By Jan Jacks Potter
Photography by Kyle Carpenter
Food styling by Vanessa Rocchio
Styling by Maggie Hill
Every year at the first glimpse of fall, which happens pretty late in Birmingham, Alabama, that first cool morning sparks so many feels. I don’t know why fall baking is so comforting, but a warm cozy kitchen with sweet smells of butter and brown sugar lingering in the air hints at cooler days and the anticipation of family traditions to be shared in the coming months.
I know of one cake in particular that can evoke fall feelings like that. I’ve been making this cake for well over 20 years, and it never disappoints. My aunt Kat (short for Kathleen), my father’s sister, was probably the best in our family when it came to cakes; hers was the cake you chose first at any family reunion and, be sure, if you waited too long, you missed out.
Our family reunion was held at Monsanto Mountain in Huntsville, Alabama, every third Sunday of September, hence why I always associate it with fall. This is such a handsome cake, tall and impressive, and serves a gracious plenty of family and friends. The Bourbon-Caramel Glaze and praline pecans are my contribution to this beloved heirloom recipe. The sweet golden glaze with a hint of bourbon and crisp praline pecans give a whole other layer of flavor Aunt Kat would have loved.
- 3 cups all-purpose flour*
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1½ cups salted butter, softened
- 1 (16-ounce) package dark brown sugar
- ½ cup granulated sugar
- 5 large eggs, room temperature
- Bourbon-Caramel Glaze (recipe follows)
- Garnish: praline pecans
- 1 cup firmly packed dark brown sugar
- ½ cup salted butter
- ¼ cup evaporated milk
- 1½ cups confectioners’ sugar
- ¼ teaspoon kosher salt
- 1 to 2 tablespoons good-quality bourbon
- Preheat oven to 325°.
- In a medium bowl, combine flour, baking powder, and salt.
- In a glass measuring cup, stir together cream and vanilla.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, about 2 minutes; scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Increase mixer speed to medium-high, and beat until light and fluffy, 2 to 3 minutes. With mixer on low speed, gradually add flour mixture alternately with cream mixture, beginning and ending with flour mixture, beating just until combined after each addition. (Do not overmix.)
- Generously spray a 10-inch tube pan with baking spray with flour. Spoon batter into prepared pan.
- Bake until a wooden pick inserted near center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool in pan for 20 minutes. Remove from pan, and place on a serving plate. Let cool completely.
- Drizzle desired amount of Bourbon-Caramel Glaze over cooled cake. Immediately garnish with pecans, if desired.
- In a medium saucepan, place brown sugar, butter, and evaporated milk. Bring to a boil over medium heat, whisking constantly; cook for 1 minute. Remove from heat, and whisk in confectioners’ sugar and salt until smooth. Add bourbon, and gently whisk until well combined. Let cool until slightly thickened, 2 to 3 minutes. Use immediately.
