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."
photo by Outta Here
- Ready In:
- 2hrs 15mins
- Ingredients:
- 13
- Serves:
-
24
ingredients
directions
- 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.
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Reviews
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I've had this recipe saved in my folder for a long time and finally decided to try it. And gotta tell ya'll.....I don't know why it sat there for so long without me makin it!!! This is one of the most delicious cakes I've ever made!!!! I didn't add the nuts and I added more apple than it called for but that was because they needed to be used. They were from last fall so not really juicy so I decided it would be ok to add more than called for. I wasn't sure it would turn out as moist as it could be with really juicy apples but it turned out fantastic. The marriage of bourbon, apples and the spices are perfect!!! DH loved it and he informed me he would like it with ice cream :) This would be the perfect cake to serve with a scoop of ice cream or whipped cream. It's not an overly sweet cake which is another plus. We really prefer a less sweet cake and this one is perfect. Thanks for sharing Toni. I'll be baking this one many, many times. Bet I'm gunna be a popular pot luck contributor :) Just had another thought! Bet creamed cheese frosting would be good on this, too! -
Wow! This goes right into the 10-star book. I cut the recipe down to fit an eight inch pan and used tart Washington apples (the REAL apple country :) ). The spices were right on and the cake was very moist. Mine also was a bit overdone at the edges, so I will bake a shorter time next time. Served cooled but will try it warm next time with a scoop of vanilla bean ice cream. -
My S/O and I have made this cake 3 different times now. Each time we've made it for a social event, it's been a huge hit. We use sweeter gala apples in our version. We also 1 cup of dark brown sugar and 1 cup granulated sugar for a little extra moisture and molasses flavor which works really well with the bourbon and spices. This has quickly become one of my favorite dessert recipes since we have started baking.
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I used a boxed spice cake mix and added the macerated apples and some extra apple pie spice. It worked well. Next time, I'll throw some raisins in with the apples. -
So wonderful! I took mine out at 30 minutes and it was perfectly baked. If you want a strong bourbon flavor, eat it warm, but for just a hit of bourbon, it definitely needs cool. I learned that after getting buzzed off the first piece! ;)
see 7 more reviews
Tweaks
-
Captain Morgan instead of bourbon
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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