Bourbon Apple Bundt Cake
A moist and rich bundt cake featuring fresh apples, warming bourbon, and aromatic spices. This sophisticated twist on classic apple cake is perfect for fall gatherings and holiday celebrations.
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Ingredients
- 2 ½ c 300g all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ tsp ground cinnamon
- 1 c 2 sticks, 227g unsalted butter, room temperature
- 1 c 220g brown sugar
- ¾ c 150g granulated sugar
- 3 large eggs room temperature
- 1 c plain greek yogurt or sour cream
- ¼ c bourbon
- 1 Tbsp vanilla extract or paste
- ½ c pecans chopped
- 2 apples peeled and cut into small cubes
Glaze
- 1 c 120g powdered sugar
- 1 Tbsp bourbon
- ¼ c heavy cream
Instructions
- Preheat oven to 325°F (160°C). Grease a 10-12 cup bundt pan with butter or nonstick spray. Set aside.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy. Add in eggs, one at a time, followed by yogurt and bourbon. Add the dry ingredients into the wet ingredients and mix on low, just until combined. Fold in the apple chunks and pecans until evenly combined.
- Spoon the batter into the prepared bundt pan and smooth into an even layer. Bake for 55–70 minutes or until a toothpick inserted in the cake comes out clean.
- Allow the cake to cool in the pan. Once cooled, invert onto a serving plate.
Glaze
- Add powdered sugar, bourbon and heavy cream to a bowl and whisk until smooth. Drizzle over the cake before serving.
