My husband is a huge Bourbon fan and while I can't stand the taste of it and think all of the drinks he gets are disgusting, I absolutely LOVE baking with it. I ordered "Layered" by Tessa Huff and could not WAIT to find an excuse to make a cake from her book. But I mean, who really needs an excuse, right??? Since my hubby's bday was coming up, I figured I should wait and try out this magical book for his special day. I saw a cake called "Butterscotch Bourbon Cake" and obviously this had my husband's name all over it.
You need to make sure you have the time dedicated to this delicious creation because that's exactly what it is, a magical creation. I literally cannot wait to try out more of her recipes, this cookbook is life.
*Ingredients
-Bourbon Cake
Butter or nonstick cooking spray, fo the pans
2 1/4 cups cake flour, plus more for the pans
1 12 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp grated nutmeg
3/4 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 cup plus 2 TBS firmly packed brown sugar
1 tsp pure vanilla extract
2 large eggs
2 large egg yolks
1 cup buttermilk
1/4 cup bourbon
-Bourbon Butterscotch
6 TBS unsalted butter
3/4 cup firmly packed brown sugar
1 tsp corn syrup
1/2 tsp salt
1/4 cup heavy cream
1/2 tsp pure vanilla extract
3 TBS bourbon
-Bourbon Butterscotch Buttercream
1 medium recipe Vanilla Swiss Meringue Buttercream
1/2 cup cooled Bourbon Butterscotch
*Instructions
-Bourbon Cake
Preheat oven to 350 degrees. Grease and flour three 6 inch cake pans and set aside. I only had 8 inch cake pans, and it worked fine. The cake wont be as thick but it's still do-able. If you have the 6 or if you are out buying pans, definitely go for the 6 inch.
Sift together the flour, baking powder, baking soda, salt, and nutmeg, and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Add the sugars and mix on medium-high until the butter is light and fluffy, 3-5 minutes. Stop the mixer and scrape down the owl.
Turn the mixer to medium-low and add the vanilla, then add the eggs and egg yolks one at a time. Stop the mixer and scrape down the bowl.
Turn the mixer to low and add the flour mixture in three batches, alternating with the buttermilk, beginning and ending wit the flour mixture. Turn the mixer to medium and gradually add the bourbon. Mix for no more than 30 seconds.
Evenly divide the batter among the prepared pans. bake for 22-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let them cool on a wire rack to 10-15 minutes before removing the cakes from their pans.
-Bourbon Butterscotch
In a heavy-bottomed saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, and salt. Raise the heat to medium-high and stir continuously with a wooden spoon for about 5 minutes, or until the sugar completely melts and no longer looks like wet sand.
Remove the pan from the heat and, while whisking carefully pour in the cream. Return the pan to low heat and simmer, continuously stirring with a whisk, for 8 minutes. Pour the butterscotch into heat safe containing. Sir in the vanilla and bourbon. Set it aside to cool to room temperature. The butterscotch should thicken slightly as it cools.
-Bourbon Butterscotch Buttercream
In the bowl of a stand mixer fitted with the paddle attachment, mix the buttercream until silky smooth. Add 1/2 cup of the cooled bourbon butterscotch and mix until combined.
-Assembling the Cake
Once the cakes have completely cooled, level them and choose which layer will be at the bottom. Place it on a cake plate or serving dish. Spread on 3/4 cup of the bourbon buttercream with an offset spatula. Top with the next layer of cake and repeat with the buttercream, finishing with the final layer. Frost the top and sides of the cakes with the remaining buttercream and refrigerate until set, 15-20 minutes.Reheat the remaining butterscotch, if necessary, until thick and syrup-like. Carefully pour it onto the center of the top of the cake and use an offset spatula or spoon to spread it so it drips over the edges. Enjoy!
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