Kentucky Butter Cake

UPDATE

“A cry for help” might be more accurate! I got my new silicone pan and gave the Kentucky Butter Cake another try. It came out a little better, but definitely not beautifully. I am determined to get this right! So there’s more cake in our future.

ORIGINAL POST

So… I have no picture because when I made this delicious cake Saturday, it didn’t come out of the bundt pan nicely. Some of it didn’t come out of the bundt pan at all! The pan was probably a wedding gift to my parents in 1967, so I’m upgrading to modern materials and I’ll try again when the new pan arrives. BUT! This cake is just too good to wait to share.

The original recipe comes from All Day I Dream About Food. I made it a little more “Kentucky” by replacing the vanilla with bourbon. I’m also completely sold on monkfruit sweetener.

INGREDIENTS

Cake:

• 2 1/2 cups almond flour

• 1/4 cup coconut flour

• 1/4 cup unflavoured whey protein powder

• 1 Tbsp baking powder

• 1/2 tsp salt

• 1 cup butter softened

• 1 cup monkfruit granular sweetener (might be better with just 3/4 cup)

• 5 large eggs (room temperature)

• 1 Tbsp bourbon

• 1/2 cup whipping cream

• 1/2 cup water

Butter Glaze:

• 5 Tbsp butter

• 1/3 cup powdered monkfruit sweetener

• 2 Tbsp water

• 2 tsp bourbon

Garnish

• 1 to 2 tbsp powdered monkfruit sweetener (optional)

INSTRUCTIONS

1. Preheat oven to 325℉. Grease a bundt cake pan VERY well and then dust with a few tablespoons 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 bourbon. 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. 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.
5. Butter Glaze: In a small saucepan over low heat, melt the butter and sweetener together. Whisk until well combined. Whisk in the water and bourbon.
6. 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.
7. Gently loosen the sides with a knife or thin rubber spatula, then flip out onto a serving platter. After the cake has cooled completely, dust with powdered sweetener.
8. Optional: Serve with lightly sweetened whipped cream and fresh berries.