Apple Bourbon Bundt Cake

Name: Apple Bourbon Bundt Cake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Ingredients: Cody Road Bourbon; 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

Prep Time30 minsCook Time1 hr 10 minsCategoryDesserts

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

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

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.

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

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.

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

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

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.

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. Set cake, in its pan, on a rack to cool.

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

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

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

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

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

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

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