Kentucky Bourbon Butter Cake
Prep Time: 10 Minutes
Cook Time: 50 Minutes
Total Time: 60 Minutes
Serves 8
Perforated baking Sheet
Forteez Spiral bon Mold
French Pantry Sel Gris Salt
boncook.com
Ingredients
Ingredients
- 3/4 cup buttermilk (see tip below)
- 1/4 cup bourbon
- 4 eggs
- 2 tsp pure vanilla extract
- 3 cups flour
- 2 cups sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, at room temp
Glaze:
- 6 tbsp unsalted butter
- 3/4 cup sugar
- 1/4 cup bourbon
- 1 1/2 tbsp water
- Pinch FRENCH PANTRY Sel Gris Salt
Instructions
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Preheat oven to 350°F degrees. Set mold of choice on Perforated Baking Sheet and set aside. You will want either 1 large capacity mold or 2 smaller capacity molds to hold this cake batter. Can also be made in individual shapes, always adjust your time (less time for a smaller size cake/cupcake), and always remember only to fill each mold shape 2/3 full.
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In a mixing bowl, whisk together the liquid ingredients until combined.
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In another mixing bowl, using your stand mixer or hand mixer, gently mix all dry ingredients on low speed. Add the butter and half of the buttermilk mixture and mix on low until combined.
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Slowly add the remaining buttermilk mixture until combined and then turn the mixer up to medium and beat until smooth for approx. 1-2 minutes. Scrape the bowl down at least once in those 2 minutes. Careful not to overmix as it will create too much volume in your cake.
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Pour or scoop batter into the mold or tray of choice. Bake for 45-50 minutes for a large capacity mold (Spiral bon or Sunflower Mold) or 25-30 minutes for individual cakes or smaller molds. Be sure to use the toothpick test to ensure the cake is cooked.
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While the cake is baking, prepare the glaze.
To make the glaze:
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Melt butter in saucepan over medium heat. Once melted completely, add sugar remaining glaze ingredients, and whisk to combine. While you continue whisking, bring to a gentle boil. Reduce heat to simmer and whisk until sugar is dissolved.
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Once cake is finished baking, remove from the oven and using a toothpick gently poke many holes in the warm cake. Be careful to only poke down about halfway through the cake.
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Immediately pour half of the glaze over the cake and allow the glaze to soak into the cake. You can also use the silicone pastry brush to brush the glaze on the cake to evenly spread or to cover smaller cakes. Reserve the remaining glaze to pour or brush on the cake when you unmold it.
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Let the cake cool in the mold or tray for approx. 20-30 minutes and unmold. This cake should be unmolded warm and is best to not cool completely in the mold.
bonTIP: If you don’t have buttermilk on hand, you can easily make it by adding 1 teaspoon of white vinegar or lemon juice to any type of milk
Enjoy from our bon COOK kitchen to yours!
Recipe courtesy of: Teresa Fewel, bon COOK Independent Consultant
