Whiskey Bundt Cake
Why I Love This Recipe
Ingredients You'll Need
BROWN SUGAR BUNDT CAKE
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup butter, softened
1 cup brown sugar
1 cup granulated white sugar
½ cup sour cream
3 eggs
1 teaspoon vanilla
WHISKEY SYRUP
½ cup brown sugar½ vanilla bean, scraped
The juice of 1 orange
½ teaspoon ground cinnamon
½ to 1 cup whiskey
Directions
WHISKEY CAKE:
*Preheat oven to 325 degrees. Use a bundt pan (or cake pan if you don't have a bundt pan) and spray with nonstick spray, and lightly coat with flour
*Whisk together flour, baking soda and salt
*Sift and set aside
*In a mixer with a paddle attachment, cream butter to the consistency of mayonnaise
*Add sugars and paddle on medium for 2 minutes until fluffy
*Add sour cream and beat until just combined, add eggs, one at a time, scraping sides of bowl between each addition, and add vanilla extract
*Beat until just combined
*Add sifted flour mixture, and mix until just combined
*Pour batter into prepared bundt pan and distribute evenly
*Bake at 325 degrees for 12 minutes, rotate, and bake another 12 minutes or until golden brown and a toothpick comes out clean
WHISKEY SYRUP:
*Heat brown sugar, vanilla, orange juice, cinnamon and vanilla bean in a sauce pan on medium until sugar is dissolved
*Add whiskey and set aside
ASSEMBLY:
*When cake is set, remove from oven and place upside down on a tray lined with parchment paper
*Let cool for an hour
*Gently remove pan from cake, and brush generously with whiskey syrup as desired
*Can be kept at room temperature if well wrapped for two-three days
