My baby turned 13 yesterday. 13! Kentucky Butter Cake is her favorite cake and the only cake she would agree to during her current there-will-be-no-party-of-any-kind-phase she is going through.
It is very similar to a pound cake in ingredients and preparation, but is moister than a traditional pound cake. I use this recipe to make individual cakes at Christmas for even moister, delicious, sticky little bundles of goodness. I have never monkeyed around with the glaze (it's pretty awesome as is) but I'm sure substituting the vanilla with different extracts or liqueurs would be fantastic.
Kentucky Butter Cake
1 cup butter
2 cups sugar
2 tablespoons vanilla
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup sour cream
3 cups flour
Preheat oven to 325 degrees. Lightly butter or spray a tube or Bundt pan.
Please the butter and sugar in a large bowl and mix with an electric mixer on medium speed for 2 minutes or until creamy. Add the eggs one at a time, mixing well after each addition. Add the vanilla, baking powder, salt, and baking soda and mix for 1 minutes.
Alternately add the sour cream and flour, one-third at a time, mixing after each addition. Mix for 3 minutes after all of the sour cream and flour are added. Spoon the batter into the prepared pan and bake for 60 to 75 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove the cake from the oven and poke holes in the cake with a skewer while it is still warm.
1 cup sugar
1/4 cup water
1/2 cup butter
1 tablespoon vanilla
Place the sugar, water, and butter in a small saucepan and cook over medium-high heat for 5 minutes, or until the sugar is dissolved. Remove from heat, add vanilla and stir until combined.
While the cake is still warm, spoon the sauce over the holes and then allow it to cool completely. Dust with confectioner's sugar.