Bourbon Bundt Cake
June 14th is National Bourbon Day. As a known bourbon enthusiast, I’d be remiss if I didn’t bake up something in celebration! I’ve put bourbon in a lot of desserts, but this recipe from Maker’s Mark is one of my favorite.
A deliciously moist spice cake dripping with rich boozy bourbon toffee sauce, this cake is great for any occasion! My personal favorite pan is Nordic Ware’s Platinum Spiral Bundt pan - the spirals work so well for holding the bourbon toffee sauce! I own both the full sized and mini version of this pan - and I’ve baked this cake in both. The full-sized pan is perfect for a party centerpiece, while the mini cakes are great single-serving desserts. Invest in one of these awesome pans, or find your own favorite shape!
Bourbon Bundt Cake
Yields: 1 large Bundt cake or 12 mini Bundt cakes
Ingredients
Bourbon Bundt Cake:
2 1/4 cup (281 g) flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. pepper
1/4 tsp. cardamom
8 tbsp. butter, room temperature
1/2 cup (100 g) brown sugar
1 cup (200 g) sugar
2 eggs, room temperature
Zest from one orange
1 tsp. vanilla
1 1/4 cup (300 mL) buttermilk
Bourbon Toffee Sauce:
1/2 cup butter
1 cup (200 g) dark brown sugar
1/2 cup of light corn syrup
1 can sweetened condensed milk
1 tbsp. pure vanilla extract
3 tbsp. of Maker’s Mark Bourbon (or bourbon of choice)
Pinch of salt
Instructions
For the Bundt:
Preheat oven to 350. Generously coat the inside of a Bundt or two-mini Bundt pans with non-stick cooking spray.
Sift together dry ingredients in a large bowl. Set aside.
Add butter, sugar and brown sugar to a large nixing bowl. Cream together the ingredients for 5 minutes, until light and fluffy.
With the mixer on medium, add eggs, one at a time, and mix until incorporated. Add orange zest and vanilla.
Alternately add the sifted flour mixture and buttermilk mixer, starting and ending with flour. Scrape down bowl, then mix batter for one minute until smooth.
Pour batter into the greased Bundt pan and place in preheated oven. If using mini Bundt pan, fill just below full.
For full cake: Bake for about 40–50 minutes until a toothpick comes out clean. For mini cakes: Bake 25-35 minutes until a toothpick comes out clean.
Remove pan from oven and let cool about 15–20 minutes.
Invert the Bundt pan upside down onto the serving platter. Cake should release from pan. You have to remove cake from pan while it is still warm. Let the cake cool completely before adding the toffee sauce.
For the toffee:
In a medium saucepan, melt butter over medium heat.
When butter is melted halfway, stir in brown sugar, corn syrup, sweet and condensed milk and bourbon.
Cook and stir until sauce is no longer grainy and has thickened and is a light caramel color.
Remove from heat and stir in vanilla and salt.
Transfer to glass bowl and allow to cool.
Note: You’ll likely have extra bourbon toffee sauce. Store in a sealed container (like a Mason jar) for up to two weeks in the fridge or six months in the freezer. Warm in the microwave before next use
Original recipe from Maker’s Mark here.