Brown Butter Bourbon Cake
This is a very delicious cake with the taste of brown butter, its luscious and super amazing. To start, put the butter in a small pan and allow it to melt down overheat. As you wait whisk together your dry ingredients. Put all-purpose flour in a bowl and add baking powder, kosher salt, and baking powder to the flour. Whisk using a wire whisk and keep an eye on your butter as it melts. Then whisk wet ingredients in sugar. Put the granulated sugar into a bowl. To the sugar add eggs, pure vanilla extract.
Check the butter if it is bubbling vigorously and curdy and still looks white let it keep boiling. Continue whisking your wet ingredients, the last ingredient to add to the wet ingredients is a cup of buttermilk and whisk it. If there is foam on top of the boiling butter and brown around the edges and if you toast your pan and the bottom of the pan is covered with brown bits it is brown butter. Take the butter out of the heat and transfer it to the bowl and let it cool. Use a spatula to scrape the brown butter out.
Let it cool for about 10 minutes before mixing it to your egg mixture to prevent out from cooking your eggs. Now add the butter t the egg mixture and whisk. Whisk the wet ingredient to the dry ingredients. Do not leave the brown particles from the butter they add ingredients. Whisk the mixture together and whisk out the lumps. Pour the batter into a buttered and floured Bundt pan. Bake it in a 350 degrees oven for about 50 to 55 minutes until the cake tester inserted into the center comes out clean.
Get warm butter in a saucepan and add bourbon. Be careful because it could bubble up. Add sugar to it and then turn the heat back on and cook it until the mixture is a thin glaze and it is translucent and it can run from the spoon in a stream don’t let it come to boil. Cook it over medium heat. Meanwhile, get your cake off the oven and let it cool for about 15 minutes.
Glaze your cake while it is warm. The sugar is not meant to dissolve completely. Once it is done turn it off. Using a skewer poke hole in the cake through the bottom to allow the glaze to go inside of the cake and flavor the whole cake. Pout the glaze back into the measuring cup. Pour evenly over the top of the cake.
Let it sit for 10 minutes until all the glaze is completely is absorbed. After it is absorbed, turn the cake out onto a baking sheet lined with parchment paper. Let it cool completely before you serve and eat it or taste it.
Instructions;
- 2 sticks unsalted butter, plus more, softened, for brushing
- 3 cups unbleached all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 4 large eggs, room temperature
- 1 1/2 cups sugar
- 1 cup buttermilk, room temperature
- 1 teaspoon pure vanilla extract
Glaze;
- 6 tablespoons unsalted butter
- 1/3 cup Kentucky bourbon whiskey
- 3/4 cup sugar
Instructions;
- Preheat oven to 350 degrees. Brush a standard Bundt pan with butter, then dust with flour, tapping out excess.
- Melt butter in a saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy.
- Continue cooking, stirring occasionally and scraping the bottom of the pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to the bottom, 2 to 7 minutes.
- Remove from heat; transfer to a heatproof bowl and let cool 10 minutes. Whisk together flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, whisk together eggs, sugar, buttermilk, and vanilla. Whisk brown butter into the egg mixture, then stir in flour mixture just to combine (do not overmix).
- Pour batter into prepared pan; smooth top with a spatula. Bake until golden brown and a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let cool on a wire rack 15 minutes.
- Melt butter in a saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy.
- Continue cooking, stirring occasionally and scraping the bottom of the pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to the bottom, 2 to 7 minutes.
- Remove from heat; carefully add bourbon and let the mixture bubble. When bubbles subside, stir in sugar to combine and cook over medium-low, stirring occasionally, just until mixture is smooth and runs from a spoon in a thin, translucent stream
- Pierce holes in cake (still in pan) to bottom with a wooden skewer at 1-inch intervals.
- Slowly drizzle glaze evenly over cake; let stand until glaze is fully absorbed, about 15 minutes. Invert onto a cake plate. Let cool completely before slicing and serving.
- The cake can be stored in an airtight container for up to 3 days.