This Kentucky Brown Butter Cake is a special treat!
Kentucky Brown Butter Cake
Make 1 (10-inch) cake
- 1 cup plus 2 tablespoons unsalted butter, softened and divided
- 2 cups plus 6 tablespoons sugar, divided
- 4 large eggs
- 3 cups all-purpose flour
- 1½ teaspoons kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- 1 cup whole buttermilk
- 4 teaspoons vanilla extract, divided
- 1 tablespoon water
- Sweetened whipped cream and fresh cranberries, to serve
- Preheat oven to 325°. Spray a 10-cup Bundt pan with baking spray with flour.
- In a large bowl, beat 1 cup butter and 2 cups sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating just until combined after each addition.
- In another large bowl, whisk together flour, salt, baking powder, baking soda, nutmeg, cloves, and cardamom. In a small bowl, stir together buttermilk and 3 teaspoons vanilla.
- With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter into prepared pan.
- Bake until a wooden pick inserted near center comes out clean, 60 to minutes. Let cool for 15 minutes; invert onto a serving plate.
- In a small saucepan, melt remaining
- tablespoons butter over medium-low heat. Cook until butter is light brown, about 12 minutes. Add 1 tablespoon water, remaining 6 tablespoons sugar, and remaining 1 teaspoon vanilla; bring to a simmer. Cook, stirring frequently, until sugar is dissolved, about 1 minute. Pour glaze over warm cake. Let cool completely until sugar has crystalized, about 1 hour. Serve with whipped cream and cranberries, if desired.
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