MARK BITTMAN'S BOURBON APPLE CAKE

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Mark Bittman's Bourbon Apple Cake image

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

2 sticks butter, softened, more for greasing pan
Flour (if using Bundt pan)
2 medium apples (about 8 ounces), peeled, cored and quartered
2 1/2 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, Calvados, Cognac or brandy

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

khadija Ali
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This recipe looks delicious! I can't wait to try it.


Sandy Milky
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I'm not sure what went wrong, but my cake didn't turn out. It was dense and gummy.


Mmapitsi Moropa
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The cake was dry and the glaze was too sweet. I wouldn't recommend this recipe.


Balaj Khan
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This cake was a bit too boozy for my taste, but I think that's just because I'm not a big fan of bourbon. Otherwise, it was a good cake.


Sudan Angle
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I've made this cake several times and it's always a hit. It's moist, flavorful, and the bourbon glaze is divine.


Jesse Hyatt
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This cake is perfect for fall. The apples and bourbon give it a warm and cozy flavor.


Aust Malone
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I'm not much of a baker, but this recipe was easy to follow and the cake turned out great. My family loved it!


Raees_khan
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Definitely a keeper recipe! The cake was moist and flavorful, and the bourbon glaze was the perfect finishing touch.


Taslema Akter
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This cake is so good! I made it for a potluck and it was gone in minutes.


Sheikh abdulbasit Olamimo
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Not a fan of bourbon, but this cake was still delicious. The apples were perfectly tender and the cake was moist and fluffy.


Linda Mitchell
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Easy to follow recipe and the cake turned out moist and flavorful. I added a scoop of vanilla ice cream on top and it was heavenly.


Mama c
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This apple cake was a hit at my dinner party! The combination of bourbon and apples was divine. I'll definitely be making this again.