Indulge in the symphony of flavors that is apple cake with bourbon sauce, a classic dessert that captivates the senses and warms the soul. This delectable treat combines the timeless charm of apples with the rich, nutty essence of bourbon, resulting in a harmonious balance of sweet, tangy, and aromatic notes. The moist and tender cake, studded with chunks of caramelized apples, is topped with a velvety bourbon sauce that elevates the experience to new heights of indulgence. This article presents a collection of recipes that guide you through the process of crafting this culinary masterpiece, ensuring a delightful addition to your dessert repertoire.
Here are our top 5 tried and tested recipes!
MARK BITTMAN'S BOURBON APPLE CAKE
Soaking a cake in liquor or syrup is an old concept. Bake a standard cake, like this golden one, and when it's done, pour enough sweetened, butter-laden alcohol over the top to really saturate it. The result is strong and juicy and makes frosting superfluous.
Provided by Mark Bittman
Categories cakes, dessert
Time 2h
Yield About 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Grease a 9-by-13-inch rectangular pan with butter, or butter and flour a 9-inch Bundt pan. Put apples in a blender or food processor and purée; remove and set aside.
- In food processor, combine 1 1/2 sticks butter (12 tablespoons) with 1 1/2 cups sugar and pulse until combined. With motor running, add eggs one at a time. Add apple purée and process until just combined.
- In a large bowl, combine flour, baking powder and salt. Add about a third of flour mixture to apple mixture in food processor. Then, with motor running, add about half of milk; add another third of flour, followed by rest of milk, then finally last of the flour. Process until batter just evens out.
- Turn batter into prepared pan and bake until middle is set (your fingers should leave only a small indentation when you gently press cake), 45 to 50 minutes. When done, cool in pan for about 10 minutes.
- Meanwhile, combine 1 cup liquor in a small pot with remaining butter and sugar. Cook, stirring occasionally, until sugar is dissolved and liquid is slightly thickened, about 10 minutes. Let cool to room temperature, then pour over cake; let it sit for at least an hour before serving. (For Bundt, let it sit for an hour, then unmold). Store at room temperature, covered with waxed paper, for up to 2 days.
Nutrition Facts : @context http, Calories 478, UnsaturatedFat 6 grams, Carbohydrate 66 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 10 grams, Sodium 185 milligrams, Sugar 44 grams, TransFat 1 gram
APPALACHIAN STACK CAKE WITH APPLE-BOURBON SAUCE
My version of a completely traditional Appalachian stack cake was inspired by the way my ancestors would have made it many moons ago. All the ingredients are there: dried apples, a stiff dough, molasses and apple butter. My only flair is adding a bourbon sauce to drip over the edges and right into your heart. -Lauren May, Must Love Herbs
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line bottoms of 5 greased 6-in. round baking pans with parchment. In a large bowl, cream butter, brown sugar and molasses until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition (mixture may appear curdled). In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For the sauce, in a large heavy saucepan, combine apples, brown sugar, water and bourbon. Cook, covered, over medium-low heat until apples are soft and pliable, about 20 minutes, stirring occasionally. Add butter. Cook and stir, uncovered, until sauce is thin and syrupy, 5-10 minutes longer. Remove from heat; cool completely., Using a long serrated knife, trim tops of cakes if domed. Spread 1 tablespoon apple butter on a rimmed serving plate; top with 1 cake layer. Spread with about 1/3 cup apple butter. Top with 2/3 cup apple and bourbon sauce. Repeat layers. Drizzle any remaining sauce from apple mixture over top of cake. Refrigerate, covered, at least 24 hours before serving.
Nutrition Facts : Calories 1195 calories, Fat 30g fat (18g saturated fat), Cholesterol 121mg cholesterol, Sodium 705mg sodium, Carbohydrate 223g carbohydrate (154g sugars, Fiber 7g fiber), Protein 12g protein.
