KENTUCKY BUTTERMILK CAKE-GRILLED PEACHES
Kentucky Buttermilk Cake
12 Serves
Moist and buttery cake made from readily available ingredients with a luscious butter sauce. My favorite cake to serve with grilled peaches.
3 cups flour
2 cups sugar
1 tsp salt
1 tsp baking powder
½ tsp baking soda
1 cup buttermilk
1 cup butter
2 tsp. Vanilla
4 eggs
Butter Sauce:
3/4 cup sugar
1/3 cup butter
3 Tbsp. Water
2 tsp. Vanilla
Preheat oven to 325 degrees. Have all ingredients at room temperature, as you should, habitually, with all cake ingredients. Grease and flour a Bundt pan.
Mix together the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, butter, 2 tsp. Vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan
Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still-warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.
To make the Butter Sauce:
In a saucepan, combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 tsp vanilla and the water. Cook over medium heat until fully melted and combined, but do not boil.
Any remaining Butter Sauce leftover from soaking the cake you may serve on individual servings of the cake. By the way, should you have forgotten to soak the cake with the sauce while it was in the pan you may pour on after removing it from the pan. Just poke holes and slowly pour over the sauce. Cake is very forgiving.
Grilled Peaches
To serve with Kentucky Buttermilk Cake, they are mutually complimentary.
Choose fruit with a fragrant aroma and flesh that yields a bit when pressed gently. If a peach has cuts or tan spots, or if it's rock-hard or mushy, don't buy it. Color has more to do with variety than ripeness.
4 peaches
2 tablespoons melted unsalted butter
Optional dusting with sugar and a rum or bourbon drizzle
DIRECTIONS
Heat grill to medium-low.
Halve and pit peaches; brush both sides with butter.
Place peaches on grill; cover grill, and cook until charred and softened, 4 to 5 minutes per side.
Drizzle peaches with sugar and a bit of rum or bourbon. They should be stored that way and the resulting syrup drizzled over them with the Kentucky Buttermilk Cakes is flat out culinary terrorism. I plop the peaches into boiling water for a minute before halving them, taking out their seeds and finally sloughing off their skins with my fingers. The skins loosen after their little hot bath and they are easy to peel with your fingers or helped by a paring knife. Unpeeled is acceptable, even good, but peeling the little boogers takes them up to great.
Kentucky Buttermilk Cake
12 Serves
Moist and buttery cake made from readily available ingredients with a luscious butter sauce. My favorite cake to serve with grilled peaches.
3 cups flour
2 cups sugar
1 tsp salt
1 tsp baking powder
½ tsp baking soda
1 cup buttermilk
1 cup butter
2 tsp. Vanilla
4 eggs
Butter Sauce:
3/4 cup sugar
1/3 cup butter
3 Tbsp. Water
2 tsp. Vanilla
Preheat oven to 325 degrees. Have all ingredients at room temperature, as you should, habitually, with all cake ingredients. Grease and flour a Bundt pan.
Mix together the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, butter, 2 tsp. Vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan
Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still-warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.
To make the Butter Sauce:
In a saucepan, combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 tsp vanilla and the water. Cook over medium heat until fully melted and combined, but do not boil.
Any remaining Butter Sauce leftover from soaking the cake you may serve on individual servings of the cake. By the way, should you have forgotten to soak the cake with the sauce while it was in the pan you may pour on after removing it from the pan. Just poke holes and slowly pour over the sauce. Cake is very forgiving.
Grilled Peaches
To serve with Kentucky Buttermilk Cake, they are mutually complimentary.
Choose fruit with a fragrant aroma and flesh that yields a bit when pressed gently. If a peach has cuts or tan spots, or if it's rock-hard or mushy, don't buy it. Color has more to do with variety than ripeness.
4 peaches
2 tablespoons melted unsalted butter
Optional dusting with sugar and a rum or bourbon drizzle
DIRECTIONS
Heat grill to medium-low.
Halve and pit peaches; brush both sides with butter.
Place peaches on grill; cover grill, and cook until charred and softened, 4 to 5 minutes per side.
Drizzle peaches with sugar and a bit of rum or bourbon. They should be stored that way and the resulting syrup drizzled over them with the Kentucky Buttermilk Cakes is flat out culinary terrorism. I plop the peaches into boiling water for a minute before halving them, taking out their seeds and finally sloughing off their skins with my fingers. The skins loosen after their little hot bath and they are easy to peel with your fingers or helped by a paring knife. Unpeeled is acceptable, even good, but peeling the little boogers takes them up to great.
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