Salted Caramel and Kentucky Butter Cake with Glaze (Print version)

A moist Kentucky butter bundt cake soaked with butter sauce and finished with a glossy salted caramel glaze.

# Ingredients:

For the cake

01 - 3 cups (360 g) all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon fine salt
04 - 1 cup (226 g) unsalted butter, softened
05 - 2 cups (400 g) granulated sugar
06 - 4 large eggs, room temperature
07 - 2 teaspoons vanilla extract
08 - 1 cup (240 ml) buttermilk, room temperature

For the butter soak

09 - 1/2 cup (113 g) unsalted butter
10 - 3/4 cup (150 g) granulated sugar
11 - 1/4 cup (60 ml) water
12 - 1 teaspoon vanilla extract

For the salted caramel glaze

13 - 1 cup (200 g) granulated sugar
14 - 6 tablespoons (85 g) unsalted butter, cubed
15 - 1/2 cup (120 ml) heavy cream, warm
16 - 3/4 teaspoon fine sea salt
17 - Flaky sea salt, for finishing

# Instructions:

01 - Heat the oven to 325°F. Grease and flour a 10- to 12-cup bundt pan very well, making sure the center tube and every ridge are coated.
02 - Whisk the flour, baking powder, and fine salt in a medium bowl until evenly mixed.
03 - Beat the softened butter until smooth. Add the sugar and beat for about 2 minutes, until lighter and fluffy. Beat in the eggs one at a time, then mix in the vanilla.
04 - Add the flour mixture in three additions, alternating with the buttermilk. Mix on low just until combined, then fold once or twice with a spatula.
05 - Spoon the batter into the prepared pan and smooth the top. Bake for 60-65 minutes, until a tester inserted near the center comes out clean.
06 - During the last few minutes of baking, simmer the butter, sugar, water, and vanilla for 1 minute. Poke holes in the hot cake and pour half the sauce over it. Rest 10 minutes, invert, poke the outside, and spoon over the remaining sauce.
07 - Cook the sugar in a medium saucepan over medium heat until amber, swirling as needed. Whisk in the butter carefully, then slowly whisk in warm cream and sea salt until smooth.
08 - Let the cake cool completely. Drizzle with the salted caramel glaze and finish with a small pinch of flaky sea salt before slicing.

# Good to know:

01 - Cool the cake completely before adding caramel glaze.
02 - Best served at room temperature.
03 - Freeze the soaked cake before glazing for best texture.

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