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. 
These look amazing! I love that you added even more peanut butter flavor too!
Mmmmmm! These look incredible!! AH! My weakness!!!!
Oh wow!! This looks soo good. I would make the cupcakes with the Hershey’s Perfectly Chocolate cake recipe and then use the other recipes you provided. Thanks!!!!
You could definitely use any chocolate cupcake recipe that you want!
These look awesome! I bet they’re really rich!
Holy. Cow.
These look sooo darn good!
I saw your picture on Tastespotting and had to see more! Your cupcakes look delicious!
Wow, these look beyond incredible! I’m completely impressed 🙂
peanut butter cups…one of my favorites!! What an awesome cupcake!!!
Oh. My. God. I think my DH is packing his bags to leave me as we speak!
These look soooo good. I bet it’s all you can do to eat one they are so rich!
These look delicious! Chocolate and peanut butter is the most fabulous combination!
Alright, so you’ve gotta make some cupcakes when we are in Pennsylvania. These would work. Yummy!!!
haha no prob Scott. Just let me know what you’re in the mood for. These were delicious…
The only time I like chocolate or PB is when they’re together so these are looking pretty good to me!
~ingrid
Btw, your salmon and the “sauce” looked really good too!
~ingrid
Thanks so much for the link back, your cuppies look amazing.
I just discovered these and can’t wait to make them. Love chocolate and peanut butter.
I just made your vegan chocolate cupcakes over the weekend for some vegan friends and they were a huge hit. I had bookmarked this cupcake recipe for mother’s day because I LOVE peanut butter cups.
Anyway I wanted to let you know the woman from Confetti Cakes was on Rachel Ray and they posted the official recipe on the Rachel Ray website. Not sure if you want to link it?
http://www.rachaelrayshow.com/food/recipes/chocolate-cake/
THank you for this post! I tried the cupcakes out here: http://www.themediamaid.com/2012/cupcake-celebrations/
and loved it!