Kentucky Native Bun Cake with Maker’s Mark

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
4 eggs
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
Glaze

– 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
servings.

– 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.

Kentucky Sauce

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!