cakes sometime in the near future – thank you for the wonderful idea!
~gail
I’m loving the mini versions! The cake looks fantastic. Mmmmm!
I made mini ones too. I hate to tell you but it is way easier to frost a whole cake than mini ones. 🙂
Looks great.
Beautiful!! You did a gorgeous job :O)
These individual cakes look pretty…well done!
Really cute idea to make individual cakes, I love that. Great job!
I adore your minicakes. V lovely.
j
Oh! the minicakes are just the best idea ever. I probably should have done that with my oh-so flat cakes. How great.
Mini cakes -what a great idea! I think I’m going to have to try that here pretty soon. Looks like a delicious lot of fun. Especially the part where you get to eat the scraps. I think this cake was some of the best I’ve had.
What cute little mini cakes! Aren’t things just better when they’re mini?
Great work!
I love the little cakes and the picture with the raspberry and lemon zest is so enticing!
Perfect!
xoxo
Gabi
Another messy baker here! And I love the mini cakes – I’m nice to see its as low-tech as cutting circles out of larger pieces rather than trying to bake a bunch of cakes in miniature pans.
Jen,
Your little cakes are gorgeous! I too love swiss buttercream … congratulations on a job well done!
wow, that takes some patience, putting all those cakes together! They are just the cutest though. ~ JMom
so petite and cute!