Whiskey Cake With Brown Butter Whiskey Glaze

Instructions

1. Preheat the oven to 325 F.

2. In a stand mixer, beat 1 1/4 cups softened butter, 1 cup granulated sugar, and 1 cup dark brown sugar until fluffy for 3-4 minutes, scraping the bowl as needed.

3. Add 5 room-temperature eggs one at a time, beating thoroughly after each addition.

4. In a separate medium bowl, whisk together 2 2/3 cups cake flour, 1 teaspoon salt, and 1/2 teaspoon baking soda.

5. In a small bowl, whisk 3/4 cup sour cream, 1/4 cup whiskey, and 1 tablespoon vanilla.

6. With the mixer on low speed, alternately add the flour mixture and sour cream mixture to the butter mixture, starting and ending with flour, beating briefly after each addition for about 2 minutes total.

7. Generously coat a 12- to 15-cup bundt pan with baking spray, then scrape the batter into it. Tap the pan several times to even the batter and release air bubbles.

8. Bake for 45 minutes, then rotate the pan and bake for an additional 10-12 minutes until a wooden skewer inserted into the center comes out clean.

9. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely for approximately 2 hours.

10. For the glaze, brown 1/2 cup unsalted butter in a small saucepan over medium heat for 6-8 minutes until amber and nutty, then transfer it to a heatproof bowl.

11. In the cleaned saucepan, combine 1/2 cup dark brown sugar, 3 tablespoons heavy cream, 2 tablespoons granulated sugar, and 1/4 teaspoon salt; bring to a boil over medium-high heat, stirring frequently.

12. Add the brown butter back to the pan and boil for 2 minutes, stirring constantly.

13. Remove from heat and whisk in 2 tablespoons whiskey and 1/2 teaspoon vanilla. Let the glaze cool, stirring occasionally, until it thickens to a pourable consistency.

14. Place the cooled cake on a serving plate and spoon the glaze over it, garnishing with flaky sea salt if desired.