Butterama Cake

A version of the Kentucky Butter Cake

Butterama Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cake Batter:

  • 1

    cup softened butter

  • 2

    cups white granulated sugar

  • 4

    whole eggs

  • 1

    tsp salt

  • tsp baking powder

  • ½

    tsp baking soda

  • 2

    tsp vanilla extranct

  • 3

    cups packed all-purpose flour

  • 1

    cup bettermilk

  • Butter Sauce:

  • 1

    cup white granulated sugar

  • ¼

    cup water

  • ½

    cup butter

  • 1

    Tablespoon vanilla

  • Brown Butter Icing:

  • ¼

    cup butter

  • 2

    cups powdered sugar, packed down

  • 1

    tsp vanilla

  • 2

    Tablespoons heavy/whipping cream

  • ½

    cup chopped pecans or walnuts

Directions

Cake batter: Pre-heat oven to 3325 degrees. Spray 9 X 13 inch pan with Pam or butter it generously on the inside. Beat butter for a minute or two, sprinkle in white sugar, beating as you add, mix unitl mixture is light and fluffy. Add eggs, one at a time, beating after each addition. Add salt, baking powder, baking soda, and vanilla. Mix thoroughly. Add 1 cup flour and beat it in. Mix in half the buttermilk, mix thoroughly, add second cup of flour, mix well and then add in rest of buttermilk and mix thoroughly. Add in remaining cup of flor and beat until the batter is smooth. Pour batter in the prepared pan and bake 50 minutes. Butter Sauce: Put cup of sugar and 1.4 cup water and butter in medium size saucepan. Heat on MEDIUM heat until butter is melted, DO NOT ALLOW TO BOIL. Turn off heat and add the tablespoon of vanilla. Use a fork or food pick or thin wooden skewer and poke holes all over the top of the cake, make holes go all the way to the bottom of the pan. (45 holes is good number) Pour warm butter sauce over top of cake and spread a evenly as possible. Let cake cool for at least 10 minutes and then refrigerate the cake. After a minimum of 10 minutes, start the Brown Butter Icing. Icing: Put the butter into a medium size saucepan (not colored brown or black as you can't tell when the butter is browned) Cook over MEDIUM-HIGH heat. The butter will melt then brown. Continue to heat it until it has browned. When it is a nice caramel color. (about 5 minutes) remove from heat and stir in the pwdered sugar. Stir in vanilla and then drizzle in the cream, stirring as yoj go until the frosting is the smooth and spreadable. Can add more sugar or cream until the consistancy is right. Frost the cake with the icing and sprinkle nuts on top. Return cake to refrigerator until ready to serve it. It is best served cold.


Nutrition

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