Salted Caramel Kentucky Butter Cake

Preparation Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Serving: 12 slices

Intensity: Intermediate

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 Glaze:

• 1/2 cup unsalted butter
• 1 cup brown sugar, packed
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon sea salt flakes (plus more for garnish)

Instructions:

1. Preheat the oven and prepare the pan:
   • Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or spray it with non-stick cooking spray. Set aside.
2. Prepare the Cake Batter:
   • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
   • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
   • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
   • Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
3. Bake the Cake:
   • Pour the batter into the prepared bundt pan and spread it evenly.
   • Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
   • Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, invert the cake onto a wire rack to cool completely.
4. Make the Salted Caramel Glaze:
   • In a saucepan, melt the unsalted butter over medium heat.
   • Stir in the brown sugar and heavy cream, stirring constantly until the sugar has dissolved.
   • Bring the mixture to a gentle boil and cook for 2-3 minutes, stirring occasionally.
   • Remove the saucepan from the heat and stir in the vanilla extract and sea salt flakes.
5. Glaze the Cake:
   • Place the cooled cake on a serving plate or platter.
   • Using a skewer or toothpick, poke holes all over the surface of the cake.
   • Pour the warm salted caramel glaze over the cake, allowing it to soak into the holes and drizzle down the sides.
   • Sprinkle additional sea salt flakes over the top of the cake for garnish, if desired.
6. Serve:
   • Slice the Salted Caramel Kentucky Butter Cake and serve it at room temperature.
   • Enjoy the rich, buttery cake with a delightful salted caramel twist!

Nutrition Information (per slice, based on 12 servings):

• Calories: 480 kcal
• Fat: 26g
• Saturated Fat: 16g
• Cholesterol: 135mg
• Sodium: 440mg
• Carbohydrates: 57g
• Fiber: 1g
• Sugars: 37g
• Protein: 5g

Storage:

• Store any leftover cake in an airtight container at room temperature for up to 3 days.