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.

Kentucky Butter Cake Bundt

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).

Kentucky Butter Cake Bundt

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.

Kentucky Butter Cake Bundt

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.

Kentucky Butter Cake Bundt

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)

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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

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27 Responses to “Homemade Oatmeal Cream Pies”

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    1
    We Are Not Martha — September 10, 2010 at 11:29 am

    Oh wow, I don’t think I’ve had an oatmeal cream pie in FOREVER, but I’m sure I’d love a homemade version. Definitely adding these to the list! 🙂

    Sues

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    Fun and Fearless in Beantown — September 10, 2010 at 12:03 pm

    I used to love those oatmeal cream cookies when I was growing up to! I haven’t had one in over ten years and this recipe brought so many memories back!

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    KV — September 10, 2010 at 12:07 pm

    awesome! My grandparents are in town for the weekend and always have Little Debbie cream pies at their house – might have to try to whip these up this weekend because I bet they would love it!

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    Brooke — September 10, 2010 at 12:19 pm

    Those things look amazing! 🙂
    And i would like to give a shoot out to the One-year ago link “Best Dang Thing You Ever Tasted Bars”= the name says it all!

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    newlywed — September 10, 2010 at 12:27 pm

    I’ve never one either, which is clearly why I ought to make these for myself.

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    Cornelius — September 10, 2010 at 2:18 pm

    i LOVE oatmeal cream pies and haven’t had one forever, but a homemade one… that’s worth trying out!

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    Eliana — September 10, 2010 at 3:08 pm

    Be still my heart (it’s fluttering). This is the most satisfying cookie of all time and yours looks absolitely perfect.

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    Jen — September 10, 2010 at 3:37 pm

    These look great Jen!

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    yumventures — September 10, 2010 at 10:19 pm

    These look AMAZING!!

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    Jennifer — September 10, 2010 at 11:56 pm

    Oh my, such a childhood favorite!!! They look fabulous!!!

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    Tara — September 11, 2010 at 1:43 am

    Are we the same person? My senior year (in high school AND college) I was the co-yearbook editor and ate a disgusting amount of these. FYI the off-brand ones are terrible. I made that mistake during one 3am deadline. I’m definitely making these soon!!

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    bcallegra — September 11, 2010 at 4:10 pm

    You’ve totally made my day with this post! I’ve been searching for the perfect oatmeal cream pie recipe forever, ever since a former coworker of mine brought in her version and wouldn’t share the recipe! I’ve tried other recipes but it’s always the cream portion that ends up being different or disappointing. I can’t wait to try this recipe!

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    Kyle — September 11, 2010 at 5:03 pm

    Ahh… the yearbook memories. I can’t believe how many of those we ate. If only that metabolism was still in place!

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    Sara — September 11, 2010 at 7:06 pm

    I so need to make these! I was totally obsessed with the Sara Lee oatmeal cream pies when I was in high school, and I can only imagine they are WAY better when you make them yourself! Yum. 🙂

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    Lizzy — September 12, 2010 at 10:09 pm

    I used to live on those pies! I used to love those things. This has been on my list to make for awhile- Everyday Food by Martha had something similar in this months magazine!

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    laurasrecipecollection.com — September 13, 2010 at 2:20 am

    Ooooh those were a childhood lunchbox staple for me! Fun 🙂

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    Kerstin — September 13, 2010 at 2:26 am

    Oh wow, I’m saving this recipe – I also used to love oatmeal cream pies!

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    Dori Knight — September 13, 2010 at 3:31 pm

    I just made these this weekend and they are a HIT in my house! Oh, and they’re way better than the boxed kind. Thanks for sharing!

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    nutmegnanny — September 14, 2010 at 6:24 pm

    These look great! The oatmeal pies were one of my favorite Little Debbie snacks. I bet the homemade version is a million times better!

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    Shannon — September 15, 2010 at 1:44 am

    i used to love these!! i bet they’re heads and shoulders above what i remember 🙂

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    kitchenmisfit — September 16, 2010 at 12:46 am

    Definitely bookmarking these! They look amazing!

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    Pioneer Cookerella — September 16, 2010 at 6:00 am

    My husband might love you more than me after this. His favorite cookie is the oatmeal cream pie!

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    Sarah — September 19, 2010 at 10:59 pm

    I love the Little Debbie oatmeal cream pies but after one or two you really notice how “processed” they taste. I finally had time to make these late Friday night and they came out quite yummy! They were great with coffee in the morning and we just had some for dessert at a family dinner (we’re even talking about making them for our sister-in-law’s baby shower and coloring the filling).

    I do have two tips. One – make the cookies first. I had read about the filling setting as it rested, so I figured I’d do that first, but that was a mistake. By the time I was ready to fill the cookies the cream was more like marshmallow and I had to mix in some corn syrup to thin it back up. Two – keep a close eye on your first few batches of cookies until you get the timing down. My oven is low quality but predictable; however these cookies still seemed to vary batch-to-batch, with the average about 4-5 minutes. However, even the ones that were a little dark on the bottom still tasted good.

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    Jen — September 19, 2010 at 11:02 pm

    Good point Sarah – Definitely make the cookies first. They have to completely cool prior to filling them anyways.

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    Kate @ the wooden spoon — November 26, 2010 at 5:14 pm

    Gah! I wish I would have read these comments before I started! Sarah – my oven was the same as yours. Five minutes per batch of cookies was plenty. I left my first batch in for over ten… oops!

    Aside from the 12 cookies that went straight to the garbage can, these were INCREDIBLE. I still can’t get over how chewy they are. Thanks for the fantastic recipe!

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    Kayla — August 1, 2014 at 10:11 am

    I made these for a family beach trip two years ago and they were AMAZING. They are very good the day you make them but if you can wait a day before eating…ooooh my goodness. Eat your heart out, Little Debbie. I’m headed back to the beach this coming week with some girlfriends and decided to bring these again. I cannot wait!

    • beantownbaker — September 2nd, 2014 @ 7:27 pm

      So glad you enjoyed these!!

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