Martha Stewart Brown Sugar Cake

This Martha Stewart Brown Sugar Cake is a moist and flavorful recipe, which uses brown sugar and fresh berries for a soft crumb and sweet finish. It’s a classic, foolproof dessert, ready in about 2 hours and 30 minutes.

Martha Stewart Brown Sugar Cake Ingredients

• 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

How To Make Martha Stewart Brown Sugar Cake

1. Preheat and prep the pan: Preheat oven to 350°F. Butter a 9-by-2-inch round cake pan, line with parchment paper, and butter the parchment.
2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream butter and sugars: In a stand mixer, beat butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy.
4. Add eggs and bourbon: Add eggs one at a time, beating well after each. Mix in the bourbon.
5. Incorporate flour and milk: Add the dry ingredients in three additions, alternating with milk, beginning and ending with flour. Beat just until combined—do not overmix.
6. Transfer and top with berries: Pour the batter into the prepared pan. Sprinkle berries over the top, pressing some lightly into the batter. Generously sprinkle with sanding sugar.
7. Bake the cake: Bake for 50 minutes to 1 hour, or until the cake springs back when touched and edges pull away from the pan.
8. Cool and serve: Let cake cool in the pan for 20 minutes. Carefully turn out onto a wire rack, remove parchment, and flip top-side up. Cool completely, about 1 hour.

Recipe Tips

• Can I use frozen berries? Yes, but do not thaw them first. Toss lightly in flour to prevent sinking.
• Why use bourbon in cake? It adds a warm, caramel-like flavor that enhances the brown sugar.
• How to know it’s done: The edges will pull away from the pan and the center will spring back when touched.
• Can I substitute the milk? Whole milk is best, but you can use buttermilk for a tangier flavor.
• What’s the purpose of sanding sugar? It adds sparkle and crunch to the cake top.

What To Serve With Brown Sugar Cake

This cake is sweet and soft with bursts of fresh berries, perfect with simple additions:

• Vanilla ice cream or whipped cream
• Fresh mint for garnish
• A drizzle of caramel or honey
• A scoop of Greek yogurt for a tangy twist
• A cup of tea or spiced chai

How To Store Brown Sugar Cake

Room Temperature: Store in an airtight container for up to 2 days.

Refrigerate: Keep covered for up to 5 days. Bring to room temperature before serving.

Freeze: Wrap slices tightly and freeze for up to 2 months. Thaw in the fridge overnight.

Brown Sugar Cake Nutrition Facts

• Calories: 310 kcal
• Carbohydrates: 38g
• Protein: 4g
• Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 65mg
• Sodium: 210mg
• Sugar: 22g
• Calcium: 60mg
• Iron: 1.2mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I skip the bourbon?
Yes, substitute with vanilla extract or orange juice.

Why is my cake dry?
Be sure not to overbake and measure flour correctly using the spoon-and-level method.

Can I use other berries?
Yes, blackberries or chopped strawberries work well.

Is it okay to double the recipe?
Yes, just use a larger pan or make two cakes and adjust the baking time accordingly.

Can I make it gluten-free?
Yes, substitute a 1:1 gluten-free flour blend.

Try More Recipes:

• Martha Stewart Brown Sugar Angel Food Cake
• Martha Stewart Blueberry Sour Cream Pound Cake
• Martha Stewart Breton Butter Cake