Ingredients:
For the Cake:
3 cups (13 1/2 ounces) all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk or fermented milk
1 cup butter, at room temperature
2 teaspoons vanilla extract
4 large eggs
For the Sauce:
3/4 cup sugar
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla extract
Instructions:
Preheat the oven to 325°F (165°C).
Grease and flour a 10-inch tube pan or a 12-cup Bundt pan well.
In a large bowl, combine the flour, 2 cups sugar, salt, baking powder, baking soda, buttermilk, 1 cup butter, 2 teaspoons vanilla extract, and eggs. Beat on low speed until moistened, then increase the mixer speed to medium and beat for about 3 more minutes.
Evenly spoon the batter into the cake pan that has been prepared.
A toothpick put into the center of the cake should come out clean after 55 to 65 minutes of baking in the preheated oven.
Meanwhile, in a small saucepan over low heat, combine the 3/4 cup sugar, 1/3 cup butter, 3 tablespoons water, and 2 teaspoons vanilla extract. Cook, stirring, until the butter is melted. Do not let the mixture come to a boil.
Place the cake on a wire rack as soon as you remove it from the oven.
. While the cake is still in the pan, pierce it with a fork or skewer. Over the heated cake, drizzle the hot butter sauce.
Before taking the cake out of the pan, let it cool fully.
After the cake cools, turn it out onto a platter.
Serve and enjoy your delicious Salted Caramel Kentucky Butter Cake!