BOURBON-AND-BROWN-SUGAR CAKE WITH BERRIES

Bourbon-and-Brown-Sugar Cake with Berries image

Provided by Martha Stewart

Time 2h40m

Yield Serves 8 to 10

Number Of Ingredients 12

1 stick unsalted butter, room temperature, plus more for pan
1 3/4 cups unbleached all-purpose flour
1 3/4 teaspoons baking powder
3/4 teaspoon kosher salt
1/3 cup granulated sugar
2/3 cup packed light-brown sugar
2 large eggs, room temperature
4 teaspoons bourbon, such as Maker's Mark
2/3 cup whole milk, room temperature
1 cup raspberries
1 cup blueberries
Fine sanding sugar, for sprinkling

Steps:

Preheat oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line with parchment; butter parchment. Whisk together flour, baking powder and salt.
Beat butter with granulated and brown sugars on medium-high speed until light and creamy. Add eggs, one at a time, beating to combine after each addition. Beat in bourbon. Add flour mixture in three batches, alternatingwith milk and beginning and ending with flour; beat until combined. Transfer batter to prepared pan. Sprinkle top with berries, pressing some down into batter. Sprinkle generously with sanding sugar. Bake until edges begin to pull away from pan and top springs back when lightly touched, 50 minutes to 1 hour.
Let cool in pan 20 minutes. Turn out onto a wire rack carefully (cake is quite fragile when warm); remove parchment. Turn cake top-side up; let cool completely, about 1 hour.