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 can’t barely bake so the idea of finding a creative way to use leftovers astounds me. This looks AWESOME!
Gorgeous truffles!
I love red velvet… these look amazing.
I’ll have to remember this… I often have leftover cake too. They looks so pretty!
This is a very good recipe…thanks and happy new year, ciao Flavia
These are so pretty! Great for valentine’s day:)
These look so wonderful! Love the vibrant red!
These look so good. Wonderful idea.
Okay this is just hilarious! My grandma purchased a frozen Cheesecake Factory Red Velvet Cheesecake for Christmas. I took the remaining pieces home to make into balls, which we served at my new years eve party. SO good!
Amazing as usual! I tagged you on my blog to answer some questions:
http://bigmamashomekitchen.blogspot.com/2011/01/my-weekday-morning-routineand-ive-been.html
Have a great day! Rhondi
you are a genius! Such a great idea to use leftover and maintain portion control.
oh they look so yummi!!!
xoxo from rome
K.
http://kcomekarolina.blogspot.com/
Such a good idea, these look so good! I love the red velvet and cheesecake combo. You’re blog is awesome 🙂
Wow, these are so beautiful! Best way to use leftovers EVER! And who knew you could do so much with red velvet!
Sues
It’s not over-indulging because you’re able to stop at one. I would probably have eaten half a dozen of them, they look so good! What a great way to jazz up ‘leftovers’!
What a FANTASTIC idea!!!! These look beyond amazing!!
I remember the post about that cake. I really want to make it some day! The idea of turning some leftovers into truffles is pure genius! 😀
ooh, what a creative way to deal with the cake 🙂
I’m picky about what I bring in to work too. It bugs me when people bring in things that are clearly gnawed on, you know? This is the perfect way to reportion leftover cake into easily sharable treats.
Wives always know best! LOL
Glad you made him “eat” his words, so to speak. The truffles are so adorable and perfect for Valentine’s Day.
They’re adorable!!! They’d make a perfect Valentine treat too!!
So…. Don’t mean to appear ignorant, but some of us have NOT made cake balls from left over cake, please be more specific in your discourse, please.
ummm this cake failed. We followed the recipe to the t and it deflated and tasted bad. This recipe was extremely watery and gross and soggy. It fell apart quickly. Thanks!