Kentucky Bourbon Butter Cake

In honor of "National Bundt Cake Pan" Day, I made this for my husband.  Do you ever wonder where they get this "national" days?    Does someone wake up on morning and thinks this would be a great day to make a bundt cake, so let's make this a national day for bundt cakes???  Who knows??  Maybe we should have a "I don't feel like getting out bed" national day!!  I digress . . .

I found this recipe on Pinterest (I love that website!!!).  The recipe was from a website www.hummingbirdhigh.com (love that name!!!).  My husband loves his bourbon, so I knew he would love this cake.  It might require a trip to the store for the bourbon.  This is a pretty easy recipe.

You will need a 10 cup bundt pan that has been greased with either butter or sprayed with Pam (or something similar).  I always then dust the pan with flour.

Cake Ingredients:

3 cups cake flour, sifted *
1 tsp baking powder
1/2 t baking soda
1 t salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cup white sugar
1/2 cup brown sugar, packed firmly
4 eggs, at room temperature
1/4 cup bourbon whiskey
1 cup buttermilk, at room temperature **

Glaze Ingredients:

6 T unsalted butter
3/4 cup white sugar
1/4 cup bourbon whiskey

*if you do not have cake flour - you can make your own - for every cup of flour, take out 2 T of flour and replace with 2 T of cornstarch   
** to make your own buttermilk, add 1T lemon juice or vinegar to 1 cup of whole milk, let sit for about 5 to 10 minutes.

Directions:

Preheat oven to 350

In a separate bowl, sift together the cake flour, baking powder, baking soda, and salt.  Whisk together and set aside.

Using a mixer, cream together butter, white sugar and brown sugar for about 5 minutes until light and fluffy.

Add the 4 eggs, one at a time, making sure each egg is thoroughly mixed into the batter before adding another egg.

Whisk together the bourbon and buttermilk in a measuring cup 

Alternating add the flour mixture and buttermilk/bourbon to the batter making sure all is mixed completely.

Pour the batter into the prepared bundt pan.  Use a spatula to smooth out the top. 

Bake for 40 to 45 minutes until the cake is a nice golden color and springs back when touched.

When the cake is removed, make the glaze immediately.

For the glaze, add the butter, sugar and bourbon in a small saucepan.

Heat until the sugar and butter melt while whisking to combine.

Leave the cake in the bundt pan.  With a wooden skewer, poke holes in the base of the cake.  Pour 3/4 of the glaze slowly over the cake (save the remaining portion of the glaze).  Use a rubber spatula to spread the glaze.

Let the cake cool for about 30 minutes, do not take it out of the bundt pan.

After 30 minutes, flip the cake onto a serving plate so that the glazed part is now on the bottom.

Brush the remaining glaze on top of the cake (you might have to reheat it).

Entire Recipe:

Cake Ingredients:

3 cups cake flour, sifted *
1 tsp baking powder
1/2 t baking soda
1 t salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cup white sugar
1/2 cup brown sugar, packed firmly
4 eggs, at room temperature
1/4 cup bourbon whiskey
1 cup buttermilk, at room temperature **

Glaze Ingredients:

6 T unsalted butter
3/4 cup white sugar
1/4 cup bourbon whiskey

*if you do not have cake flour - you can make your own - for every cup of flour, take out 2 T of flour and replace with 2 T of cornstarch   
** to make your own buttermilk, add 1T lemon juice or vinegar to 1 cup of whole milk, let sit for about 5 to 10 minutes.

Directions:

Preheat oven to 350

In a separate bowl, sift together the cake flour, baking powder, baking soda, and salt.  Whisk together and set aside.

Using a mixer, cream together butter, white sugar and brown sugar for about 5 minutes until light and fluffy.

Add the 4 eggs, one at a time, making sure each egg is thoroughly mixed into the batter before adding another egg.

Whisk together the bourbon and buttermilk in a measuring cup 

Alternating add the flour mixture and buttermilk/bourbon to the batter making sure all is mixed completely.

Pour the batter into the prepared bundt pan.  Use a spatula to smooth out the top. 

Bake for 40 to 45 minutes until the cake is a nice golden color and springs back when touched.

When the cake is removed, make the glaze immediately.

For the glaze, add the butter, sugar and bourbon in a small saucepan.

Heat until the sugar and butter melt while whisking to combine.

Leave the cake in the bundt pan.  With a wooden skewer, poke holes in the base of the cake.  Pour 3/4 of the glaze slowly over the cake (save the remaining portion of the glaze).  Use a rubber spatula to spread the glaze.

Let the cake cool for about 30 minutes, do not take it out of the bundt pan.

After 30 minutes, flip the cake onto a serving plate so that the glazed part is now on the bottom.

Brush the remaining glaze on top of the cake (you might have to reheat it).

