Apple Bourbon Bundt Cake Recipe ‐ NYT Cooking https://cooking.nytimes.com/recipes/1013937‐apple‐bourbon‐bundt...

Apple Bourbon Bundt Cake

By Melissa Clark

Y I E L D 10 to 12 servings

TIME 1 1/2 hours plus cooling time

One of my favorite pie alternatives is bundt cake. A hearty spice-filled bundt cake made from grated apples and
toasted nuts, then soaked in whiskey syrup, defies the cliché of Thanksgiving dessert, yet keeps well within its
harvest-time paradigm. Plus, a bundt cake, which is really just like an oversize muffin baked in a fancy pan, is easy
to whip up. The booze bath helps keep it fresh, meaning you can bake it ahead and eat the leftovers for days.

INGREDIENTS PREPARATION

2 sticks unsalted butter 226 Step 1

grams, at room temperature,
plus more to grease pan
2 ½ cups all-purpose flour 315
grams, plus more to dust the
pan
Heat the oven to 325 degrees. Grease and flour a 12-cup bundt
pan. In a small bowl, combine 3 tablespoons bourbon and the
candied ginger. Let stand 10 minutes.
Step 2

3 tablespoons (30 grams) plus
1/2 cup (80 grams) bourbon or
rye whiskey
½ cup (90 grams) candied
ginger, chopped
1 ¾ cup (330 grams) light
brown sugar
4 large eggs, at room
temperature
2 teaspoons (8 grams) baking
powder
1 teaspoon (5 grams) baking
soda
1 ½ teaspoons (3 grams)
ground cinnamon
1 teaspoon (5 grams) fine sea
salt
½ teaspoon grated nutmeg
1 cup (227 grams) sour cream
1 tablespoon (15 grams) vanilla
In the bowl of an electric mixer fitted with the paddle
attachment, beat together the brown sugar and remaining butter
on medium-high speed, until light and fluffy, about 5 minutes.
Beat in the eggs, 1 at a time, until incorporated.
Step 3
In a separate bowl, whisk together the remaining flour with the
baking powder, baking soda, cinnamon, salt and nutmeg. In a
separate bowl, whisk together the sour cream and vanilla. Pour
in the bourbon from the ginger mixture (reserve ginger) and
whisk until smooth. Stir in zest.
Step 4
With the mixer on medium speed, add the dry mixture and sour
cream mixture to the wet mixture in three additions, alternating
between the two. Fold in the ginger, apples and pecans. Scrape
the batter into the prepared pan. Bake until the cake is golden
brown and a skewer inserted into the cake comes out dry, about 1
hour 10 minutes. Cool in the pan 20 minutes, then run a paring
knife around the sides of the pan to release the cake; cool, flat
side down, on a wire rack.

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Apple Bourbon Bundt Cake Recipe ‐ NYT Cooking https://cooking.nytimes.com/recipes/1013937‐apple‐bourbon‐bundt...

extract Step 5

1 ½ teaspoon (5 grams) finely While the cake cools, combine the 1/2 cup granulated sugar and
grated lemon zest 1/2 cup whiskey in a small saucepan. Over low heat, gently stir
until the sugar dissolves. Stir in the lemon juice and take off the
2 medium Granny Smith apples
heat.
about a pound, 454 grams,
peeled, cored, and coarsely
Step 6
grated
While the cake cools, make 10 slits on top with a paring knife and
1 cup (120 grams) finely
pour half the bourbon-sugar mixture on the still-warm cake.
chopped, toasted pecans
When the cake is fully cool, flip it and pour the rest of the glaze
½ cup (100 grams) granulated on the other side, then flip again to serve.
sugar
Juice of 1/2 lemon (20 grams)
PRIVATE NOTES

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