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Salted Caramel Kentucky Butter Cake

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A moist and tender butter cake drizzled with a rich salted caramel glaze, perfect for indulgent gatherings.

Ingredients

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  • 250 g all-purpose flour, sifted
  • 15 ml baking powder
  • 5 g fine salt
  • 227 g unsalted butter, room temperature
  • 400 g granulated sugar
  • 4 large eggs
  • 15 ml vanilla extract
  • 240 ml buttermilk
  • 220 g brown sugar
  • 113 g unsalted butter, for glaze
  • 60 ml heavy cream
  • 5 g sea salt
  • Extra sea salt for garnish

Instructions

  1. Preheat the oven to 175°C (350°F) and prepare a 25 cm bundt pan by greasing it with butter and sprinkling flour.
  2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and fine salt.
  3. In a large mixing bowl, beat the room-temperature butter and granulated sugar until pale and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Gradually alternate adding the dry mixture and buttermilk, starting and ending with the dry ingredients.
  6. Pour the batter into the prepared bundt pan and smooth the top. Bake for 45-50 minutes until a toothpick comes out clean. Cool for 10 minutes before inverting onto a wire rack.
  7. In a saucepan, combine the brown sugar, butter, and heavy cream over medium heat, stirring until melted. Bring to a gentle boil for about 5 minutes until slightly thickened, then stir in the sea salt.
  8. Pierce the cooled cake with a skewer or toothpick, drizzle the glaze over it, and garnish with extra sea salt.

Notes

For easier preparation, ensure butter is at room temperature. You can substitute buttermilk with regular milk mixed with vinegar in a pinch.

Nutrition

Find it online: https://yummyfirst.com/salted-caramel-kentucky-butter-cake/