James Martin’s Brown Butter Cake with Bourbon Butter Glaze

preparation 15 minutes
cook time 1 hour
Serves 8

A rich, buttery sponge served with a delicious Bourbon-laced glaze - a truly decadent treat!

Recipe taken from BUTTER: Comforting, delicious, versatile, over 130 recipes celebrating butter by James Martin (Quadrille) Photography: John Carey

Ingredients Method

250g butter, plus extra for greasing
200g caster sugar
2 tsp vanilla bean paste
4 large eggs
125ml buttermilk
375g self-raising flour
1 tsp table salt
For the bourbon butter glaze:
75g butter
125g caster sugar
50ml bourbon
To serve:
Double cream, softly whipped
Special equipment:
A 28cm bundt tin (optional)

Preheat the oven to 190°C /Fan 170°C/Gas 5 and grease a 28cm bundt tin. Heat the butter in a pan set over a gentle heat until it turns nut brown. Remove from the heat and cool for 10 minutes.

In a stand mixer, beat together the brown butter, sugar and vanilla. Add the eggs one at a time, beating after each addition, then beat in the buttermilk. Fold in the flour and salt and mix until smooth. Pour the batter into the tin and bake for 1 hour.

Just before the cake is ready, make the bourbon butter glaze. Pop the butter into a pan over a gentle heat and cook until it turns nut brown. Add the sugar, keeping the pan over the heat until the sugar has dissolved. Pour in the bourbon and stir.

Tip the cake onto a plate and, while it is still warm, spoon the glaze over the top. Once cool, fill the centre with whipped cream and serve.

Ingredients

250g butter, plus extra for greasing

200g caster sugar

2 tsp vanilla bean paste

4 large eggs

125ml buttermilk

375g self-raising flour

1 tsp table salt

For the bourbon butter glaze:

75g butter

125g caster sugar

50ml bourbon

To serve:

Double cream, softly whipped

Special equipment:

A 28cm bundt tin (optional)

Method

Preheat the oven to 190°C /Fan 170°C/Gas 5 and grease a 28cm bundt tin. Heat the butter in a pan set over a gentle heat until it turns nut brown. Remove from the heat and cool for 10 minutes.

Tip the cake onto a plate and, while it is still warm, spoon the glaze over the top. Once cool, fill the centre with whipped cream and serve.