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Apple Bourbon Bundt Cake

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This simple, homestyle apple bundt cake is perfect for Fall.  With a hint of bourbon, and topped with a brown sugar glaze and pecans, it is comfort food at its best.

Ingredients

Scale

For the Cake

3/4 cup butter at room temperature

1 cup brown sugar

1 tsp vanilla

3 eggs

1 cup sour cream

1/2 cup applesauce

3 cups flour

1 Tablespoon baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 tsp kosher salt

1/4 cup bourbon

1 1/2 cups shredded apple

For the Glaze

4 Tablespoons butter

3/4 cup brown sugar

3/4 cup powdered sugar

1 Tablespoon bourbon

splash of milk or cream

a handful of crushed pecans and a sprinkling of sea salt for the top

Instructions

For the Cake

Preheat oven to 350

Mix butter and brown sugar until light and fluffy, approximately 2 minutes.  Add in vanilla and eggs and blend until well incorporated.  Add sour cream and apple sauce.  Mix in the dry ingredients of flour, baking powder, baking soda, cinnamon and salt.  Stir in the bourbon, then fold in the shredded apples.  Spread into prepared bundt pan and bake for approximately 45 minutes until toothpick or tester comes out from center of bundt with a few moist crumbs, but is not wet.  Allow to rest 30 minutes before turning cake onto platter.

For the Glaze

Melt butter in a small-medium saucepan.  Add the brown sugar and simmer on low heat, stirring occasionally, for at least 5 minutes to dissolve the sugars.  Remove from heat and add the bourbon, careful to avoid steam and splattering.  With an electric mixer, beat in the powdered sugar.  Slowly add a bit of milk (maybe up to 2 Tablespoons) to reach a pourable glaze consistency.  Pour the glaze over the inverted bundt cake on the cake platter, and sprinkle the top with some crushed pecans and a bit of flaky sea salt.

Notes

Use room temperature ingredients.  Cakes rise better with room temperature ingredients so set out butter, eggs, and sour cream in advance.

Substitute apple cider for bourbon in the cake if you want to avoid the alcohol.  For the frosting, use a bit of vanilla extract and increase the milk if not using the bourbon.

As always, bake times can vary depending on ovens.  Keep an eye on your cake, and use that cake tester or toothpick.

Don’t be afraid to cook your brown sugar and butter for longer to get a smoother glaze consistency, but keep the heat on low to avoid a burnt flavor and over browning.

 

Keywords: apple, bourbon, bundt cake, pecan, Fall

Find it online: https://justdessertsbakehouse.com/apple-bourbon-bundt-cake/