Wyoming didn’t really feel like home until I was reunited with my stand mixer. Since we only seem to move in the summer, it’s convenient that I’m {insert air quotes} *forced* to try my hand at high- and higher-altitude baking for Joe’s July  birthday. First it was this coconut wonder at 4500 feet and, now, this beauty at 7200:

Luckily Joe and I were able to be together for his birthday weekend thanks to a camp taking place at his new school. Hurray for small summer victories!

Speaking of victories…

…this cake was everything.

And it couldn’t have been easier. You start by dumping every single ingredient in one bowl at the same time. Everyone in the pool!

Then you mix…

…and ta-daah! All you have to do after it bakes is drench it in a decadent butter sauce that will make you forget your first name. Extra glaze! {Next time I’m totally replacing the water in the glaze with bourbon. Who’s with me? It’ll just make it even more Kentucky.}

It looks a little bare when you remove the cake from the pan, but that’s nothing a little sugar dust won’t fix. Ready…aim…

*sprinkle, sprinkle, sprinkle* Make it rain!

And you’re left with this perfection. See that butter glaze that’s seeped into the cake’s core? Gah!

It wouldn’t be a birthday if these Bavarian Inn friends didn’t make an appearance. (They get around: Exhibit A, Exhibit B, Exhibit C…)

Make a wish, my love. So happy to have another year and new adventures with you.

Kentucky Butter Cake

Source: Cookies & Cups

Cake

1 cup butter, cubed and brought to room temperature
2 cups granulated sugar
4 eggs
1 tablespoon vanilla
3 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk

Butter Glaze

⅓ cup butter
¾ cup granulated sugar
2 tablespoons water (or bourbon…just sayin’)
2 teaspoons vanilla

Instructions

Preheat the oven to 325°F

Grease a 10″ bundt pan with butter or shortening very liberally. Dust the pan with flour and set aside.

Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.

Pour the batter into the prepared pan and bake for 65-­75 minutes until a toothpick entered into the center comes out clean.

When the cake is done, make the glaze. Combine all ingredients into a small saucepan over medium­-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.

Poke holes all over the warm cake using a knife (or a chopstick) and pour the glaze evenly on the cake while still in the pan.

Allow the cake to cool completely in the pan and then invert the cake onto a serving plate. Make this cake a day in advance–it’s more m-word and flavorful when it rests overnight.

High-Altitude Adjustments for 7200 feet

Cut the amount of leavening in half (1/2 tsp. baking powder, 1/4 tsp. baking soda); bake at 350° for 50 minutes