This cake is sort of a combination of coffee cake, bundt, and Kerry apple cake all into one topped with a glorious frosting based with real bourbon. Flavors of the season like cinnamon, all spice, and clove permeate through the soft, moist cake. Tender apples and spiced walnuts give texture. To top it all off, a delicious and easy frosting of sugar, apple cider and bourbon to bring the cake home. This is lovely for breakfast or brunch especially if you're entertaining guests for the holidays, and just perfect in the afternoon with a hot cup of coffee or tea. Easy to make and delicious. Enjoy!
Apple Spice Cake with Apple Cider Bourbon Glaze
for the apples:
3 apples (recommend jazz or pink ladies), peeled and cored
1 Tbsp granulated sugar
1/4 tsp ground cinnamon
1 Tbsp bourbon
juice of 1/2 lemon (or orange)
Take the apples and slice them thinly. Place in a bowl. Add the sugar, cinnamon, bourbon, lemon juice, and flour and toss to combine. The lemon juice is going to help keep the apples from browning.
Let stand to marinade while you make the rest of the components for the cake.
for the nuts:
1/3 cup chopped walnuts
1 Tbsp granulated sugar
1 tsp ground cinnamon
1/4 tsp ground clove
Toss the walnuts in the sugar and spice mixture. Set aside.
for the cake:
3 cups all purpose flour
1 cup granulated sugar
1 cup brown sugar
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp ground nutmeg (can sub with ground mace)
3 eggs, lightly beaten
3/4 cup vegetable oil
1 Tbsp vanilla extract
1 cup greek yogurt (plain! not flavored!)
2 Tbsp milk or half n half
Preheat oven to 350 degrees. Butter a bundt cake and set aside.
Place the flour, sugar, baking soda, cinnamon, allspice, and nutmeg in a bowl (or bowl of standing mixer fitted with paddle attachment). Whisk together to combine. With machine on or with handheld mixture, begin adding the eggs and mix until incorporated. Then add the vegetable oil, vanilla, yogurt and milk. Mix everything until well combined. The batter will be quite dense.
Take half of the batter and layer it into the cake pan.
Next, layer in the apples. You can just add them in one layer or do a decorative patter. I can't resist a pattern. :) Don't add too much of the juice left behind with the apples, but a little is ok.
Add the remainder batter on top and smooth out to cover all the apples.
Next top with the nut mixture.
Bake in oven until center is set and a toothpick inserted comes out clean, about 30 minutes. Cook time will depend on your oven, so go off of the toothpick test to make most sure!
Once cake is cooked all the way through, remove from oven and gently loosen the sides from the pan with a knife. Invert the cake onto a plate or serving platter, then firmly tap the top of the cake pan to (hopefully) release the cake easily from the pan.
Let cake stand to cool completely before adding the glaze. If the cake is too warm the glaze will melt right off and not set properly. You can make the cake a head of time and glaze before serving.
Apple Cider Bourbon Glaze
1 cup confectioner's sugar
1 good splash bourbon
1-2 Tbsp apple cider
Whisk the ingredients together. Begin with 1 tablespoon of apple cider and see how thick the glaze is; if it's too thick and hard to spoon then add the second tablespoon of apple cider. You want the glaze to be thick enough to hold but not too thin so it runs off. If for some reason you find your glaze has gotten too thin, simply add more sugar to thicken it again.