Kentucky Butter Cake
The recipe Kentucky Butter Cake could satisfy your Southern craving in approximately 45 minutes. This recipe serves 16 and costs $1.13 per serving. This hor d'oeuvre has 300 calories, 8g of protein, and 29g of fat per serving. This recipe from All Day I Dream About Food has 10435 fans. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Head to the store and pick up water, eggs, soy protein powder, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 18%. This score is rather bad. Users who liked this recipe also liked Kentucky Butter Cake, Kentucky Butter Cake, and Kentucky Butter Cake.
Servings: 16
Ingredients:
2 1/2 cups almond flour
1 tbsp baking powder
1 cup butter, softened
5 tbsp butter
1/4 cup coconut flour
1 to 2 tbsp Confectioner's Swerve
5 large eggs, room temperature.
1/2 tsp salt
1/3 cup Swerve Granular
1 cup Swerve Granular
1 tsp vanilla extract
2 tsp vanilla extract
1/2 cup water
2 tbsp water
1/4 cup unflavoured whey protein powder
1/2 cup whipping cream
Equipment:
kugelhopf pan
oven
whisk
bowl
baking pan
sauce pan
skewers
frying pan
spatula
knife
Cooking instruction summary:
Preheat oven to 325F. Grease a bundt cake pan VERY well and then dust with a few tbsp of almond flour. In a medium bowl, whisk together the almond flour, coconut flour, whey protein, baking powder, and salt. In a large bowl, beat the butter and the sweetener together until light and creamy. Beat in the eggs and vanilla extract. Beat in the almond flour mixture and then beat in the whipping cream and water until well combined. Transfer the batter to the prepared baking pan and smooth the top. Bake 50 to 60 minutes, until golden brown and the cake is firm to the touch. A tester inserted in the center should come out clean. In a small saucepan over low heat, melt the butter and sweetener together. Whisk until well combined. Whisk in the water and vanilla extract. While the cake is still warm and in the pan, poke holes all over with a skewer. Pour the glaze over and let cool completely in the pan. Gently loosen the sides with a knife or thin rubber spatula, then flip out onto a serving platter. Dust with powdered sweetener. Serve with lightly sweetened whipped cream and fresh berries.
Step by step:
1. Preheat oven to 325F. Grease a bundt cake pan VERY well and then dust with a few tbsp of almond flour.
2. In a medium bowl, whisk together the almond flour, coconut flour, whey protein, baking powder, and salt.
3. In a large bowl, beat the butter and the sweetener together until light and creamy. Beat in the eggs and vanilla extract. Beat in the almond flour mixture and then beat in the whipping cream and water until well combined.
4. Transfer the batter to the prepared baking pan and smooth the top.
5. Bake 50 to 60 minutes, until golden brown and the cake is firm to the touch. A tester inserted in the center should come out clean.
6. In a small saucepan over low heat, melt the butter and sweetener together.
7. Whisk until well combined.
8. Whisk in the water and vanilla extract.
9. While the cake is still warm and in the pan, poke holes all over with a skewer.
10. Pour the glaze over and let cool completely in the pan.
11. Gently loosen the sides with a knife or thin rubber spatula, then flip out onto a serving platter. Dust with powdered sweetener.
12. Serve with lightly sweetened whipped cream and fresh berries.
Nutrition Information:
covered percent of daily need
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