Tuesday, May 3, 2011

Happy Buttery Birthday

Today is Chad's birthday. If you haven't celebrated already, you really should. We went to the Italian Embassy tonight, which, not surprisingly, has the best Italian food in New Delhi. Good food. Good wine.

Then, we came back to our apartment with friends for some Kentucky butter cake. I thought I'd share the recipe with you in case you feel like clogging an artery or two.

  • 3 cups unbleached all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup butter
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 3/4 cup white sugar
  • 1/3 cup butter
  • 3 tablespoons water
  • 2 teaspoons vanilla extract


  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
  3. Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.
  4. To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.
The only thing I'd change in the recipe is the bake time. Maybe my oven runs hot, but it only took my cake 35 minutes to bake. So, know your oven; and, watch out!

In the meantime, happy birthday, Love!


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