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.
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