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Bourbon-and-Brown-Sugar Cake with Berries

Recipe photo courtesy of Kate Mathis

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.

Source: Martha Stewart Living, June 2017
Total Time Prep Yield

Ingredients

Directions

Variations

Apricot: 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.

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.

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6
  • ALR6568916DW
    8 JUN, 2018
    Absolutely delicious! I have made the this cake with raspberries and blueberries (and Early Times bourbon) several times and it is well received every time! It has just the right amount of sweetness and the berries compliment the cake perfectly. It's one of my all time favorite desserts( non-chocolate :) !
    Reply
  • MS11457611
    15 JUL, 2017
    Tried the Peach or Nectarine variation. The pan is TOO SMALL for this if the peaches/nectarines are only sliced. They need to be diced too and probably a bigger pan is needed too. I sliced the peaches and had to move the cake to a 11" round pan for baking. 9" is just too small for this fruit.
    Reply
    • MS10541602
      22 JUL, 2017
      I made this last night (peaches and blackberries) and had a hunch it might be too much for a 9x2 cake pan so instead used a 9x3 springform and it came out perfect -- and I didn't have to wrestle it out of the pan.
  • topofthelinepr
    5 JUL, 2017
    I made this yesterday, even though the cake tastes great. All the berries sank to the bottom during baking. I didn't have the nice presentation I was hoping for.
    Reply
    • MS10169710
      21 JUL, 2017
      Make sure the berries are dry and then toss them lightly in flour or cornstarch. You want a light dusting. That should help keep them in the right place.
  • alaeny
    30 JUN, 2017
    It Looks awesome!!
    Reply

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