Thankful for Whiskey-Soaked Cake

This cake could be served in a glass – it’s essentially an after-dinner drink and dessert all in one. Because you soak the cake in bourbon. You don’t add frosting or top it with whipped cream. You just pour a layer of bourbon sauce over the cake that seeps down into every pore and overpowers whatever else is there. It’s called a bourbon apple cake, but the apple taste – or cake taste for the matter – is pretty minimal. It’s like crumbly bourbon. It’s fantastic. 

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I know I’ve seen recipes for these cakes before, but they are always in a bundt cake shape and look a little high maintenance. One thing that doesn’t make the cut in a small kitchen is a bundt cake pan. But this recipe can fit a 9x13 pan and is actually pretty simple. You certainly don’t have to worry what the cake itself tastes like. It won’t matter once the whiskey takes hold. And if it isn’t obvious, this is for people who like a strong whiskey flavor.
 
So if you are looking for something a little different for Thanksgiving this year other than a pie or something pumpkin, whip up this cake, pour over the bourbon, and voila. Just don’t set it too close to the candles. 

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Recipe is from the NY Times and Mark Bittman.

Bourbon Apple Cake
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Ingredients:

• 2 sticks butter, softened, more for greasing 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

 
Instructions:

• Preheat oven to 350 degrees. Grease a 9-by-13-inch rectangular pan with butter.
• Puree apples in a food processor, then remove and set aside.
• In food processor, combine 1 1/2 cups butter (12 tablespoons) with 1 1/2 cups sugar and pulse until combined.
• Add eggs one at a time. Add apple puree 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.
• Pour 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 bourbon 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.
• Pour whiskey sauce over cake; let it sit for at least an hour before serving.
• Store at room temperature, covered with waxed paper, for up to 2 days.