WKYT - Chef Walter - Recipes

Buttermilk Pound Cake Monday, March 14, 2011


3 cups flour
½ tsp baking powder
½ tsp salt
2 sticks butter, room temperature
2 cups sugar
4 eggs, room temperature
1 tsp vanilla
1 cup buttermilk


Preheat oven to 325 deg. Mix flour, baking powder and salt and set aside. With mixer, cream butter until it is soft. Add the sugar slowly and continue to beat on low about 5 minutes. Continue to cream this mixture until sugar is fully dissolved. This may take another 5 or 6 minutes. Lightly beat eggs with the vanilla and add it to the creamed mixture in 4 or 5 batches beating well after each addition. Alternately add the flour mixture with the buttermilk starting and ending with flour. Transfer the batter into a large bundt pan which has been sprayed with baking spray and smooth the top. Place the pan on an insulated (double wall) baking sheet or two baking sheets placed on top of each other and bake in the preheated oven about 1 to 1 ¼ hours. Test for doneness. All cake to cook in pan placed on a rack about 15 minutes and turn out onto cooling rack and allow to cool completely. This cake is great with ice cream and caramel sauce or fresh fruit in a light yogurt sauce.


Caramel Sauce
1 1/2 cups sugar
1/3 cup water
1 1/4 to 1 1/2 cup heavy cream
1/2 vanilla bean or 1/2 tsp pure vanilla extract
Mix the water and sugar in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully at the end, as it will go from caramel to brunt very quickly. Stand back to avoid splattering, and gradually add the cream anc seeds scraped from the vanill bean (or vanilla extract). Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. Serve warm, or add another 1/4 cup heavy cream and serve at room temperature.


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