Comments:

Oh yes, this was good!!  My husband loved it!!  With baking it, the bourbon loses its alcohol content, but leaves the flavor behind.  It is not a strong flavor, but a subtle hint of the bourbon - just right.  This is definitely a keeper recipe!
 

Mini Apple Bundt Cakes

What a perfect fall snack!!  And apples are in full harvest right now.  All sorts of apples - red delicious, granny smith, honey crisp - you name it, you can probably find them at a local orchard, farmer's market and always at the grocery store.

A good friend of mine found this absolutely adorable mini bundt pan at a flea market and knew I would love it!!  So whenever I use this pan, I always save two for him and his partner.

I found this recipe on Kimberly Layton's blog (www.kimberlylayton.com).  As always, I did make a few modifications because my husband doesn't like nuts, and, secondly I didn't have any orange juice.  But, I think the little cakes turned out delicious despite my two omissions.

This is such an easy recipe.  The hardest part is peeling and chopping the apples.  You can "whip" this up in a matter of minutes . . . onto the recipe:

Mini Apple Bundt Cake


Ingredients:

1 1/2 cup all purpose flour
2 apples, peeled, cored and chopped in small pieces (I used granny smith apples)
1 cup white sugar
3/4 cup crushed walnuts (I omitted)
1/2 cup vegetable oil
2 eggs
1 1/2 tsp baking powder
1 tsp cinnamon
1/8 cup orange juice (I didn't have any, so I omitted)
1 1/4 tsp vanilla

Directions:

Preheat the oven to 350

In a small bowl, mix the apples, cinnamon and 1/2 cup of the sugar.  Set aside.

In a separate, larger bowl, add the other half of the sugar, vegetable oil, orange juice (if you have it), vanilla and eggs.  Mix together until blended.  Add flour.

Add the apple mixture and crushed walnuts (if you are using).  Mix again.

I disagree with her on this part - she says not to grease the mini bundt pans. I did grease and flour the pans and still had a problem with a few of them sticking.

Bake for about 25 minutes or until a toothpick comes out clean when poked into one of the bundt pans.

Let the cakes cool in the pan for about 10 to 15 minutes before "flipping" them out.  I did have some trouble getting them  out, so I ran a knife around the edges.

Glaze

Ingredients:

1 cup powdered sugar
1/2 cup brown sugar
1/4 cup unsalted butter
3 T milk
1 tsp vanilla extract

Directions:

In a small sauce pan, mix the brown sugar, milk and butter.  Bring to a boil while stirring constantly to prevent burning.  Boil for about 2 to 3 minutes.

Remove from the burner and add the powdered sugar and vanilla.
Mix with an electric mixer until slightly thick.

Spoon over the bundt cakes.  If using the walnuts, sprinkle extra walnuts on top.

ENTIRE RECIPE:


Mini Apple Bundt Cake

Ingredients:

1 1/2 cup all purpose flour
2 apples, peeled, cored and chopped in small pieces (I used granny smith apples)
1 cup white sugar
3/4 cup crushed walnuts (I omitted)
1/2 cup vegetable oil
2 eggs
1 1/2 tsp baking powder
1 tsp cinnamon
1/8 cup orange juice (I didn't have any, so I omitted)
1 1/4 tsp vanilla

Directions:

Preheat the oven to 350

In a small bowl, mix the apples, cinnamon and 1/2 cup of the sugar.  Set aside.

In a separate, larger bowl, add the other half of the sugar, vegetable oil, orange juice (if you have it), vanilla and eggs.  Mix together until blended.  Add flour and mix.

Add the apple mixture and crushed walnuts (if you are using).  Mix again.

I disagree with her on this part - she says not to grease the mini bundt pans. I did grease and flour the pans and still had a problem with a few of them sticking.

Bake for about 25 minutes or until a toothpick comes out clean when poked into one of the bundt pans.

Let the cakes cool in the pan for about 10 to 15 minutes before "flipping" them out.  I did have some trouble getting them  out, so I ran a knife around the edges.

Glaze

Ingredients:

1 cup powdered sugar
1/2 cup brown sugar
1/4 cup unsalted butter
3 T milk
1 tsp vanilla extract

Directions:

In a small sauce pan, mix the brown sugar, milk and butter.  Bring to a boil while stirring constantly to prevent burning.  Boil for about 2 to 3 minutes.
Remove from the burner and add the powdered sugar and vanilla.
Mix with an electric mixer until slightly thick.
Spoon over the bundt cakes.  If using the walnuts, sprinkle extra walnuts on top.

ENJOY!!!

Comments:

My husband loved it!!!  They were really good.  Perfect for a light snack!  Great with a cup of coffee in the morning.  Raisins would be a great addition also.  This is definitely a keeper recipe!