Kentucky Butter Crunch Cake
Seriously one of the best cakes you will ever try delicate crumb with smooth cream cheese flavor and the most fabulous butter pecan glaze
Seriously one of the best cakes you will ever try delicate crumb with smooth cream cheese flavor and the most fabulous butter pecan glaze
- 2 teaspoons vanilla extract
- 1/2 cup chopped pecans
- 1 tablespoon vanilla
- 1 cup (200g) granulated sugar
- confectioners sugar for dusting
- 1 package (8-ounce) challenge cream cheese, (room temperat
- 1 1/4 cups (284g) challenge butter (room temperature)
- 3 cups (600g) granulated sugar
- 6 (10 ounces) eggs (room temperature)
- 3 cups (384g) cake flour
- 1/4 cups (60g) buttermilk room temperature ((can also use whole milk))
- 1/2 cup (113g) challenge butter
- Carbohydrate 3.50685000080161 g
- Cholesterol 0 mg
- Fat 3.27235416943109 g
- Fiber 0.436000017693656 g
- Protein 0.417520833686675 g
- Saturated Fat 0.281383333570815 g
- Serving Size 1 1 Serving (9g)
- Sodium 0.184166666858392 mg
- Sugar 3.07084998310795 g
- Trans Fat 0.15385791679701 g
- Calories 47 calories
Step-by-step
- 2 teaspoons vanilla extract
- 1/2 cup chopped pecans
- 1 tablespoon vanilla
- 1 cup (200g) granulated sugar
- confectioners sugar for dusting
- 1 package (8-ounce) challenge cream cheese, (room temperat
- 1 1/4 cups (284g) challenge butter (room temperature)
- 3 cups (600g) granulated sugar
- 6 (10 ounces) eggs (room temperature)
- 3 cups (384g) cake flour
- 1/4 cups (60g) buttermilk room temperature ((can also use whole milk))
- 1/2 cup (113g) challenge butter
Using cold dairy instead of room-temperature ingredients remains the primary error leading to curdled batters and dense cakes. Equal fat distribution requires butter, eggs, and buttermilk to sit at 21 degrees Celsius for at least one hour before mixing. Emulsification fails when thermal shock forces fat molecules to seize.
Ingredient Substitutions and Structural Consequences
Cake flour contains a lower protein percentage, typically eight to nine percent, yielding a delicate crumb that all-purpose flour cannot replicate without modification. Replacing cake flour requires removing two tablespoons of all-purpose flour per cup and replacing it with cornstarch to lower the gluten network strength. Whole milk functions as a direct one-to-one volume swap for buttermilk, though the missing acid reduces the tenderizing effect on the crumb.
- Overmixing develops gluten strands, resulting in a rubbery texture rather than a tender crumb.
- Opening the oven door during the first twenty minutes introduces cooler air that causes premature center collapse.
