Brown Sugar Cake

5 from 1 vote

This bourbon berry brown sugar cake bakes up golden and moist in a cast iron skillet with jammy raspberry and blueberry pockets in every slice. A splash of Kentucky bourbon deepens the caramel-like flavor of the brown sugar base, while a turbinado sugar sprinkle gives the top a thin crackly crust. Ten minutes of prep and about 35 minutes in the oven is all it takes.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Servings: slices

Calories: 297kcal

Author: Ned Adams

Equipment

1 12-inch cast iron skillet
stand mixer

Ingredients

Cake

1 ¾ cup all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ cup unsalted butter room temperature
⅔ cup brown sugar packed
⅓ cup granulated sugar
2 large eggs room temperature
3 tablespoons Kentucky bourbon
1 teaspoon pure vanilla extract
⅔ cup whole milk room temperature
1 cup fresh raspberries
1 cup fresh blueberries
1 tablespoon turbinado sugar for topping

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Instructions

Preheat oven to 350 degrees F. Grease a 12-inch cast iron skillet with butter or nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the bourbon and vanilla extract until combined.
With the mixer on low speed, add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour. Mix just until the flour disappears after each addition. Do not overmix.
Pour the batter into the prepared cast iron skillet and spread it evenly with a spatula.
Gently press the raspberries and blueberries into the top of the batter, distributing them evenly across the surface. Push a few berries just below the surface for hidden fruit pockets. Sprinkle the turbinado sugar evenly over the top.
Bake for 35 to 40 minutes, or until the edges have pulled slightly away from the skillet, the top is golden brown, and a toothpick inserted in the center comes out clean.
Let the cake cool in the skillet for at least 15 minutes before slicing. Serve warm or at room temperature with a dollop of fresh whipped cream and extra berries.

Notes

Room temperature ingredients. Pull the butter, eggs, and milk out of the fridge at least 30 minutes before you start. Cold ingredients create a lumpy batter and uneven crumb.
Do not overmix. Beat on low speed just until the flour disappears after each addition. Overmixing develops gluten and makes the cake tough instead of tender.
Press berries in, do not fold. Pressing the berries into the surface keeps them visible and creates concentrated jammy spots as they bake. Push a few just under the surface for hidden fruit pockets.
Pat berries dry. After washing, pat the berries dry with paper towels. Wet berries release extra moisture during baking and can create soggy spots in the cake.
Watch for the pull-away. The cake is done when the edges pull slightly away from the skillet and the top is golden. A toothpick in the center should come out clean.
Alcohol-free option. Replace the 3 tablespoons of bourbon with 1 additional teaspoon of vanilla extract for a non-alcoholic version.
Storage. Cover and store at room temperature for up to 2 days or in the refrigerator for up to 4 days. Freeze individual slices in an airtight container for up to 3 months.

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