Ich backe diesen Kuchen zum zweiten Mal, allerdings beim ersten Kuchen habe ich exakt nach Rezept inclusive Glasur zubereitet. Beim diesem habe ich die Glasur und Braunebutter- Zubereitung weggelassen: er schmeckt köstlich-egal mit oder ohne Glasur.
Viel Spaß beim Nachbacken :)
BROWN BUTTER BOURBON CAKE
3 cups cake flour
1 teaspoon fine sea salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 cup unsalted butter at room temp
1 cup brown sugar
1/4 cup honey
4 eggs at room temp
1 cup buttermilk at room temp
1/4 cup bourbon
2 teaspoon vanilla extract
3/4 cup butterscotch chips
BUTTERSCOTCH GLAZE
3/4 cup brown sugar
6 tablespoons unsalted butter
1/4 cup heavy cream
1/4 cup bourbon
1 tablespoon sea salt flakes
Instructions:
Prepare a 10 cup bundt pan by brushing the inside (into all of the nooks and crannies) with a melted butter and a pastry brush, then lightly dust the buttered pan with an even layer of cake flour.
Place 1/2 cup (1 stick) of butter in a small saucepan over medium heat.
Allow the butter to melt completely. Just before it starts to brown it will begin to foam up. Slowly whisk or swirl the butter until it begins to turn a warm chestnut color, tiny brown flecks start to form on the bottom of the pan. This is a delicate process, so stay vigilant. You want the butter browned but not burnt. Once you’ve browned the butter pour it into a heatproof bowl and allow to cool, I generally stick it in the fridge to hurry this process along.
Center an oven rack and preheat the oven to 350° F.
Sift together the cake flour, baking powder, baking soda, cinnamon and salt in a bowl then whisk by hand.
In the bowl of a stand mixer fitted with the paddle attachment, cream the remaining butter, (cooled) brown butter and brown sugar together on medium-high speed until fluffy, about 5-7 minutes, stopping to frequently scrape the paddle and the sides of the bowl with a spatula.
With the mixer on a low speed, blend in the eggs one at a time, followed by the vanilla.
Whisk the buttermilk, honey and bourbon together in a small bowl.
With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk-bourbon mixture in two parts, beginning and ending with the flour.
After each addition, mix until just barely blended and stop and scrape down the bowl.
Stop the mixture before the last flour addition and blend by hand with a spatula until the mix is just combined.
Pour half of the batter into the prepared bundt pan.
Sprinkle the butterscotch chips on top of the first layer of batter.
Top with the remaining batter and smooth with a spatula.
Place the bundt pan on a baking sheet in the oven. Bake until the cake is golden and springs back when touched, 40 to 45 minutes, carefully rotating the cake halfway through the bake time. Allow to cool in the pan.
Butterscotch Glaze:
While the cake bakes; combine the butter, brown sugar and heavy cream in a small saucepan over low heat, warm until the butter melts and the sugar dissolves, whisking to combine.
Continue cooking over medium low heat until the syrup starts to thicken and bubble up, about 3-4 minutes.
Stir in the bourbon and sprinkle in sea salt flakes, whisk to combine. Set aside.
With the cake still in the pan, use a wooden skewer to poke holes all over the top of the cake, creating small channels down into the cake.
Slowly, pour 3/4 of the glaze over the cake, reserving the remaining glaze.
Allow the cake to cool in the pan for 30 minutes, then gently flip and plop it out onto a serving plate so the glazed part is on the bottom.
Brush the top and sides with the remaining bourbon glaze. If the glaze has thickened, re-warm it over low heat.
Butterscotch Chips
Quelle: Baking the Goods
