Kentucky Butter Crunch Cake – A Moist, Tender Pound Cake with a Buttery Pecan Glaze

If you’re craving a cake that’s not only rich and buttery but also comes with a perfect crunch from a decadent pecan glaze, look no further than this Kentucky Butter Crunch Cake. This classic pound cake is made extra special with the addition of cream cheese and buttermilk, creating a dense yet tender crumb that’s irresistibly moist. And as if that wasn’t enough, a luscious butter pecan glaze seeps into the cake, giving every bite a sweet, crunchy topping that you’ll love.

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This is the kind of cake that’s perfect for family gatherings, special occasions, or just because you need a little indulgence in your life. Its simple ingredients and rich flavors make it a timeless dessert that everyone will enjoy.

Fun Fact: The History of Kentucky Butter Cake

Kentucky Butter Cake has been a favorite in Southern kitchens for decades, known for its rich, buttery flavor and simple preparation. The secret to its moist, melt-in-your-mouth texture lies in the butter glaze, which seeps into the cake after baking, ensuring every bite is as moist and flavorful as the last.

Storage and Reheating Tips

Store the cake at room temperature, covered, for up to 3 days. For longer storage, place it in an airtight container and refrigerate for up to 5 days. If you want to freeze it, wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. To enjoy it warm, microwave slices for 10-15 seconds before serving.

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Cooking Tips

For an even richer glaze, try adding a splash of bourbon to the butter pecan glaze. You can also toast the pecans before adding them to the glaze for extra crunch and depth of flavor. If you’re feeling adventurous, try serving the cake with a scoop of vanilla ice cream or a dollop of whipped cream on the side for an indulgent dessert experience.

Nutritional Information (Per Serving, Based on 12 Servings):

• Calories: 510 kcal
• Fat: 28g
• Carbohydrates: 60g
• Protein: 6g
• Sugar: 46g
• Sodium: 290mg
• Fiber: 1g

This Kentucky Butter Crunch Cake is pure Southern decadence, perfect for satisfying any sweet craving. The buttery glaze and crunchy pecans add the perfect finishing touch to this already delicious cake.

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Kentucky Butter Crunch Cake Recipe

Ingredients:

For the Pound Cake:

• 8 ounces (1 package) cream cheese, room temperature
• 1 ¼ cups (284 g) butter, room temperature
• 3 cups (600 g) granulated sugar
• 6 large eggs (10 ounces), room temperature
• 2 teaspoons vanilla extract
• 3 cups (384 g) cake flour
• ¼ cup (60 g) buttermilk or whole milk, room temperature

For the Butter Pecan Glaze:

• ½ cup (1 stick / 113 g) butter
• 1 cup (200 g) granulated sugar
• 1 tablespoon vanilla extract
• ½ cup chopped pecans

Instructions:

1. Make the Pound Cake:
   Preheat your oven to 325°F (163°C). Prepare a large bundt pan by greasing it with butter and flour or spraying with non-stick spray. (Make sure your bundt pan is deep enough, at least 3 inches, to prevent overflow.)
2. In a stand mixer fitted with the paddle attachment, cream together the room-temperature cream cheese and butter until smooth and fluffy, about 3 minutes. Gradually add the granulated sugar and beat until the mixture is light and fluffy.
3. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and mix until combined.
4. With the mixer on low, add the cake flour in one go and mix until just combined. Be careful not to overmix. Add the buttermilk and mix on low until incorporated.
5. Pour the batter into the prepared bundt pan, ensuring it's evenly distributed. Bake for 1 hour to 1 hour and 20 minutes, checking for doneness at the 1-hour mark. The cake is done when a toothpick inserted into the center comes out with a few crumbs but no wet batter. The crust should be dark golden brown around the edges and lighter in the center.
6. Let the cake cool slightly in the pan on a cooling rack while you prepare the glaze.
7. Make the Butter Pecan Glaze:
   In a medium saucepan over medium heat, combine the butter, sugar, and vanilla. Stir constantly with a rubber spatula until the butter and sugar have melted together into a smooth, golden glaze. Remove from heat.
8. Assemble the Cake:
   While the cake is still warm and in the pan, use a fork to poke holes all over the exposed surface. Break up the bottom crust slightly to allow the glaze to seep into the cake.
9. Pour half of the butter pecan glaze over the broken cake, letting it soak in as the cake cools to room temperature (but not cold).
10. After about 30 minutes, carefully flip the cake onto a serving platter.
11. Reheat the remaining butter glaze and stir in the chopped pecans. Pour the warm pecan glaze over the top of the cake.
12. Serve the cake slightly warm and enjoy!

Optional Variations

For a boozy twist, add a splash of bourbon or rum to the glaze for an extra depth of flavor. You can also switch up the nuts by using walnuts or almonds in place of pecans. To make the cake even more indulgent, serve it with a side of whipped cream or a drizzle of caramel sauce.