Nytimes Old Fashioned Donut Bundt Cake

This old-fashioned vanilla butter cake drenched in syrup is the 1963 winner of the Pillsbury Bake-Off Contest.

I have no clue why this delicious butter cake is named for the state of Kentucky, but the recipe has been effectually since at to the lowest degree 1963, when Nell Lewis of Platte City, Missouri entered it into the Pillsbury Bake-Off Contest and won. Information technology's an former-fashioned vanilla buttermilk pound cake drenched in a luscious butter and carbohydrate syrup.

The syrup not only moistens the cake (and I hateful really moistens) merely information technology also creates a crisp coating on the surface, virtually like a glazed donut. Kids honey information technology, grown-ups love it – this simple butter block is difficult to beat. A big give thanks you to my longtime reader, Karen Tannenbaum, for sharing the recipe with me.

What you'll need To Make Kentucky Butter Cake

Before we get to the pace-by-pace instructions, a few words about the method. This butter cake is a "high-ratio" block, which ways that the weight of the sugar equals or exceeds the weight of the flour. Why does this matter? Instead of the more common "creaming" method (where the butter and saccharide are beaten together before the eggs, flour, and liquid are added), high-ratio cakes can be made using the "high-ratio" or "quick-mix" method. This involves mixing all the dry ingredients with the butter and some of the liquid showtime, and so adding the remaining liquid ingredients.

This method is non but faster and easier than the traditional creaming method, only it also yields incredibly tender and fine-textured cakes.

How to make kentucky butter cake

In a medium bowl or liquid measuring loving cup, combine the buttermilk, eggs, and vanilla.

Whisk and set aside. (Note that the mixture will start to look curdled as it sits; that's okay.)

In the bowl of an electric mixer fitted with the paddle zipper or beaters, combine the flour, granulated sugar, baking powder, blistering soda, and table salt. Beat on low speed for 30 seconds to combine.

Add the soft butter and one-half of the buttermilk mixture.

Mix on low speed until moistened merely still a lilliputian crumbly, well-nigh 1 infinitesimal.

With the mixer running on low, gradually add the remaining buttermilk mixture.

Increase the speed to medium and mix for three minutes, stopping once to scrape down the sides and bottom of the bowl with a safe spatula. The batter should look stake and creamy.

Transfer the batter to a Bundt pan sprayed with Bakery's Joy or Pam with Flour.

Bake for 1 hr, or until a cake tester comes out clean. Set the pan on a cooling rack.

How to brand the glaze

While the cake cools, brand the glaze. In a small bucket, combine the butter, granulated saccharide, h2o, and vanilla.

Bring to a boil, then reduce the heat and simmer until the saccharide is dissolved, nigh i minute.

Using a skewer or toothpick, poke about 40 holes in the lesser of the all the same-warm cake, going virtually 3/four of the way down.

Spoon half of the glaze evenly over the lesser of the cake.

If the coat starts to pool on the surface, poke more than holes to help it sink in. Go out the block on the rack to cool for 30 minutes.

Capsize the block onto a serving platter.

Brush the remaining glaze evenly over the summit and sides of the cake, letting it soak in as you become. (Become slowly so that the cake absorbs the glaze.)

Let the cake sit for at least one hr before serving. Right before serving, utilize a fine sieve to dust the height of the cake with confectioners' sugar.

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Kentucky Butter Block

Adapted from Nell Lewis, Pillsbury All-time of the Bake-Off® Cookbook (Clarkson Potter, 1996)

This one-time-fashioned vanilla butter cake drenched in syrup is the 1963 winner of the Pillsbury Bake-Off Contest.

Ingredients

For the Cake

• ane cup buttermilk
• four big eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour, spooned into measuring cup and leveled-off
• 2 cups granulated saccharide
• i teaspoon baking powder
• ½ teaspoon blistering soda
• 1 teaspoon table salt
• ane cup (ii sticks) unsalted butter, softened
• Confectioners' saccharide, for dusting

For the Glaze

• 5 tablespoons unsalted butter
• ¾ cup granulated sugar
• ¼ loving cup water
• 2 teaspoons vanilla excerpt

Instructions

For the Cake

1. Preheat the oven to 325°F and set an oven rack in the center position. Spray a 12-cup Bundt pan with nonstick cooking spray with flour, such equally Baker's Joy or Pam with Flour.
2. In a medium basin, whisk together the buttermilk, eggs, and vanilla. Ready aside. (Note that the mixture will start to look curdled every bit it sits; that's okay.)
3. In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the flour, granulated sugar, baking powder, blistering soda, and salt. Beat out on depression speed for 30 seconds to combine. Add the soft butter and half of the buttermilk mixture and mix on low speed until moistened but all the same a little crumbly, about 1 infinitesimal. With the mixer running on depression, gradually add the remaining buttermilk mixture, so increment the speed to medium and mix for iii minutes, stopping once to scrape downwardly the sides and bottom of the basin with a condom spatula. The batter should look pale and creamy. Scrape down the sides and bottom of the bowl again, making sure the batter is evenly mixed.
4. Transfer the batter to the prepared pan and broil for 1 hour, or until a block tester comes out clean. Prepare the pan on a cooling rack. Using a skewer or toothpick, poke well-nigh 40 holes in the lesser of the still-warm cake, going about ¾ of the way down. Spoon half of the glaze evenly over the lesser of the cake. If the glaze starts to puddle on the surface, poke more holes to assist it sink in. Get out the block on the rack to absurd for 30 minutes.
5. Capsize the cake onto a serving platter. Castor or spoon the remaining coat evenly over the superlative and sides of the block, letting information technology soak in as you lot go. (Go slowly then that the coat gets absorbed.) Let the cake sit for at least 1 hour before serving. Correct earlier serving, utilize a fine sieve to dust the meridian of the block with confectioners' sugar.

For the Glaze

1. In a small-scale bucket, combine the butter, granulated sugar, water, and vanilla. Bring to a boil, so reduce the heat and simmer until the carbohydrate is dissolved, nearly 1 minute.
2. Make-Ahead Instructions: This block keeps well for several days. Once absurd, store in a cake dome (or cover with plastic wrap) at room temperature until ready to serve.
3. Freezer-Friendly Instructions: The cake can be frozen for up to iii months. After information technology is completely cooled, double-wrap information technology securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

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