Bourbon Apple Bundt Cake
I partnered with Slate Valley Farms to add their infused maple syrups into different recipes and honestly, so glad I did, because it led me to this cake. It is insanely light and moist, had warm fall flavors and a kick of bourbon, all rounded out by a sweet glaze. And nothing else, the cake is absolutely beautiful.
I started looking at different recipes and found a NYT cooking recipe that I used as a guideline for the important things like leavening agents, amount of flours, etc. However, I wanted to nix the candied ginger and the sugar lemon glaze and make it my own, really highlighting the Slate Valley Farms product.
I recommend you make this RIGHT NOW, if not sooner! If you do, let me know what you think and be sure to tag me at @MangioMangiamo on Instagram.
INGREDIENTS
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
3 tablespoons Slate Valley Farms Bourbon Maple Syrup
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 Slate Valley Farms Bourbon Maple Syrup
PREPARATION
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 maple syrup.
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.