Recipes Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes Kentucky Bourbon-Brown Butter Cake 5.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 1 hr 55 mins Yield: 10 to 12 Serves Use a high-quality bourbon -- we like Bulleit -- for the glaze; the flavor will shine through. Ingredients Cake 2 sticks unsalted butter, plus more, softened, for brushing 3 cups unbleached all-purpose flour, plus more for dusting 1 teaspoon baking powder ¾ teaspoon baking soda 1 teaspoon kosher salt 4 large eggs, room temperature 1 ½ cups sugar 1 cup buttermilk, room temperature 1 teaspoon pure vanilla extract Glaze 6 tablespoons unsalted butter ⅓ cup Kentucky bourbon whiskey ¾ cup sugar Directions Cake: 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 bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to 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 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 center comes out clean, 50 to 55 minutes. Let cool on a wire rack 15 minutes. Glaze: Melt butter in a saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat; carefully add bourbon (mixture will bubble vigorously). When bubbles subside, stir in sugar to combine. Cook over medium-low, stirring occasionally, just until mixture is smooth and runs from a spoon in a thin, translucent stream (sugar will not dissolve completely; do not let mixture boil). 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. Cake can be stored in an airtight container up to 3 days. Stephen Kent Johnson Rate it Print