“I thought this rather unique cake recipe was worth posting from Cook’s Country. I’m not certain what frosting would be the best compliment; maybe something light not as to disguise the flavor of the cake. ”
1 1⁄2 cupsall-purpose flour (7 1/2 ounces if not weighing lightly fill measuring cup leveling the top with a knife)
1 1⁄2 teaspoonsbaking powder
3⁄4 teaspoontable salt (if substituting salted butter decrease slightly)
1⁄2 cupwhole milk
6 tablespoonsunsalted butter
1 1⁄2 teaspoonsvanilla extract
1 1⁄2 cups packed light brown sugar (10 1/2 ounces)
3 largeeggs, room temperature
Adjust oven rack to middle position and heat oven to 325 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment and flour pans. Whisk flour, baking powder and salt together in bowl. Heat milk, butter and bourbon in small saucepan just until butter is melted. Off heat, add vanilla. Cover to keep warm.
Using stand mixer fitted with whisk attachment, whip sugar and eggs on high speed until light and airy, about 5 minutes. Remove bowl from mixer. While whisking continuously by hand, slowly add milk mixture until incorporated. Whisk in flour mixture until incorporated.
Divide batter evenly between prepared pans and lightly smooth tops with rubber spatula. Bake until tops of cakes are light brown and toothpick inserted in centers comes out clean, about 25 minutes, rotating pans halfway through baking. Let cakes cool completely in pans on wire rack, about 2 hours. Run thin knife around edges of cakes. Invert cakes onto wire rack and discard parchment. Allow to cool before frosting.