Salted Caramel Kentucky Butter Cake

A delicious kentucky caramel brownie topped with a delicious bourbon sauce. As if that wasn’t enough, it’s a beautiful and delicious cake, topped with salted caramel and fruit. This brownie recipe is a twist on an old Southern recipe! Your friends will ask for your recipe

Cake made from a 1993 recipe published by The Baltimore Sun. I added a fun twist to classic caramel by making salted caramel sauce with bourbon buttermilk. The finished product is filled with candied pecans. This was a treat I made for my husband’s birthday and it was amazing

cup 3/13 1/2 ounce flour (all-purpose)
2 cups sugar (granulated)
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking powder
1 cup buttermilk or skim milk
1 glass of butter (at room temperature)
2 teaspoons of vanilla
4 large eggs
3/4 glass of sugar
1/3 glass of butter
3 tablespoons of water
2 teaspoons of vanilla

Preheat oven to 325°F.

general greased and floured 12-c Bundt pan or 10-inch skillet.

In a large bowl, combine flour, 2 cups sugar, salt, baking powder and soda, buttermilk, 1 cup butter, 2 teaspoons vanilla, and eggs; beat on low speed until smooth. Increase the mixer speed to medium and beat for 3 minutes..

Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted into the center comes out tender.

Meanwhile, in a small saucepan over low heat, combine 3/4 cup sugar, 1/3 cup sugar, 3 tablespoons butter, and 2 tablespoons vanilla; cook, stirring, until the butter melts. Do not boil the mixture.

Remove the cake from the grill and use a spatula to remove it while it is still in the pan. Pour the hot butter sauce over the hot delicious cake.


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