Mad About Food: Just plain perfect

April showers will, hopefully, bring May flowers, but we shall see. This winter was kind to some and hard on others, but we made it. New seasons, new lessons and, hopefully, new blessings for all.

This month’s article features what I thought of as a nice ray of sunshine that’s good on a cloudy — or not so cloudy — day. Kentucky Butter Cake is a natural beauty, it doesn’t need a lot of frosting, just the butter sauce that is spooned over the top, soaked on the inside and brushed on the sides for a pretty and vibrant sweet treat.

It’s a simple cake recipe with simple — yet impressive — results. You can pair this cake with berries, whipped cream or nothing at all.

I plan to try different extracts or flavorings to the batter as well as to the butter sauce because I always want to push the envelope. That’s how life stays fun and interesting in the kitchen. I figure if it doesn’t taste great — oh well, at least I know now. It is through trial and error that has created some of my most popular items.

This Kentucky Butter Cake pairs well with cold and hot drinks. With the highs and lows of spring we just never know what kind of weather we will get in Iowa.

On cold, cloudy days you can put on a pot of water for some tea or brew up your favorite coffee blends. On warmer sunny days maybe try horchata with it or a homemade vanilla milkshake. There are endless possible pairings with this Kentucky Butter Cake.

I wish someone in my childhood would have made me this cake. I’ve only tasted it a few times, but I’m thinking of adding this cake to my menu as I will be a vendor at The Hatchery held on the weekends at NewBo City Market beginning the last weekend in April, so please come out to see me and support local entrepreneurs.

Regardless, you should try your baking your own version of Kentucky Butter Cake. You will not be disappointed.

Now, let’s roll up our sleeves, wash our hands and get started creating your very own version of Kentucky Butter Cake.

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Recipe

Kentucky Butter Cake

Ingredients:

For the cake

1 cup softened butter

2 cups sugar

4 large eggs at room temperature

2 teaspoons baking powder

1/2 baking soda

1/2 teaspoon salt

1 cup buttermilk

1 tablespoon vanilla extract

For the butter sauce

1 cup sugar

1/2 cup butter cut into cubes

1/4 cup water

1 1/2 teaspoon almond extract

1 1/2 teaspoon vanilla extract

Directions:

For the cake: Cream butter and sugar together in a large bowl until fluffy. Add eggs one at a time being sure to beat well with each egg. Beat in the vanilla.

In a separate medium-sized bowl combine the dry ingredients

In increments, add the dry mixture to your wet mixture being sure to combine completely after each addition of dry ingredients as you alternate between adding the dry ingredients and buttermilk.

Pour into coated 10-inch baking pan, preferably a tube shape cake pan like a Bundt cake pan.

Bake at 350 degrees for about 55 to 70 minutes until done. (When a toothpick inserted and it comes out clean that indicates it is done.)

Let cake cool as you prepare the butter sauce.

For the butter sauce: Combine the sugar, butter, and water in a small sauce pan. Cook over medium heat just until the butter is melted and the sugar is dissolved. Remove pan from heat and stir in almond and vanilla extracts.

Poke holes in the top of your cake and then spoon 1/4 cup of the butter sauce on the cake while it still is warm. Let that absorb well into the cake and repeat twice. Brush any leftover sauce onto the sides of the cake and cool completely. Serve and enjoy.

Kentucky Butter Cake. (Nick Rohlman/The Gazette)

A slice of Kentucky Butter Cake. (Nick Rohlman/The Gazette)

Kentucky Butter Cake. (Nick Rohlman/The Gazette)