Brown bourbon butter glaze cake recipe

James Martin 10 October 2021

The celebrity chef James Martin shares a delicious offering from his new book

I have made this cake in a classic bundt tin as it’s a recipe that I got in Philadelphia while on my travels. It’s quite an unusual mixture, made by browning the butter before you even start to make the base of the cake, and it’s such a great recipe. If you can’t find bourbon, use whiskey instead.

Ingredients:

Serves 8

250g butter, plus extra for greasing

200g caster sugar

2 teaspoons vanilla bean paste

4 large eggs

125ml buttermilk

375g self-raising flour

1 teaspoon table salt

For the Bourbon Butter Glaze

75g butter

125g caster sugar

50ml bourbon

To serve

double cream, softly whipped

Brown butter cake

Method:

Preheat the oven to 190°C (170°C fan)/375°F/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.

James Martin book cover

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

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