Bourbon – Maple Brown Butter Cake Recipe

Name: The Brass Tap - Highland Villages Bourbon – Maple Brown Butter Cake Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup unsalted butter; 1.5 cups all-purpose flour; 1 cup granulated sugar; 0.5 cup light brown sugar (packed); 1.5 tsp baking powder; 0.5 tsp fine sea salt; 3 to taste large eggs; 0.5 cup whole milk; 1 tsp pure vanilla extract; 0.25 cup unsalted butter (for sauce); 0.5 cup pure maple syrup; 2 tbs light brown sugar; 3 tbs bourbon; 0.25 cup heavy cream; 0.25 tsp fine sea salt; 4 scoops vanilla bean ice cream (or quality store-bought); 0.5 cup toasted pecans (optional); 0.25 tsp coarse sea salt or flaky salt (optional)

Inspired by The Brass Tap - Highland Village

Time1h 15m

Serves8

Decadent warm brown butter cake, bourbon – maple sauce, vanilla ice cream

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Ingredients

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Cake

1 cup Unsalted butter

1 1/2 cups 00 bread flour

1 cup granulated sugar

1/2 cup light brown sugar (packed)

1 1/2 tsp Baking powder

1/2 tsp fine sea salt

3 to taste Large eggs

1/2 cup whole milk

1 tsp pure vanilla extract

Bourbon–Maple Brown Butter Sauce

1/4 cup unsalted butter (for sauce)

1/2 cup pure maple syrup

2 tbs light brown sugar

3 tbs bourbon

1/4 cup Heavy cream

1/4 tsp fine sea salt

Finish & To Serve

4 scoops vanilla bean ice cream (or quality store-bought)

1/2 cup toasted pecans (optional)

1/4 tsp coarse sea salt or flaky salt (optional)

Method

Cake

Prep and brown butter

Preheat oven to 350°F (175°C). Place 1 cup unsalted butter in a medium saucepan over medium heat. Melt, then continue cooking, stirring frequently, until butter foams and the milk solids turn deep golden brown and aroma is nutty, about 6–8 minutes. Remove from heat immediately and pour into a heatproof bowl to stop cooking; let cool until warm (about 10 minutes). Reserve about 1–2 tablespoons of brown butter for the sauce (or use the additional butter specified there) if desired.

Dry ingredients

Whisk together 1.5 cups all-purpose flour, 1.5 teaspoons baking powder and 1/2 teaspoon fine sea salt in a medium bowl; set aside.

Wet ingredients

In a large bowl, whisk together 1 cup granulated sugar and 1/2 cup packed light brown sugar. Add the warm brown butter a little at a time while whisking to combine (mixture may thicken). Whisk in 3 large eggs, one at a time, until smooth. Stir in 1/2 cup whole milk and 1 teaspoon pure vanilla extract until incorporated.

Combine and bake

Fold the dry ingredients into the wet mixture with a rubber spatula until just combined; do not overmix. Scrape the batter into a greased 9-inch round cake pan (or 8-inch for a taller cake) lined with parchment. Smooth the top and bake at 350°F (175°C) until a toothpick inserted into the center comes out with a few moist crumbs, about 30–38 minutes (baking time will vary with pan). Let the cake cool in the pan on a wire rack for 15 minutes, then invert onto the rack and cool 15 minutes more; serve warm or at room temperature.

Bourbon–Maple Brown Butter Sauce

Make sauce

While cake bakes or during the final 10 minutes of baking, melt 1/4 cup unsalted butter in a small saucepan over medium heat and brown it lightly (about 2–3 minutes) — watch carefully to avoid burning. Add 2 tablespoons light brown sugar and 1/2 cup pure maple syrup; stir and bring to a gentle simmer. Simmer 2–3 minutes to slightly thicken and concentrate flavor.

Finish sauce with bourbon and cream

Remove pan from heat and carefully stir in 3 tablespoons bourbon (stand back briefly if pan is hot to avoid flame), then whisk in 1/4 cup heavy cream until smooth. Return to very low heat for 30 seconds to meld, then remove from heat and stir in 1/4 teaspoon fine sea salt. Taste and adjust: add another tablespoon maple syrup if you prefer sweeter sauce, or a splash more bourbon for boozier flavor (reduce if serving to children). Keep warm until serving.

Finish & Serve

To serve, slice the warm brown butter cake and place a slice on each plate. Spoon warm bourbon–maple brown butter sauce over the cake. Top each slice with a generous scoop of vanilla ice cream. Scatter toasted pecans over the top if using and finish with a light pinch of flaky sea salt for contrast. Serve immediately.