Bourbon apple Cake Recipe Video
Yummy buttery bourbon apple cake-not for kids. This is a bit like the rum cake.
Ingredients
Time: About 1 hour, plus one hour’s resting
1 1/2 sticks butter, softened, more for greasing pan
Flour (if using bundt pan)
2 medium apples Granny Smith (peeled, cored and quartered
2 cups sugar
4 eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup bourbon (I used Jack Daniels which gives a nice flavour)
Directions
Preheat oven to 350 deg F. Grease 9-inch bundt pan. Process apples in a food processor and purée; remove and set aside.
In food processor, combine 1 stick butter with 1 cup 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 on a rack.
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.
Yield: About 12 servings.
In food processor, combine 1 stick butter with 1 cup 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 on a rack.
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.
Yield: About 12 servings.
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