Brown Sugar Cake With Bourbon and Berries

Direction :

Preheat oven, prep pan, and whisk dry ingredients:
Preheat oven to 350°F. Butter a 9-by-2-inch round cake pan. Line with parchment; butter parchment. Whisk together flour, baking powder, and salt.

Beat butter and sugars, add eggs, then bourbon:
Beat butter with granulated and brown sugars on medium-high speed until light and creamy. Add eggs, one at a time, beating to combine after each addition. Beat in bourbon.

Add dry ingredients and milk, alternating:
Add flour mixture in three batches, alternating with milk and beginning and ending with flour; beat until combined. Mix just until combined when adding the flour; don't overmix.

Transfer to pan, add berries and sugar, and bake:
Transfer batter to prepared pan. Sprinkle top with berries, pressing some down into batter. Sprinkle generously with sanding sugar. Bake until edges begin to pull away from pan and top springs back when lightly touched, 50 minutes to 1 hour.

Cool:
Let cool in pan 20 minutes. Turn out onto a wire rack carefully (cake is quite fragile when warm); remove parchment. Turn cake top-side up; let cool completely, about 1 hour.