Fried Kentucky butterscotch cake dipped in a sweet bourbon butter sauce. As if that weren’t enough, the moist and delicious cake is covered in a layer of salted caramel and topped with candied pecans. This cake recipe is a sourdough spin on a Southern classic! Your friends and family will be asking for the recipe!
This cake was inspired by a 1993 recipe published in The Baltimore Sun. I added a fun twist to a traditional buttercream cake by adding salted caramel frosting and bourbon butter sauce. The finished product is decorated with candied pecans. I made this for my husband’s birthday and he absolutely loved it!
*ingredients:
°3 cups/13 1/2 ounces flour (all purpose)
°2 cups sugar (granulated)
°1 teaspoon of salt
°1 teaspoon baking powder
°1/2 teaspoon baking soda
°1 cup curd or fermented milk
°1 cup butter (room temperature)
°2 teaspoons vanilla
°4 large eggs
+sauce
°3/4 cup sugar
°1/3 cup butter
°3 tablespoons of water
°2 teaspoons vanilla
*How to make:
Preheat the oven to 325 degrees Fahrenheit.
Generously greased and floured in a 12C skillet or 10 inch tube pan.
In a large bowl, combine flour, 2 cups sugar, salt, baking powder and club soda, milk, 1 cup butter, 2 teaspoons vanilla and eggs. beat on low speed until moistened. Increase mixer speed to medium and beat for 3 more minutes. Put the mixture in the cake pan and spread it evenly.
Bake the cake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
Meanwhile, in a small saucepan over medium heat, combine 3/4 cup sugar, 1/3 cup butter, 3 tablespoons water and 2 teaspoons vanilla; Cook, stirring, until the butter melts. Do not bring the mixture to a boil.
Remove cake to wire rack and pierce with fork or skewer while still in pan. Pour the hot butter sauce over the hot cake.
Enjoy !
