This hearty American fall apple cake is filled with the most delicious fall spices and flavors. This cake is incredibly moist and not too sweet. The rich flavor of bourbon blends perfectly and makes this cake one of the best cakes you’ve ever had.
I am not a big fan of apples in general. I’ve learned to eat them because of my three hundred thousand attempts to be on diet :). I don’t remember eating apple pies, cakes or apple dessert while I was in Brazil. So, when I see any apple dish I react like a normal person, not like a sweet addict. However, this American apple cake just changed everything. I can say that its one of my favorites cakes. Every bite its a explosion of flavors from the freshness of the apple, the sweet and spicy from the ginger and the crunchiness of the walnuts. To understand how amazing is this cake you need to make it and eat it. This recipe is from The New York Times.
- 2 sticks unsalted butter, room temperature (plus more for greasing the pan)
- 2½ c. all purpose flour (plus more for dusting the pan)
- 3 T. plus ½ c. bourbon or rye whiskey
- ½ c. candied ginger, chopped
- 1¾ c. light brown sugar
- 4 large eggs, room temperature
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1½ tsp. cinnamon
- 1 tsp. sea salt
- ½ tsp. nutmeg
- 1 c, sour cream
- 1 T. vanilla extract
- 1½ tsp. finely grated lemon zest
- 2 medium granny smith apples (1 lb.), peeled, cored and coarsely grated
- 1 c. finely chopped, toasted pecans
- ½ c. granulated sugar
- juice of ½ lemon
- Preheat oven to 325F.
- Grease and flour a 12 c. bundt pan.
- In a small bowl combine 3 T. bourbon and the candied ginger.
- Reserve remaining bourbon for sauce.
- Let stand 10 minutes.
- In the bowl of a kitchenaid mixer, use the paddle attachment to beat together the brown sugar and butter on medium high until light and fluffy, approximately 5 minutes.
- Beat in the eggs 1 at a time until incorporated.
- In a separate bowl whisk together the flour, baking powder, baking soda, cinnamon, salt and nutmeg. Set aside.
- In another bowl whisk together the sour cream and vanilla.
- Pour in the bourbon from the ginger mixture (reserve ginger) and whisk until smooth.
- Stir in the lemon zest.
- With the mixture on medium, add the dry mixture and sour cream mixture to the wet mixture in 3 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 band a skewer inserted comes out clean.
- Approximately 1 hour 10 minutes.
- Cool in the pan for 20 minutes then run a knife around the sides to release.
- Cool, flat side down on a wire rack.
- Combine ½ c. granulated sugar and ½ c. bourbon in a small saucepan.
- Over low heat gently stir until sugar is dissolved.
- Take off heat and stir in the lemon juice.
- While the cake cools, make 10-12 slits over the cake with a paring knife and pour half the bourbon-sugar mixture on the still-warm cake.
- When cake is fully cooled flip it and make slits on the bottom.
- Pour the rest of the glaze on the other side and flip back over.
Keeping up with The New York Times… I read this beautiful article “Taking a Break for Friendship” that was so beautifully written.
Beijos e Tchau!
Ludmilla and Marilyn Chudda