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. 
Oh these look so yummy! Love the crackly looking top.
They look soooo good! Thanks for the tip about the sweetness factor…I love having a little bite of something completely decadent!
AH…these look heavenly….mmm…thanks for sharing! 🙂
Wow, those look great! I love those
I’m not sure it is possible to be “too sweet” but these look very good!
These looks so good! Can’t wait to try!
I’m not crazy about marshmallows, but these brownies look amazing!!
“nice and thick”… wow, you aren’t kidding. that was a bold move switching the pan though. glad it worked out in the end.
MMMMMMM those sound awesome!!
oh my word! those look delicious!
I can’t stop looking at your picture. I think that means I need to make these brownies. I’m not sure if I should thank you for shake my fist at you 😛
Blaspemy!! Nothing is TOO sweet 🙂
I love these! Might give em a go when a occasion comes up 😀
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These look awesome! I would love to have one of these sitting in my kitchen right now 🙂
These look AMAZING! I feel like I need to go to the gym just looking at them. 🙂
These look delicious! I love anything with marshmallows!
I wish I could reach through the computer and grab these! They look awesome!!
I make something similar but cheat and use a boxed brownie mix. The frosting I use doesn’t have marshmallows in it which helps with the sweet factor.
That’s a great idea baking these in a smaller pan. I would prefer the brownie part a bit thicker.
~ingrid
Um…I guess I didn’t let my icing cool enough and it melted the marshmallow completely…it looked like Mt. Vesuvius erupted on my counter ha ha! I wish I could post a picture! They still tasted yummy though =)
I made these, but the chocolate topping turned out not great, not dissolved and gritty. – I think you mean “icing sugar” don’t you, when you say sugar for the frosting?
beantownbaker — April 18th, 2013 @ 11:28 am
I used granulated sugar for the frosting. When it is cooking on the stove, it should completely dissolve the sugar.