KENTUCKY BUTTER POKE CAKE RECIPE
Part
pound cake, part poke cake, Betty’s take on the Kentucky Butter Cake features
an irresistible buttermilk cake, a homemade cream cheese glaze poured over top,
and is finished with toasty almonds (and more glaze, of course). Great taste!
Prep
Time : 25 mins
Total
Time : 2 hour 40 mins
Servings : 12
INGREDIENTS
Cake
·
1
box Betty Crocker™ Super Moist™ yellow cake mix
·
1
cup buttermilk
·
4
oz (half of 8-oz package) cream cheese, softened
·
2
eggs
Filling and Topping
·
1
package (8 oz) cream cheese, softened
·
¼
cup butter, softened
·
1
teaspoon vanilla
·
1
½ cups powdered sugar
·
¼
cup milk
·
1
½ cups sliced almonds, toasted
INSTRUCTIONS
1.
Heat
oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2.
In
large bowl, beat Cake ingredients with electric mixer on medium speed 2
minutes, scraping bowl occasionally. Pour in pan.
3. Bake
28 to 33 minutes or until toothpick inserted in center comes out clean. Place
pan on cooling rack.
4.
Immediately,
in medium microwavable bowl, beat 8 oz cream cheese and the butter with
electric mixer on medium-high speed until smooth. Beat in vanilla. On low
speed, beat in powdered sugar until frosting is smooth and creamy. Beat in
milk. Microwave uncovered on High 30 to 50 seconds or until smooth and thin
enough to pour.
5.
With
tines of fork, poke holes almost to bottom of warm cake about every 1/2 inch.
Pour 1 cup of the glaze mixture over warm cake. Let stand 10 minutes. Stir
almonds into remaining mixture, and spread over top of cake. Refrigerate 1 hour
30 minutes or until topping is set before serving. Store covered in
refrigerator.
Expert
Tips
·
Kentucky
Butter Cake is a combination of a pound cake and a poke cake. The crunch comes
from the gooey cream cheese glaze with almonds spread on top.
· To
ensure success of recipe, make the filling/topping as soon as cake comes out of
the oven so filling can soak into the cake.
·
For
more sweetness, to the remaining glaze mixture, add 1/2 cup toasted flaked
coconut along with the almonds.
· To
toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to
7 minutes, stirring frequently until almonds begin to brown, then stirring
constantly until almonds are light brown.
Recipe
from bettycrocker.com
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