Kentucky Bourbon-Brown Butter Cake

Looking for a dessert that is sure to impress?  This one will stand the test of time again and again.  Just be sure to use a high-quality bourbon for the glaze.  The flavor will shine through.

Cake Ingredients

2 sticks butter

e cups all-purpose flour

1 tsp baking powder

3/4 tsp baking soda

1 tsp kosher salt

4 large eggs

1 1/2 cups sugar

1 cup buttermilk

1 tsp vanilla extract

Glaze

6 Tbsp butter

1/3 cup Kentucky bourbon whiskey

3/4 cup sugar

Preheat your oven to 350 degrees.  Spray a Bundt pan with cooking spray and then dust with flour.  Tap out excess.  

Cake

Melt butter in a saucepan over medium-high heat.  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 the bottom, 2 - 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 - 55 minutes.  Let cool on a wire rack for 15 minutes.  

Glaze

Melt butter in a saucepan over medium-high heat.  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 the bottom, 2 - 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 the cake (still in pan) to bottom with a wooden skewer at 1' 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 for up to 3 days.