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This is one of my families favorite cake.
Enjoy!
Kentucky Butter Cake
1 cup softened butter
2 cups white sugar
4 eggs
2 teaspoons almond extract
3 cups all purpose flour
1 teaspoon baking power
1-teaspoon salt
½ teaspoon baking soda
1-cup sour milk (add 2 tablespoons vinegar to sweet milk and wait till it clabbers)
Butter Sauce
½ cup butter
1-cup sugar
1/3-cup water
1 teaspoon almond extract
Grease bundt pan generously and flour lightly.
Cream butter and sugar in a large bowl and beat until light and fluffy
Add the 4 eggs and beta well. While beating add the almond extract
Add sifted dry ingredients to egg mixture alternately with 2-cup sour milk. Beat well after each addition.
Pour batter into well-greased and lightly floured bundt pan.
Bake at 325 for about 1 hour or until cake is a very light golden color on top (sides otherwise get too dark) and the bake springs back to a light touch.
While cake is baking, make the butter sauce.
In saucepan melt the butter, sugar, water and almond extract. Stir until a thin syrup.
While cake is still hot from oven, and still in pan, puncture it with a fork.
Pour the butter sauce over cake and let it cool for an hour before removing from the pan.
If it gets too cold it’s harder to remove so do it while cake is still slightly warm.
Finish cooling on a rack.
Enjoy!
Kentucky Butter Cake
1 cup softened butter
2 cups white sugar
4 eggs
2 teaspoons almond extract
3 cups all purpose flour
1 teaspoon baking power
1-teaspoon salt
½ teaspoon baking soda
1-cup sour milk (add 2 tablespoons vinegar to sweet milk and wait till it clabbers)
Butter Sauce
½ cup butter
1-cup sugar
1/3-cup water
1 teaspoon almond extract
Grease bundt pan generously and flour lightly.
Cream butter and sugar in a large bowl and beat until light and fluffy
Add the 4 eggs and beta well. While beating add the almond extract
Add sifted dry ingredients to egg mixture alternately with 2-cup sour milk. Beat well after each addition.
Pour batter into well-greased and lightly floured bundt pan.
Bake at 325 for about 1 hour or until cake is a very light golden color on top (sides otherwise get too dark) and the bake springs back to a light touch.
While cake is baking, make the butter sauce.
In saucepan melt the butter, sugar, water and almond extract. Stir until a thin syrup.
While cake is still hot from oven, and still in pan, puncture it with a fork.
Pour the butter sauce over cake and let it cool for an hour before removing from the pan.
If it gets too cold it’s harder to remove so do it while cake is still slightly warm.
Finish cooling on a rack.