Kentucky Butter Cake

Directions

• Preheat Oven: Preheat oven to 350 degrees. Generously grease and flour or spray a 10-inch Bundt cake pan (12 cups).
• Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
• Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and sugar until light and fluffy, approximately 5 minutes.
• Prepare Buttermilk Mixture: Mix milk and vinegar together in a separate small bowl or measuring cup.
• Combine Wet Ingredients: Add the eggs one at a time to the butter mixture, stirring just until incorporated. Stir in the vanilla. Stir in the buttermilk mixture and dry ingredients in intervals, alternating between the two, stirring just until combined. Scrape down the bowl and beater as needed.
• Bake: Spoon the batter into the prepared Bundt pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Do not remove from the pan.
• Prepare Cake for Glaze: Poke holes in the butter cake using the smaller end of a chopstick or similar-sized instrument, going close but not all the way through to the bottom.
• Make Butter Glaze: In a small saucepan, add sugar, butter, and brandy. Place over medium-low heat and stir frequently until melted. Do not allow it to boil. Remove from heat and stir in the vanilla. Reserve 1/3 cup of the butter glaze.
• Apply Glaze: Slowly and carefully pour the glaze over the poked holes. Allow the cake to cool on a wire cooling rack for 30 minutes from the time it is removed from the oven to the time it is inverted. Once inverted and cooled, gently brush the remaining glaze over the top of the cake.