Salted Caramel Kentucky Butter Cake
Ingredients:
FOR THE CAKE:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
FOR THE SALTED CARAMEL SAUCE:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon sea salt
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Pour batter into prepared bundt pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake bakes, prepare the salted caramel sauce: Heat granulated sugar in a medium saucepan over medium heat, stirring constantly until it melts into a thick amber liquid.
9. Carefully add butter pieces and stir until melted and combined.
10. Slowly pour in heavy cream while stirring. Allow mixture to boil for 1 minute, then remove from heat and stir in sea salt.
11. Let caramel cool slightly.
12. Remove cake from oven and allow it to cool in the pan for 10 minutes before inverting onto a serving plate.
13. Drizzle the salted caramel sauce generously over the cooled cake before serving.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes
Kcal: 480 kcal | Servings: 12 servings
Tips:
Use room temperature ingredients to ensure a smooth batter and even baking.
For a deeper caramel flavor, cook sugar until it reaches a rich amber color but avoid burning.