Kentucky Butter Cake

This cake here puts the phrase “it’s better with butter” to the test, and it does a darn fine job. If there’s any doubt in your mind that that old phrase is true, this cake will take care of it. It’s ever so moist, just sweet enough, and saturated in rich, buttery flavor.
It’s a cake that holds its own without frosting or filling and that largely has to do with the fact that while there’s butter baked into the cake, there’s also a sweet buttery sauce that’s poured over the whole thing and left to soak in while it cools. We’re not messing around. Butter is in the name of the cake, after all!
Here’s how it goes down
You bake up a simple buttery, vanilla bundt cake… (very similar to a pound cake).
And then you combine some sugar, butter, vanilla, and a little bit of water in a saucepan…
Kentucky Butter Cake
30 minutes active, 2 hours inactive to prepare serves 8-10

INGREDIENTS

For the cake:
3 cups all-purpose flour
1 cup butter, room temperature
1 cup buttermilk
1 cup granulated sugar
1 cup brown sugar
4 eggs
1 tablespoon vanilla extract
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
For the glaze:
3/4 cup granulated sugar
1/3 cup butter
2 tablespoons water
2 teaspoons vanilla extract

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