Salted Caramel Kentucky Butter Cake

Origin and Region: The Salted Caramel Kentucky Butter Cake is a modern twist on the classic Kentucky Butter Cake, which is a traditional Southern dessert. Kentucky Butter Cake itself has origins in the Southern United States, particularly in Kentucky. This version adds the popular flavor of salted caramel, providing a sweet and salty contrast to the rich buttery cake.

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Introduction: The Salted Caramel Kentucky Butter Cake is a decadent and moist dessert that combines the richness of a buttery cake with the irresistible flavor of salted caramel. It’s a delightful treat that brings a Southern classic to a new level of indulgence, making it a favorite for special occasions or whenever you crave a sweet, comforting slice.

Ingredients:

For the Cake:
3 cups all-purpose flour
3 cups granulated sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup unsalted butter, melted
1 tablespoon vanilla extract
4 large eggs
For the Salted Caramel Glaze:
1/2 cup unsalted butter
1 cup packed brown sugar
1/2 cup heavy cream
1/2 teaspoon sea salt
1 teaspoon vanilla extract
Powdered sugar for dusting (optional)

Optional Toppings:

Whipped cream
Vanilla ice cream
Chopped nuts (such as pecans or walnuts)

Tips:

Ensure all ingredients are at room temperature for even mixing.
Use high-quality sea salt for the salted caramel glaze to enhance the flavor.
Grease and flour the cake pan well to prevent sticking.
Allow the cake to cool slightly before adding the salted caramel glaze.

Instructions:

Preheat the oven to 325°F (163°C). Grease and flour a Bundt cake pan.
In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
In another bowl, combine the buttermilk, melted butter, vanilla extract, and eggs. Mix well.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the salted caramel glaze. In a saucepan, melt the butter, brown sugar, and heavy cream over medium heat. Bring to a boil, stirring constantly. Remove from heat and stir in the sea salt and vanilla extract.
Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
Poke holes in the warm cake using a skewer or fork. Pour the salted caramel glaze over the cake, ensuring it seeps into the holes.
Allow the cake to cool completely before inverting it onto a serving plate.
Dust with powdered sugar if desired and serve slices with optional toppings.