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Easy Kentucky Butter Cake

Kentucky Butter Cake
http://creolecontessa.com/2016/06/kentucky-butter-crunch-cake/

This cake recipe always tastes better the next day as the butter in the cake makes the texture moister when it sits overnight. The texture of this cake recipe is dense almost like a pound cake. The best part about this butter cake recipe apart from its buttery taste is the cream cheese glaze that soaks right into the cake to make it even moister and then topped with some crunchy nuts and toasted coconut that is slightly browned until golden.


Prep Time: 10 minutes Cook Time: 60-65 minutes Total Time: 1 hour 10 minutes
Serving: 10-12

Ingredients:

3 cups flour
2 sticks butter, room temperature
4 ounces cream cheese, room temperature
1 cup buttermilk
1 cup brown sugar
1 cup white sugar
4 eggs, large
1 tablespoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt

For the Crunch Topping:
1 stick butter, room temperature
1 cup cream cheese, room temperature
3 cups confectioners sugar
2 cups toasted coconut
2 cups chopped almonds
1 teaspoon vanilla
milk to thin

Directions:

Preheat oven to 350 degrees.
Grease and Flour bundt pan or spray with nonstick cooking spray.

In a mixer, cream butter, sugar, and cream cheese until light and fluffy.
Add eggs one at a time, beat about 30 seconds between each egg.
Add vanilla.

In a separate bowl mix flour, baking soda, baking powder, and salt.
Add flour in batches to mixer with the butter/sugar ingredients alternating with buttermilk, end with flour.
Beat about 30 seconds on low between each addition.

With a spoon mix mixture to incorporate any remaining flour.

Pour mixture into bundt pan and bake 60-65 minutes at 350 degrees.
Remove from oven, allow to cool about 10 minutes and flip onto cake plate.
Poke holes in cake using a skewer, pour the reserved 1 cup of glaze into cake.

Allow to cool 10 minutes, top with remaining glaze.
Serve with extra glaze after cutting.

To Prepare Glaze:
Mix butter and cream cheese in a mixer until light and fluffy,
Add powdered sugar and vanilla.
Thin with milk or cream about 3 tablespoons or more if needed.
Microwave glaze for about 15 seconds.
Reserve 1 cup of glaze for first topping on cake.
Fold in coconut and almonds into remaining glaze.

To Toast Coconut:
Place coconut into a dry skillet and heat over medium heat, stirring constantly for a few minutes, once coconut starts to brown, remove from heat, continue stirring, remove from pan, place on a plate and allow to cool.

Nutrition:
Per Serving:
Calories 814, Calories from Fat 426, Total Fat 47.3g 73%, Saturated Fat 26.0g 130%, Cholesterol 148mg 49%, Sodium 361mg 15%, Potassium 350mg 10%, Carbohydrates 89.9g 30%, Dietary Fiber 4.0g 16%, Sugars 60.7g, Protein 12.0g, Vitamin A 23%, Vitamin C 2%, Calcium 14%, Iron 26%
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