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

INGREDIENTS:

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
SAUCE
3/4 glass of sugar
1/3 glass of butter
3 tablespoons of water
2 teaspoons of vanilla

INSTRUCTIONS:

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.

ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPES.

THANK YOU SO MUCH