This is one of those basic, versatile, really delicious cakes. The recipe is adapted from The Improvisational Cook, where it is recommended served a variety different ways. I topped it with a combination of creme fraiche and whipped cream, and toasted coconut – yum.
1 stick unsalted butter, melted
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon kosher salt
2 eggs
1 cup light brown sugar
½ cup buttermilk
1 teaspoon vanilla extract
1 teaspoon bourbon (or other booze, I used cognac)
Preheat oven to 350°F. Brush the inside of a 9 inch cake pan with butter, and dust with a bit of flour.
Sift flour, baking soda, and salt together in a medium sized bowl. Mix to combine, and set aside.
Blend the eggs and the sugar, and mix until incorporated, about 1 minute. Whisk the flour mixture into the egg mixture using as few strokes as possible. Then whisk in the buttermilk, the melted butter, and the rest of the flavorings.
Pour the batter into the cake pan, and bake for 35-40 minutes, or until tester inserted in the center comes out clean. Cool the cake on a rack for 5 minutes, then invert and remove from pan. Cool completely before topping with whatever you choose. Enjoy!