Brown Butter Bourbon Loaf Cake Recipe
Prep Time:
1 hour, 15 minutes
Cook Time:
1 hour
Servings:
10 Servings
Ingredients
  • 1 cup unsalted butter
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup light brown sugar
  • 4 large eggs, room temperature
  • ½ cup sour cream
  • ¼ cup bourbon
  • 1 teaspoon vanilla
  • 1 cup peeled, cored, and chopped ripe pears
  • ½ cup chopped raw pecans
  • 2 tablespoons brown butter (set aside from the cake)
  • ¼ cup powdered sugar
  • 2 tablespoons bourbon
  • ¼ teaspoon salt
Directions
  1. Preheat the oven to 350 F.
  2. Spray a 6-cup loaf pan with baking spray and set aside.
  3. Heat the butter in a small heavy pot over medium heat.
  4. Once the butter starts to bubble and foam, stir constantly until the milk solids are browned and there is a nutty aroma.
  5. Transfer the brown butter to a shallow heat-proof bowl and set aside 2 tablespoons to be used in the glaze.
  6. Place the larger amount of the brown butter in the freezer for 15 minutes, then stir until completely smooth.
  7. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
  8. In a large mixing bowl, cream together the cooled brown butter and brown sugar.
  9. Add the eggs one at a time, mixing well after each addition.
  10. Mix in the sour cream, bourbon, and vanilla until smooth.
  11. Add the flour mixture to the wet mixture and mix just until combined.
  12. Stir the pears and pecans into the batter.
  13. Transfer the batter to the prepared pan.
  14. Bake the loaf cake for 50-55 minutes, until a tester inserted in the center comes out clean.
  15. Cool the cake in the pan for 15 minutes.
  16. While the cake is cooling, mix together the remaining 2 tablespoons brown butter, powdered sugar, bourbon, and salt to make the glaze.
  17. Invert the cake onto a wire rack. Carefully remove the cake pan.
  18. Set the cake and rack over a sheet pan lined with parchment paper and spread the glaze over the top.
  19. Allow the glaze to set for 30 minutes before slicing and serving the cake.