This Apple Bourbon Bundt Cake is especially dedicated to my friends who like a little booze in their baked goods. I baked this cake a few months ago in December, and it tastes and smells just like the holiday season with cinnamon, nutmeg, and ginger, and is extra moist and tender from the apples. The bourbon glaze adds an adult kick to an otherwise wholesome cake.
Apple Bourbon Bundt Cake
Makes one bundt cake
(from NY Times Cooking)
My notes are in [ ] below.
2 sticks unsalted butter (226 grams) at room temperature, plus more to grease pan
2 ½ cups all-purpose flour (315 grams) plus more to dust the pan
3 tablespoons (30 grams) bourbon or rye whiskey
½ cup (90 grams) candied ginger, chopped
1 ¾ cup (330 grams) light brown sugar
4 large eggs, at room temperature
2 teaspoons (8 grams) baking powder
1 teaspoon (5 grams) baking soda
1 ½ teaspoons (3 grams) ground cinnamon
1 teaspoon (5 grams) fine sea salt
½ teaspoon grated nutmeg
1 cup (227 grams) sour cream
1 tablespoon (15 grams) vanilla extract
1 ½ teaspoon (5 grams) finely grated lemon zest
2 medium Granny Smith apples about a pound (454 grams) peeled, cored, and coarsely grated
1 cup (120 grams) finely chopped, toasted pecans
1/2 cup (80 grams) bourbon or rye whiskey [use a good quality bourbon]
½ cup (100 grams) granulated sugar
Juice of 1/2 lemon (20 grams)
- Heat the oven to 325 degrees.
- Grease and flour a 12-cup Bundt pan. [Make sure to thoroughly prepare the pan as this cake can be a little delicate and stick to the pan after baking.]
- In a small bowl, combine 3 tablespoons bourbon and the candied ginger. Let stand 10 minutes.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and the 2 sticks of butter on medium-high speed, until light and fluffy, about 5 minutes.
- Beat in the eggs, 1 at a time, until incorporated.
- In a separate bowl, whisk together the flour with the baking powder, baking soda, cinnamon, salt, and nutmeg.
- In another bowl, whisk together the sour cream and vanilla.
- Pour in the bourbon from the ginger mixture (reserve ginger) into the sour cream and vanilla mixture, and whisk until smooth. Stir in the lemon zest.
- With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture in three additions, alternating between the two.
- Fold in the ginger, apples, and pecans.
- Scrape the batter into the prepared pan. Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes.
- Cool in the pan 20 minutes, then run a paring knife around the sides of the pan to release the cake; cool, flat side down, on a wire rack.
- While the cake cools, combine the 1/2 cup granulated sugar and 1/2 cup bourbon in a small saucepan. Over low heat, gently stir until the sugar dissolves. Stir in the lemon juice and take off the heat.
- While the cake cools, make 10 slits on top with a paring knife and pour half the bourbon-sugar mixture on the still-warm cake. When the cake is fully cool, flip it and pour the rest of the glaze on the other side, then flip again to serve. [I only used half of the glaze as I found the alcohol flavor a bit overwhelming, but that’s expected as I don’t drink alcohol.]