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Apple Bourbon Bundt Cake

Prep Time30 minsCook Time1 hr 10 minsCategory
Spirit
 Cody Road Bourbon
Ingredients
 2 ¼ sticks unsalted butter, at room temperature, plus more to grease pan
 1 ¼ cups brown sugar
 4 large eggs, at room temperature
 2 good size cooking apples (about a 1 ½ pounds), peeled, cored andchopped
 2 ½ cups cups all-purpose flour, plus more to dust the pan
 2 tbsp baking powder
 1 tsp baking soda
 1 tsp ground cinnamon
 1 tsp fine sea salt
 ½ tsp fresh grated nutmeg
 3 tbsp plus 1/2 cup Cody Road Bourbon
 1 cup sour cream
 1 tbsp pure vanilla extract
 1 cup finely chopped, toasted pecans
 ½ cup granulated sugar
Directions
1

Pre-heat oven to 325ºF. Butter and flour a 12-cup bundt pan.

2

In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and 2 of the 2 1/4 sticks butter on medium-high speed until light and fluffy, about 5 minutes.

3

While butter and sugar are mixing, put approximately 2/3 of the apple pieces in a food processor and pulse until coarsely chopped.

4

Chop the remaining apple pieces into ½ inch dice and set the apples aside. Once butter and sugar mixture is light and fluffy, beat in the eggs, 1 at a time, until incorporated.

5

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and nutmeg.

6

In a separate bowl, whisk together the sour cream, vanilla and 3 tablespoons bourbon.

7

With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture approximately 1/3 at a time, alternating between the two. Fold in apples and pecans.

8

Scrape the batter into the prepared pan.

9

Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes. Set cake, in its pan, on a rack to cool.

10

While the cake cools, combine the 1/2 cup granulated sugar, 1/2 cup bourbon and remaining ¼ stick butter in small saucepan.

11

Cook, stirring occasionally, until sugar is dissolved and liquid is slightly thickened, about 5 minutes. Remove pan from heat.

12

With a paring knife, make 12 slits in the bottom of the cake going about ¾ of the way down.

13

Pour ¾ of the bourbon mixture on the bottom of the still-warm cake.

14

Cool in the pan 20 minutes longer, then run a paring knife around the sides of the pan to release the cake.

15

Invert cake onto a wire rack and brush remaining bourbon mixture onto top and sides with a pastry brush.

16

Allow cake to cool completely before cutting. Serve with vanilla ice cream or whipped cream. Serves: 10-12

Ingredients

Spirit
 Cody Road Bourbon
Ingredients
 2 ¼ sticks unsalted butter, at room temperature, plus more to grease pan
 1 ¼ cups brown sugar
 4 large eggs, at room temperature
 2 good size cooking apples (about a 1 ½ pounds), peeled, cored andchopped
 2 ½ cups cups all-purpose flour, plus more to dust the pan
 2 tbsp baking powder
 1 tsp baking soda
 1 tsp ground cinnamon
 1 tsp fine sea salt
 ½ tsp fresh grated nutmeg
 3 tbsp plus 1/2 cup Cody Road Bourbon
 1 cup sour cream
 1 tbsp pure vanilla extract
 1 cup finely chopped, toasted pecans
 ½ cup granulated sugar

Directions

Directions
1

Pre-heat oven to 325ºF. Butter and flour a 12-cup bundt pan.

2

In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and 2 of the 2 1/4 sticks butter on medium-high speed until light and fluffy, about 5 minutes.

3

While butter and sugar are mixing, put approximately 2/3 of the apple pieces in a food processor and pulse until coarsely chopped.

4

Chop the remaining apple pieces into ½ inch dice and set the apples aside. Once butter and sugar mixture is light and fluffy, beat in the eggs, 1 at a time, until incorporated.

5

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and nutmeg.

6

In a separate bowl, whisk together the sour cream, vanilla and 3 tablespoons bourbon.

7

With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture approximately 1/3 at a time, alternating between the two. Fold in apples and pecans.

8

Scrape the batter into the prepared pan.

9

Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes. Set cake, in its pan, on a rack to cool.

10

While the cake cools, combine the 1/2 cup granulated sugar, 1/2 cup bourbon and remaining ¼ stick butter in small saucepan.

11

Cook, stirring occasionally, until sugar is dissolved and liquid is slightly thickened, about 5 minutes. Remove pan from heat.

12

With a paring knife, make 12 slits in the bottom of the cake going about ¾ of the way down.

13

Pour ¾ of the bourbon mixture on the bottom of the still-warm cake.

14

Cool in the pan 20 minutes longer, then run a paring knife around the sides of the pan to release the cake.

15

Invert cake onto a wire rack and brush remaining bourbon mixture onto top and sides with a pastry brush.

16

Allow cake to cool completely before cutting. Serve with vanilla ice cream or whipped cream. Serves: 10-12

Apple Bourbon Bundt Cake
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Mississippi River Distilling Company

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