Monday, October 02, 2017

Pumpkin Spice Kentucky Butter Cake

Pumpkin Spice Kentucky Butter Cake

I am winding down here on my abilities to blog and ramping up on my school and children duties. This means I will have to cap myself at one recipe a week for at least the rest of this year. Once January comes I can reevaluate, but for now finishing my own college studies and helping one of the children with cyber school in addition to all the other mom duties going on is taking most of time. I'm sure we'll all live through this. 

Pumpkin Spice Kentucky Butter Cake

This recipe is a variation of one already on my blog. I shared JoAn Henry's recipe for Kentucky Butter Cake quite some time ago, but the notion of turning it seasonal hit me recently and this cake is just awesome. Make sure you mix the pie spice into the other dry ingredients first. I've made the mistake of adding it to wet ingredients and it just never distributes well that way. Once you've made this, sit down with a cup of something warm and enjoy!

Pumpkin Spice Kentucky Butter Cake
Makes one cake

1 cup butter - softened

1 cup pumpkin purée
2 eggs
1 teaspoon table salt
1/2 teaspoon baking soda
2 teaspoons vanilla extract
1 cup granulated sugar

1 cup brown sugar - lightly packed
3 cups all-purpose flour
1 teaspoon baking powder

1 1/2 to 2 teaspoons pumpkin pie spice 
3/4 cup buttermilk

Cream 1 cup butter with sugars.  Blend in eggs and purée. Combine flour, baking soda, baking powder, salt and pumpkin pie spice and stir well so everything is distributed well. Combine and vanilla. Add milk and flour mixtures alternately to sugar mixture, ending with dry mixture. Mix well. Turn into greased and floured 10 inch bundt pan. Bake at 325° for 60 to 65 minutes.

Butter sauce:

1 cup granulated sugar

1 teaspoon pumpkin pie spice
1/4 cup water
1/2 cup butter
1 tablespoon vanilla extract 

Mis pie spice and sugar well, Put sugar, water and butter into a small saucepan. Heat until butter melts; add 1 tablespoon vanilla. Poke holes into top of cake with a fork or wooden skewer. Pour sauce slowly over cake while cake is in pan. Cool before removing from pan. 

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