Bourbon Pecan Apple Cake Recipe
Apple Cake
Mine is excerpted from my latest Cookbook, The Whole Foods Kosher Kitchen.
The combination of the apples, bourbon, and pecans is a classic. Spicy, fragrant and delicious
Mix this cake by hand in minutes. There’s no need for a mixer even! Just like making a muffin recipe. You will find it so moist, spicy and flavorful, it needs no added frills whatsoever. Still if you decide to splurge, you can serve it with a scoop of coconut sorbet or a drizzle of my caramel sauce, or warm with a scoop of coconut sorbet or vanilla ice cream:
Beyond Apple Cake!
Here is my Apple Gift to you! Apple recipes galore
And I don’t just mean apple pie or apple cake out apple sauce, but a great selection of apple recipes, both savory and sweet. This even includes a fantastic apple schnapps recipe I developed.
Granny Smith Apples Rule!
Knock yourself out all fall, when they are widely available. They combine the very best of crunchy, tart and juicy. So they lend themselves to countless reparations: desserts and savory dishes. Say, have you ever tried making my chicken apple tajine? It’s awesome! Just sayin’!
Apple Cake Freezes Well
Go for the whole recipe. You can even double it without fear, only wrap it very tightly so it doesn’t absorb freezer odors.
Apple Muffins
Individual servings of apple cake will look great too! Just pour the batter in muffin molds. In this case reduce the baking time to about 40-45 minutes.
Ingredients
- 4 eggs
- 1 cup vegetable oil
- 1 3/4 cups packed brown sugar or Sucanat
- 4 Granny Smith (green) apples, or Mackintosh apples, unpeeled, cored, and diced small
- ¼ cup bourbon
- 3 cups flour: all-purpose, whole pastry, or spelt (I use whole grain spelt, as always in all my baking)
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- ¼ teaspoon nutmeg
- 2∕3 cup pecans, chopped coarse
Instructions
Preheat the oven to 350°F.
Grease and flour a 10-inch round pan or tube pan, or 11-by-14- inch baking pan.
Mix the first set of ingredients thoroughly in a bowl.
Mix the second set of ingredients thoroughly in another bowl.
Combine both mixtures thoroughly with a spoon, taking care not to squeeze so as not to extract moisture from the apples.
Pour the batter into the pan, and bake 1 hour, or a little longer, until a knife inserted in the center of the cake comes out clean. Invert the cake to cool on a rack. Makes a dozen ample servings.
Levant, your cake is delishes!
I reduced the amount of sugar to half and it was still sweet.
As
Shanna to a to all!
Eleonor, so glad to hear. As far as I am concerned, the less sugar the better. But I am wondering if you did use Granny Smith apples. If you did, you do need this amount, or just a little less, as grannies are very tart.
How do you store cakes if you make them in advance for the holidays?
Elena, I freeze them, very nicely. As long as they have no glazing or frosting, in the case of party cakes. That I would add just before serving
Elena The answer is not a one size fits all. If the cakes are (like the overwhelming majority of my cakes) undecorated (no frosting icing glazing etc), simply let them come to room temperature, wrap them very tight and freeze them. Party cakes: OK to freeze the basic cake. Decorate them only on serving day.
This SO has my name on it! Thank-you :-)
Marina it’s delicious. I just brought it to a party last week, and they loved it.