Boozy Brown Sugar and Cinnamon Coffee Cake

Taking sweet sips of Jackson Morgan Southern Cream may be the most popular method of enjoying our family’s signature flavors of whiskey cream, but it is certainly not the only approach to appreciate our delicious blend of Tennessee whiskey and cream. Delight in desserts like this brown sugar and cinnamon coffee cake baked boozy-style with our special infused ingredient. Top your tasty bundt cake with drizzles of desirable sugary sweet icing, created from a simple combination of powdered sugar and Jackson Morgan Southern Cream in Brown Sugar and Cinnamon. This delightful dish is perfectly palatable for brunch gatherings or as a delicious last course at any dinner party this season.

Ingredients: 

Cake

¾ Cup Light Brown Sugar 

2 Teaspoons Cinnamon 

2 ½ Cups All Purpose Flour 

2 ½ Teaspoons Baking Powder

1 Teaspoon Salt 

1 ½ Cups Granulated Sugar 

½ Cup Light Brown Sugar 

1 Cup Butter, softened to room temperature

3 Large Eggs, room temperature 

8 Ounces Sour Cream, room temperature

1 ½ Teaspoons Vanilla Extract 

2 Tablespoons Jackson Morgan Southern Cream in Brown Sugar and Cinnamon 

Icing

4 Tablespoons Powdered Sugar 

2 Tablespoons Jackson Morgan Southern Cream in Brown Sugar and Cinnamon

Flowers, optional garnish

Directions: 

Preheat the oven to 350 degrees and generously grease a Bundt pan. In a small bowl, combine the light brown sugar and cinnamon for the cinnamon swirl, set aside. Mix the dry ingredients (flour, baking powder, and salt) together in a medium bowl and place to the side. 

In an electric stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, and brown sugar until creamy for 3-5 minutes on medium/high speed. Then add in the eggs one at a time and scrape down the bowl. Next, add the sour cream, vanilla, and Jackson Morgan Southern Cream until the batter is combined. You may need to scrape down the bowl before adding the dry ingredients to ensure all the ingredients are well combined. On a low/medium speed, add in the dry ingredients to the mixer bowl one cup at a time until the batter is combined and smooth. Add in 1/3 of the batter to the greased bundt pan than sprinkle with half of the cinnamon sugar mixture. Then add 1/3 more of the batter and sprinkle with the other half of the cinnamon sugar, top with the remaining batter. Use the back of wet spoon to help spread the batter evenly between layers. 

Bake for 55-60 minutes until a toothpick comes out clean, then let the cake cool. While the cake cools, make the icing.  Combine the powdered sugar and Jackson Morgan until you have icing consistency. Drizzle the boozy icing over the bundt cake and enjoy. For plating, I used a small glass and filled with spring flowers and put in the middle of the bundt cake.