Bourbon-and-Brown-Sugar Cake with Berries
The fruit on top of this cake is finished with a generous sprinkle of coarse sugar -- so when it's baked, it's like a big, crunchy muffin top.
Recipe Summary test
Allow plenty of time to cream together the sugar and butter until they are truly light and fluffy. And don't overmix when adding the flour. Follow these tips and you'll be rewarded with an incredibly tender texture.
Replace bourbon with kirsch. In place of berries, use 12 ounces apricots (4 large or 6 small), sliced 1/2 inch thick (2 cups); toss with 2 tablespoons granulated sugar.
Peach or Nectarine: Replace bourbon with dark rum. In place of berries, use 12 ounces peaches or nectarines (about 3), sliced 1/2 inch thick (2 cups).
Plum: Replace bourbon with 1 1/2 teaspoons pure vanilla extract. In place of berries, use 12 ounces Italian prune plums (3 to 4), sliced 1/2 inch thick (1 1/2 cups); toss with 1 tablespoon granulated sugar.
Cherry: In place of berries, use 1 pound sour cherries, pitted (2 cups); toss with 2 tablespoons granulated sugar.