gary’s deluxe brown butter bourbon spice cake
I have always adored a good spice cake. I often requested that it be my birthday cake when I was growing up. Now, I make my own cakes and enjoy creating new recipes. The flavors in my new Brown Butter Bourbon Spice Cake blend for a wonderful taste experience. The brown butter is browned in a little saucepan ahead. Also, the apple cider is reduced by half on the stove and can be done ahead. The separation of eggs and whipping of the whites adds a bit of lift to this moist and slightly dense cake. I found that all of these things made for a bit more time… but hey…”We’re talking cake here!”
yield
10 serving(s)
prep time
1 Hr
cook time
28 Min
method
Bake
Ingredients For gary’s deluxe brown butter bourbon spice cake
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1/2 cunsalted brown butter (made ahead)
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1/2 c+ 2 Tbsp sugar
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1/3 cdark brown sugar (packed)
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2 lgegg yolks
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6 Tbspunsweetened apple sauce
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1 3/4 c+2 Tbsp cake flour (measure then sift)
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1/2 tspsalt
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1 1/4 tspbaking powder
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3/8 tspbaking soda
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1 1/4 tspcinnamon
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1/4 tspnutmeg
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1/8 tspcloves
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1/2 tspallspice
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1/2 cbuttermilk
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1/2 capple cider (reduced from 1 cup on stove/cooled)
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1 tspvanilla
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1 Tbspbourbon
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2 lgegg whites (beaten to soft peaks)
- FOR THE FROSTING
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2 1/2 cpowdered sugar
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2 pinchsalt
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1/3 cunsalted butter
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1 Tbspbourbon
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2 1/2 Tbspcream or whole milk
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1/4 tspvanilla
- FOR THE TOP OF CAKE
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1/3 cpecans (chopped)
How To Make gary’s deluxe brown butter bourbon spice cake
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1Reduce 1 cup of apple cider in a small saucepan until reduced to 1/2 cup. Set aside to cool. Can be made ahead and brought to room temp.
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2Brown 1 stick of unsalted butter in a small saucepan on low heat. Stir occasionally and more often as it browns. Don’t overcook. It should be a deep amber color with some brown flecks. Transfer to a crock and chill. Bring to room temp before using.
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3When ready to make the cake, heat the oven to 350 degrees F. Prepare (2) 8-inch cake pans by greasing them with butter, adding parchment to the bottom, greasing the paper, and then dusting the pan with flour. Tap out excess flour. Have all ingredients at room temperature.
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4Whip the 2 large egg whites (room temp) until they make soft peaks. Set aside.
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5Cream the brown butter with white and brown sugars until well mixed, 2 minutes or so. Add 2 egg yolks, 1 at a time, mixing well after each addition. Mix in applesauce until blended in.
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6In a separate bowl, mix sifted cake flour, salt, baking soda, baking powder, cinnamon, nutmeg, cloves, and allspice.
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7Stir liquids together… buttermilk, reduced apple cider, bourbon, and vanilla.
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8Add dry ingredients alternately with liquid ingredients to the creamed butter mixture. Do it by hand or at a low mix speed. When well incorporated, fold in beaten egg whites, just until blended.
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9Divide the batter equally in the two prepared cake pans. Bake for about 28 minutes. Test with pick. Cool on a rack for 15-20 minutes. Remove from pans and cool completely on the rack.
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10For frosting, mix all ingredients with a mixer on medium speed until smooth. Adjust liquid or powdered sugar, if needed.
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11Spread frosting on the lower cake layer (make sure you leave enough frosting to finish the top and sides/I don’t use an abundance of frosting). Place the top layer on top of the lower layer. Use the remaining frosting to frost the top and sides of the cake. Sprinkle chopped pecans on top of the cake. Press nuts into the frosting gently with your fingers.
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12Keep well covered. Cake will keep longer in fridge. Bring to room temp before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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