Bourbon Brown Sugar Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">350g dark brown sugar, packed</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">60ml bourbon whiskey</li><li class="ingredients-single-item">240ml buttermilk, room temperature (or 240ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">115g unsalted butter</li><li class="ingredients-single-item">150g dark brown sugar</li><li class="ingredients-single-item">60ml bourbon whiskey</li><li class="ingredients-single-item">60ml heavy cream</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">200g powdered sugar, sifted</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) Bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Sifter</li><li class="equipment-single-item">Cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Thoroughly grease and flour your Bundt pan, ensuring you reach all the nooks and crevices – this is crucial for a clean release. I recommend using a baking spray with flour for best results.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. This pre-mixing ensures even distribution of leavening agents and spices throughout your batter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream together the softened butter and brown sugar on medium-high speed for a full 4-5 minutes until light and fluffy. This extended creaming period is essential – it creates tiny air pockets that help give your cake structure and lightness.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition (about 30 seconds per egg). Scrape down the bowl frequently to ensure even mixing. The mixture may look slightly curdled – that's perfectly normal at this stage.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Beat in the vanilla extract and bourbon until just incorporated. The alcohol will partially bake off, leaving behind a complex, warm flavor that complements the brown sugar beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Beginning and ending with the flour mixture, alternate adding the dry ingredients and buttermilk to the batter in three additions (flour-buttermilk-flour-buttermilk-flour), mixing on low speed just until combined after each addition. This method prevents overworking the gluten in the flour, resulting in a more tender cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer the batter to your prepared Bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter several times to remove any air bubbles that might create holes in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. The cake will pull away slightly from the edges of the pan when done.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan for exactly 15 minutes – no more, no less. This timing is crucial: too short and the cake may fall apart; too long and it might stick to the pan. Then invert onto a cooling rack and let cool completely before glazing.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the bourbon caramel glaze: In a medium saucepan over medium heat, melt the butter. Add the brown sugar and whisk until completely dissolved and the mixture begins to bubble around the edges, about 2-3 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from heat and carefully add the bourbon (it may sizzle and sputter), heavy cream, and salt. Return to low heat and whisk until smooth and slightly thickened, about 1-2 minutes. The alcohol content will mostly cook off, leaving behind the bourbon's distinctive flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove from heat and gradually whisk in the sifted powdered sugar until you reach a pourable but thick consistency. If the glaze becomes too thick, add a splash of warm cream; if too thin, add a bit more powdered sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Place the cooled cake on a wire rack set over a baking sheet (to catch drips). While the glaze is still warm, pour it slowly over the top of the cake, allowing it to drip naturally down the sides. The warm glaze will set as it cools, creating a beautiful, shiny finish.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the glaze to set for at least 30 minutes before slicing. For the most developed flavor, wrap the glazed cake in plastic wrap and let it rest overnight – the bourbon notes will deepen and meld beautifully with the brown sugar.</li></ol>