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.

Martha Stewart Living, June 2017


Read the full recipe after the video.

Recipe Summary

20 mins
2 hrs 40 mins
Serves 8 to 10


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line with parchment; butter parchment. Whisk together flour, baking powder and salt.

  • Beat butter with granulated and brown sugars on medium-high speed until light and creamy. Add eggs, one at a time, beating to combine after each addition. Beat in bourbon. Add flour mixture in three batches, alternatingwith milk and beginning and ending with flour; beat until combined. Transfer batter to prepared pan. Sprinkle top with berries, pressing some down into batter. Sprinkle generously with sanding sugar. Bake until edges begin to pull away from pan and top springs back when lightly touched, 50 minutes to 1 hour.

  • Let cool in pan 20 minutes. Turn out onto a wire rack carefully (cake is quite fragile when warm); remove parchment. Turn cake top-side up; let cool completely, about 1 hour.

Cook's Notes

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.