Brown Butter Bourbon Bundt Cake

CAKE
BUTTER- 2 STICKS
ALL PURPOSE FLOUR- 3 CUPS
BAKING POWDER- 1 TEASPOON
BAKING SODA- ¾ TEASPOON
SALT- 1 TEASPOON
EGGS- 4
SUGAR- 1 ½ CUPS
BUTTERMILK- 1 CUP
VANILLA- 1 TEASPOON

Preheat oven to 275 degrees. Spray and flour a Bundt cake pan. Brown the butter in a saucepan. Transfer to a bowl and let cool for 10 minutes. Whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, sugar, buttermilk, and vanilla. Whisk brown butter into egg mixture. Stir in flour mixture just to combine. Pour batter into prepared pan. Bake 50-55 minutes.
 
GLAZE
BUTTER- 6 TABLESPOONS
BOURBON- 1/3 CUP
SUGAR- ¾ CUP
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Brown the butter for the glaze in a saucepan. Remove from heat. Carefully add bourbon (mixture will bubble vigorously). When bubbles subside, stir in sugar to combine. Cook over medium low stirring occasionally, just until mixture is smooth and runs from a spoon in a thin translucent stream (sugar will not dissolve completely; do not let mixture boil). While cake is still in pan, pierce deep holes into the cake with a wooden skewer at one inch intervals. Slowly drizzle glaze evenly over cake. Let stand until glaze is fully absorbed. Invert onto a cake plate & cool completely before serving.