Whiskey Sour Cake
  • 3 cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) plus 6 tablespoons unsalted butter, at room temperature; divided
  • 2¼ cups granulated sugar, divided
  • ½ cup packed light brown sugar
  • zest of 2 lemons
  • 4 eggs, at room temperature
  • ½ cup bourbon whiskey, divided
  • 1 cup buttermilk, at room temperature
  • 1 (12 ounce) can cherry pie filling
  1. Pre-heat the oven to 350 and generously butter a 10 cup bundt pan.
  2. In one bowl, sift together the cake flour, baking powder, baking soda, and kosher salt. Then stir the dry ingredients with a whisk to make sure they are completely incorporated. Set aside.
  3. In another large bowl beat together 2 sticks (1 cup) of the butter, 1½ cups of the granulated sugar, and the ½ cup light brown sugar until smooth.
  4. Add the lemon zest and beat for about 30 seconds. Add the eggs one at a time, beating after each addition.
  5. Pour ¼ cup of the bourbon into the buttermilk and set it aside for just a minute.
  6. Add ⅓ of the flour mixture, beat until JUST incorporated and then scrape down the sides of the bowl.
  7. Now pour in half of the bourbon/buttermilk. Beat and scrape down the bowl.
  8. Add the next ⅓ of the flour, beat, scrape, then the other half of the bourbon/buttermilk, beat, scrape, and then add the last ⅓ of the flour. Mix in the last dry bits of flour by hand.
  9. Pour half of the batter into the prepared cake pan. Spoon half of the can of cherry pie filling over the batter and then cover the pie filling with the rest of the cake batter.
  10. Bake for 40-45 minutes.
  11. Remove the cake from the oven and set it aside to cool (in the pan)for about 10 minutes.
  12. While the cake cools, melt the remaining 6 tablespoons of butter in a small saucepan. Stir in the last ¾ cup of granulated sugar until it dissolves. Then stir in the remaining ¼ cup bourbon. Cook over medium heat for about a minute, stirring frequently. Remove the sauce from the heat.
  13. Using a skewer, poke holes all over the cake (still in the pan). Pour ½ the bourbon sugar glaze over the cake so it seeps into the holes. Let it cool for another 30 minutes.
  14. After it's cooled, turn the cake out onto a serving dish. Pour the rest of the bourbon sugar glaze over the top of the cake.
  15. Place the remaining cherry pie filling in the blender and blend until smooth. Pour half of this over the top of the cake and reserve the rest for serving.
***These instructions look long and complicated, but this cake is really very simple. I wrote out super detailed instructions because the METHOD is what's really important with this recipe***
Recipe by Sugar Dish Me at https://www.sugardishme.com/whiskey-sour-cake/