APPLE BOURBON BUNDT CAKE
One of my favorite pie alternatives is bundt cake. A hearty spice-filled bundt cake made from grated apples and toasted nuts, then soaked in whiskey syrup, defies the cliché of Thanksgiving dessert, yet keeps well within its harvest-time paradigm. Plus, a bundt cake, which is really just like an oversize muffin baked in a fancy pan, is easy to whip up. The booze bath helps keep it fresh, meaning you can bake it ahead and eat the leftovers for days.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Heat the oven to 325 degrees. Grease and flour a 12-cup bundt pan. 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 remaining 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 remaining flour with the baking powder, baking soda, cinnamon, salt and nutmeg. In a separate bowl, whisk together the sour cream and vanilla. Pour in the bourbon from the ginger mixture (reserve ginger) and whisk until smooth. Stir in 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 whiskey 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.
Nutrition Facts : @context http, Calories 565, UnsaturatedFat 13 grams, Carbohydrate 68 grams, Fat 28 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 13 grams, Sodium 379 milligrams, Sugar 45 grams, TransFat 1 gram
APPLE BOURBON CAKE
New York is apple country and this cake recipe is courtesy of the state's apple growers group. I am tucking it away to make for Thanksgiving but thought I would share it in the meantime. My own version will probably include less sugar as we don't like things quite so sweet. Please note the preparation time include an hour of soaking time.
Provided by justcallmetoni
Categories Dessert
Time 2h15m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Place the chopped apples and bourbon in a large resealable bag an shake a bit. Let sit for 1 hour, occasionally tossing a bit to insure that all of the fruit gets well seasoned.
- Preheat oven to 375 degrees. Prepare an 13x9 inch inch baking pan with a light coating of cooking spray. Set aside.
- In a large bowl, beat together the sugar, oil and eggs using a electric mixer or a whisk.
- In a separate bowl, mix together the flour, baking soda, cinnamon, salt, nutmeg, and cloves.
- Fold the dry ingredients into the wet, mixing thoroughly.
- Add in the chopped apples, bourbon and walnuts by hand.
- Pour batter into prepared pan and bake for 1 hour or until a toothpick inserted in the center comes out clean.
- Serve warm or cold with whipped cream, ice cream or frozen yogurt.
Nutrition Facts : Calories 219.7, Fat 8.3, SaturatedFat 1.1, Cholesterol 15.5, Sodium 160.1, Carbohydrate 28.4, Fiber 1.2, Sugar 19, Protein 2.4
APPLE CAKE WITH BOURBON SAUCE
Steps:
- To make the cake: Preheat oven to 350 degrees. Grease and flour a 12 cup non-stick bundt pan. In a small bowl combine flour, cinnamon, baking soda and salt. In a large mixing bowl, combine sugar, oil, eggs and vanilla. Blend well with and electric mixer. Add the flour mixture and nuts and blend thoroughly. Stir in diced apples. Spread batter in prepared bundt pan. Bake 1 hour or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes then remove to wire rack. To make the bourbon sauce: In a small saucepan, melt the butter, add the brown sugar and bourbon. Cook over medium heat stirring occasionally for about 5 minutes. Serve cake warm or at room temperature with warm bourbon sauce drizzled over it.
Tips:
- Use a variety of apples. This will give your cake a more complex flavor and texture. Some good options include Granny Smith, Honeycrisp, and Braeburn apples.
- Peel and core your apples before slicing them. This will make them easier to eat and will help to prevent the cake from becoming too soggy.
- Be sure to coat your apples in the cinnamon-sugar mixture before adding them to the cake batter. This will help to prevent them from browning too much in the oven.
- Don't overmix the cake batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. This will usually take about 45 minutes to an hour.
- Let the cake cool completely before serving. This will allow the flavors to meld together and the cake to set properly.
- Serve the cake with the bourbon sauce. The sauce is a perfect complement to the sweet and tart flavors of the cake.
Conclusion:
This apple cake with bourbon sauce is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, and the sauce is rich and decadent. Whether you serve it for breakfast, lunch, or dinner, this cake is sure to be a hit.
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