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Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 2 hrs 40 mins
Yield: Serves 8 to 10
bourbon and brown-sugar cake with berries
Ingredients
Ingredient Checklist
1 stick unsalted butter, room temperature, plus more for pan
1 3/4 cups unbleached all-purpose flour
1 3/4 teaspoons baking powder
3/4 teaspoon kosher salt
1/3 cup granulated sugar
2/3 cup packed light-brown sugar
2 large eggs, room temperature
4 teaspoons bourbon, such as Maker’s Mark
2/3 cup whole milk, room temperature
1 cup raspberries
1 cup blueberries
Fine sanding sugar, for sprinkling
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.
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.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 2 hrs 40 mins
Yield: Serves 8 to 10
bourbon and brown-sugar cake with berries
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 2 hrs 40 mins
Yield: Serves 8 to 10
Recipe Summary
prep: 20 mins
total: 2 hrs 40 mins
Yield: Serves 8 to 10
prep: 20 mins
total: 2 hrs 40 mins
prep:
20 mins
total:
2 hrs 40 mins
Yield: Serves 8 to 10
Serves 8 to 10
bourbon and brown-sugar cake with berries
bourbon and brown-sugar cake with berries
Ingredients
Ingredients
- 1 stick unsalted butter, room temperature, plus more for pan
- 1 3/4 cups unbleached all-purpose flour
- 1 3/4 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/3 cup granulated sugar
- 2/3 cup packed light-brown sugar
- 2 large eggs, room temperature
- 4 teaspoons bourbon, such as Maker’s Mark
- 2/3 cup whole milk, room temperature
- 1 cup raspberries
- 1 cup blueberries
- Fine sanding sugar, for sprinkling
Directions
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.
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.
Variations
Apricot:
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All Reviews for Bourbon-and-Brown-Sugar Cake with Berries
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Bourbon-and-Brown-Sugar Cake with Berries
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
