Whiskey Goddess
  • Whiskey Notes
  • About the Goddess
  • Whiskey Cocktails
  • Cooking With Whiskey
  • Whiskey Quotes

Thankful for Whiskey-Soaked Cake

11/19/2017

 
Picture
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. 

Picture
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. 

Recipe is from the NY Times and Mark Bittman.

Bourbon Apple Cake
​

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.

Comments are closed.
    Tweets by @WhiskeyGoddess

    Archives

    November 2017
    November 2016
    September 2016
    May 2016
    March 2016
    February 2016
    January 2016
    November 2015
    October 2015
    August 2015
    July 2015
    June 2015
    March 2015
    February 2015
    January 2015
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    February 2014
    January 2014
    December 2013
    November 2013
    September 2013
    August 2013
    June 2013
    May 2013
    April 2013
    March 2013
    February 2013
    December 2012
    November 2012
    October 2012
    September 2012
    June 2012
    March 2012
    February 2012
    January 2012
    December 2011
    November 2011

    RSS Feed

Powered by Create your own unique website with customizable templates.
  • Whiskey Notes
  • About the Goddess
  • Whiskey Cocktails
  • Cooking With Whiskey
  • Whiskey Quotes