This cake was fantastic. Forrest has already requested a repeat appearance. The flavors seem to improve overnight, but the cake is fatastic served warm.
3 tablespoons bourbon
1 vanilla bean, split lengthwise
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
14 tablespoons (1 3/4 sticks) unsalted butter, room temperature
3/4 cup sugar
1/4 cup (packed) light brown sugar
2 large eggs
1 large egg yolk
1/2 cup plain yogurt
1/4 cup milk
2/3 cup powdered sugar
2 teaspoons skim milk
2 teaspoons heavy cream
1 teaspoon vanilla extract
1 1/2 tsp cinnamon
Preheat oven to 325°F. Spray regular 10″ bundt pan with baking spray.
Measure bourbon into a small bowl. Slice vanilla bean in half and using the back of a knife, scrape out the seeds. Stir vanilla bean seeds into bourbon and set aside.
In a medium bowl, whisk together flour, baking soda and salt. In a small bowl, stir together sour cream and milk. In the bowl of an electric mixer, beat butter, sugar and brown sugar until light and fluffy. Add eggs and egg yolk one at a time, beating to incorporate after each addition. Beat in bourbon vanilla mixture and optional vanilla extract, if using. Add half of the flour mixture, beating until combined, then add sour cream mixture. Once incorporated, add remaining half of flour mixture and mix just until combined.
Spoon batter into prepared pan and using a spatula, smooth top even. Bake at 325°F for 45-55 minutes, or until lightly browned and toothpick comes out clean. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
To make the glaze, combine powdered sugar, milk, cream, vanilla and cinnamon in a small bowl. Stir until smooth. If needed, add milk in 1/4 teaspoon increments until glaze is thick but pourable. Drizzle glaze over cake and let stand at room temperate to set, about 15 minutes.
Store cake covered at room temperature. To serve, cut cake into wedges and serve topped with strawberries and fresh mint.