Bourbon Apple Cake with Maple Cinnamon Frosting

It really is worth it to make your own apple puree for this cake, instead of reaching for a jar of apple sauce. You’ll get better texture and flavor from fresh apples, plus have the opportunity to infuse them with bourbon, lending a subtle yet unmistakable note to the cake. The bourbon cooks with the apples, so much of it evaporates, but if you prefer not to use alcohol you can substitute orange juice.

Bourbon Apple Cake with Maple Cinnamon Frosting

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
It really is worth it to make your own apple puree for this cake, instead of reaching for a jar of apple sauce. You'll get better texture and flavor from fresh apples, plus have the opportunity to infuse them with bourbon, lending a subtle yet unmistakable note to the cake. The bourbon cooks with the apples, so much of it evaporates, but if you prefer not to use alcohol you can substitute orange juice.
5 from 1 vote
Servings 8

Ingredients
 

  • 2 pounds apples, such as McIntosh, Honeycrisp or Gala
  • ½ cup (100 grams) dark brown sugar
  • ¼ cup bourbon
  • 12 tablespoons (1 ½sticks) unsalted butter
  • ¾ cup (150 grams) sugar
  • 2 large eggs
  • 1 egg yolk
  • 1 teaspoon pure vanilla extract
  • 2 cups (145 grams) all-purpose flour
  • ½ cup (65 grams) whole wheat flour
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon freshly ground nutmeg
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt

For the frosting:

  • 8 ounces cream cheese, at room temperature (do not use light cream cheese)
  • 4 tablespoons butter, at room temperature
  • 2 teaspoons vanilla
  • 1 ½ teaspoon ground cinnamon
  • ¼ cup pure maple syrup
  • 2 cups sifted powdered sugar

Instructions
 

  • Preheat your oven to 325 F. Butter a 9-inch square pan, line with parchment paper and set aside.
  • Peel and core the apples and cut into small chunks. Place them in a saucepan with the brown sugar and cook, partially covered, for about 20 minutes, stirring often. Add the bourbon and cook 10 minutes more. Transfer to a food processor and puree. The mixture won’t be totally smooth, its ok if it is a little chunky, but should have no large pieces. Set aside to cool slightly.
  • Brown the butter by placing it in a medium saucepan over medium high heat. It will start to bubble and sputter, but let it cook, stirring occasionally, until the milk solids have turned brown. Immediately pour the browned butter into a large heat-proof mixing bowl. Let it cool down for 10-15 minutes.
  • Mix the white sugar into the butter with a whisk. Next add the vanilla, then mix in the eggs and yolk one at a time. Finally stir in the apple mixture until well combined.
  • Whisk the dry ingredients (flour, nutmeg, cinnamon, salt and baking powder) in a separate bowl. Gently fold the dry ingredients into the wet, then scrape into your pan and bake 45 minutes, or until firm to the touch and slightly pulling away from the sides.
  • Cool in the pan 10 minutes, then run a knife around the sides and turn out onto a cooling rack. Cool completely. The cake can be made 1 day ahead, wrapped in plastic wrap. To serve, spread the frosting just on the top of the cake, coming almost to the edges.

For the frosting:

  • Beat the butter and cream cheese together using a stand mixer with the paddle attachment. Add the vanilla, cinnamon and maple syrup and mix thoroughly. Add the powdered sugar and beat until just combined and the mixture is light and fluffy..
Tried this recipe?Let us know how it was!
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Joanne
Joanne
6 months ago

5 stars
My hubby and I love this recipe. Can’t wait to make it again! It won’t be long lol. Thx for a great recipe Lexi!

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