Side Pannel
Kentucky Bourbon Bundt Cake
Kentucky Bourbon Bundt Cake
- Recipe Submitted by maryjosh on 03/27/2019
Ingredients List
- For the cake:
- 3 cups sifted cake flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. fine sea salt
- 1 cup unsalted butter, room temperature
- 1½ cups sugar
- ½ cup firmly packed brown sugar
- 4 eggs, at room temperature
- ¼ cup bourbon
- 1 cup buttermilk, at room temperature
- For the bourbon glaze:
- 6 Tbsp. unsalted butter
- ¾ cup sugar
- ¼ cup bourbon
Directions
Heat oven to 350F. Whisk together the flour, baking powder, baking soda, and salt in a bowl. Set aside. Grease a bundt pan. Set aside.
Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium-high speed until light and fluffy, about 5 minutes. Add in the eggs one at a time, mixing well after each addition.
Whisk together the bourbon and buttermilk in a measuring cup. With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk-bourbon mixture, starting and ending with the flour. After the last flour addition, stop the mixture just before all of the flour has been incorporated and mix by hand with a rubber spatula until just combined.
Pour the batter into the prepared pan and spread it into an even layer with an offset spatula. Bake until the cake is golden and springs back when touched, 40-45 minutes.
While the cake is cooling make the glaze by heating the butter, sugar, and bourbon together on the stove in a small saucepan over low heat until the butter melts and the sugar dissolves. Whisk to combine.
With the cake still warm and in the pan, poke holes all over the top of it with a wooden skewer. Pour ¾ of the glaze over the cake slowly. Reserve the remaining glaze. Allow the cake to cool in the pan for 30 minutes. Flip it out onto a serving plate and brush with the remaining glaze, rewarming the glaze if necessary. Allow to cool completely before cutting and serving.
Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium-high speed until light and fluffy, about 5 minutes. Add in the eggs one at a time, mixing well after each addition.
Whisk together the bourbon and buttermilk in a measuring cup. With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk-bourbon mixture, starting and ending with the flour. After the last flour addition, stop the mixture just before all of the flour has been incorporated and mix by hand with a rubber spatula until just combined.
Pour the batter into the prepared pan and spread it into an even layer with an offset spatula. Bake until the cake is golden and springs back when touched, 40-45 minutes.
While the cake is cooling make the glaze by heating the butter, sugar, and bourbon together on the stove in a small saucepan over low heat until the butter melts and the sugar dissolves. Whisk to combine.
With the cake still warm and in the pan, poke holes all over the top of it with a wooden skewer. Pour ¾ of the glaze over the cake slowly. Reserve the remaining glaze. Allow the cake to cool in the pan for 30 minutes. Flip it out onto a serving plate and brush with the remaining glaze, rewarming the glaze if necessary. Allow to cool completely before cutting and serving.
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