Rich and buttery bundt cake infused with a brown butter bourbon glaze.
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter
2 cups sugar
1 cup buttermilk
1/2 cup bourbon
1 teaspoon vanilla extract
1 teaspoon butter extract
3/4 cup granulated sugar
1/3 cup unsalted butter, cut into pieces
3 tablespoons water
3 tablespoons bourbon
2 teaspoons pure vanilla extract
In a small bowl, mix together the flour, baking powder, baking soda, and salt.
In a separate bowl, use a mixer to cream the butter and sugar until light and fluffy.
Add the eggs and vanilla. Mixing until combined.
Gradually add the dry ingredients, milk, and bourbon, making sure not to over mix the batter.
Pour batter into a greased and floured bundt cake pan.
Bake at 325 degrees for 60-75 minutes.
While the cake is baking, make the brown butter bourbon glaze by melting the butter on a low medium heat making sure you're constantly stirring. Once the butter has melted continue to stir the butter until it is frothy and bright golden brown.
Once the butter has browned, add the sugar, water, bourbon, and vanilla to the butter. Stirring until combined.
Remove the cake from the oven and use a skewer or fork to poke holes into the cake.
Pour the hot glaze over the warm cake and allow the cake to absorb the liquid for 5-10 minutes.
Remove the cake from the pan and allow it to cool.
Top with powdered sugar, and serve.