My husband and I couldn’t cease consuming this Kentucky butter cake! It’s so good. The cake is dense and moist, with a superbly crisp golden brown crust. The butter sauce, although, is what actually takes it excessive – so be beneficiant with it! Pour some over the nice and cozy cake, let it soak, pour some extra, let it soak… be sure you catch all of the drips as a way to pour much more over the slices if you serve them. It’s like a vanilla-y, buttery, maple syrup. It was a battle for me to not eat all of it with a spoon earlier than utilizing it on the cake.
The one factor I’d change if I make this once more is how I prep the pan, I’ve by no means had nice luck with flouring Bundt pans and I had some stickage this time as effectively, so I’ll persist with my common methodology of utilizing vegetable oil and a pastry brush to coat each nook and cranny. The cake is kind of huge so I believe it will be good for a gathering, nevertheless it has additionally stored properly at room temperature for a few days. I’m retaining the additional butter sauce within the fridge and microwaving for a number of seconds to melt it earlier than pouring it over a slice.
