Equipment
- 2 sticks unsalted butter, at room temperature, plus more to grease pan
- 2 ½ cups all-purpose flour, plus more to dust the pan
- 1cup light brown sugar
- 3/4 cup sugar
- 4 large eggs, at room temperature
- 1/4 c bourbon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon fine sea salt
- ½ teaspoon grated nutmeg
- 1 cup whole milk Greek yogurt yogurt
- 1 tablespoon vanilla extract
- 1 ½ teaspoon finely grated lemon zest
- 2 medium Granny Smith apples, grated
- 1/2cup finely chopped, toasted pecans
Glaze:
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 tablespoon maple syrup
Intstructions
Heat the oven to 325 degrees. Grease 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 remaining butter on medium-high speed, until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, until incorporated, followed by bourbon
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. Stir in zest.
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. 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.
While the cake cools, combine the powdered sugar, maple syrup and heavy cream.
When the cake is fully cool, flip it and pour glaze on.
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Meet Jessica!
I believe that a meal is always about so much more than a plate of food. It is about honoring food producers, perfecting technique, finding harmony between ingredients. Most importantly, it is about sharing it with those you love.
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Kitchen Must Haves
Assembly:
- Mix coffee and Kahlua in a shallow dish.
- Dust an 8x8 glass dish with2 tbsp of cocoa powder. Dipping ladyfingers in coffee mixture first, line bottom of glass dish. Spread half of saffron mixture in an even layer and repeat with another lady of ladyfingers, followed by remaining half of saffron mixture. Smooth top and dust with 2 tbsp of cocoa powder. Refrigerate for 2-4 hours. Enjoy!
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