Sandra Davis, author of That Special Touch, the official Maker’s Mark cookbook, just shared this Maker’s Mark dessert recipe for Kentucky Native Bun Cake with BourbonBlog.com!
Kentucky Native Bun Cake
1 (18.25-oz) package yellow cake mix with pudding
2/3 C vegetable oil
1/3 C water
1 (8-oz) carton sour cream
1/2 C firmly packed bround sugar
1 tsp. ground cinnamon
2/3 C chopped pecans
- Combine first five ingredients in a mixing bowl; beat at medium
speed with an electric mixer until smooth. Set aside.
- Combine brown sugar, cinnamon and pecans; set aside. Pour half
of batter in a greased and floured 13- by 9- by 2-inch baking pan.
Sprinkle half of sugar mixture over batter. Repeat procedure.
Gently swirl batter with a knife.
- Bake at 350F degrees for 30 to 35 minutes or until a wooden pick
inserted in center comes out clean. Remove from oven. Drizzle
glaze over cake, and cool. Cut into squares. Makes 15 to 18
- To make glaze: Combine 1 C sifted powdered sugar, 2 Tbs. milk
and 1/2 tsp. vanilla extract. Beat at medium speed with an electric
mixer until smooth. Makes 1/3 C.
I use the following sauce on this cake. The liquor adds a little
different and unique taste.
1/2 C unsweetened apple juice
1/4 C sugar
1/4 C Maker’s Mark bourbon whisky
2 Tbs. margarine
1/8 tsp. ground cinnamon
2/3 C water
2 1/2 tsp. cornstarch
=> Combine apple juice and next four ingredients in a small saucepan.
Cook over medium heat, stirring frequently until sugar dissolves.
=> Combine water and cornstarch; stir well, and add to apple juice
mixture. Bring to a boil, and cook 1 minute, stirring constantly.
Serve warm. Yummy!