JOYFUL scribblings

Bourbon Apple Cake

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bourbon apple cake

This bourbon apple cake has a unique flavor and a little crunch in every bite.  I found the recipe in Real Simple Magazine and decided to try it because it’s different from traditional apple pie and contains grits.  The crispness of the apples combined with the grits give the apple cake a crunchy texture.


The cake tastes very similar to apple pie, but without all the pie crust.  I found this apple cake almost impossible to overbake. I probably could have even let it cook a little longer because you want the cake to be a golden brown color.  It’s baked in a springform pan so you also don’t have to worry about removing the cake from the pan in one piece.

A shortcut to making this cake is to use an apple peeler like this one.  I have owned one for years and have used it many times.  It’s a huge time saver and I highly recommend purchasing one if you like to make apple desserts. You can also use it for potatoes.  The link is through Amazon which I’m an affiliate with so should you decide to purchase one I get a very small credit.

bourbon apple cake recipe

With Thanksgiving coming up this bourbon apple cake recipe is as an additional dessert option that’s a little different from traditional apple pie.  A scoop of vanilla ice cream on the side or a dollop of whipped cream on top makes it complete.  You may also want to have the extra bourbon on hand to keep you sane through the holidays.

Bourbon Apple Cake
5.0 from 2 reviews
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Author:
Ingredients
  • ½ cup(1 stick) unsalted butter, melted, plus more for the pan
  • ½ cup all-purpose flour, spooned and leveled
  • ⅓ cup instant grits
  • ¾ teaspoon baking powder
  • 1 teaspoon fine salt
  • 2 large eggs
  • ¾ cup sugar
  • 3 tablespoons bourbon ( I used Knob Creek, Maple Flavor)
  • 1 teaspoon pure vanilla extract
  • 4 apples, chopped
Instructions
  1. Heat oven to 350° F.
  2. Butter an 8-inch springform pan and set on a rimmed baking sheet.
  3. Whisk together the flour, grits, baking powder, and salt in a small bowl; set aside.
  4. In a separate bowl, whisk the eggs until foamy.
  5. Add the sugar, bourbon, and vanilla and whisk to combine.
  6. Whisk in the flour mixture and butter in alternate additions, beginning and ending with the flour mixture. Mix until just combined.
  7. Fold in the apples. (The batter will be very apple-heavy.) Transfer the batter to the prepared pan.
  8. Bake until a toothpick inserted in the center comes out clean and the cake is golden brown, 60 to 70 minutes. Cool the cake in the pan for 10 minutes.
  9. Run an offset spatula or butter knife around the edge of the pan to loosen, then remove the sides of the pan.
  10. Serve warm or at room temperature.

If you like apple recipes here’s more.  I’ve shared a delicious apple bread recipe,  toffee apple dip and snicker salad with apples.

Linking to: Treasure Box Tuesday, I’m Lovin’ It Link Party, Foodie Fridays

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Comments

  1. Grits, huh? I am going to take your word for it on this one, Dawn. I am not a grits lover to be sure, but this looks so good and quite different from any apple pie or apple cake recipes I have. I like the look as much as I may like the taste of the cake.

    • I’m typically not a big fan of grits either Chloe unless they have a ton of cheese in them. I wanted to try it because it was very different from anything I’d ever seen before too.

    • Thanks Thalia! The texture is a little crunchier than traditional apple pie because of the grits and it doesn’t have the pastry crust, but I thought it was tasty.

  4. I love bourbon and apples…this cake sounds so unique I want some right now…with my tea…for breakfast! Thanks for linking up at #FoodieFridays!

  7. Please let me know, if I need to prep this Bourbon Apple cake for a few days ahead, should I keep it in the refrigerator and cover tightly or not to use a cover. How long it can stay fresh?
    Thank you,
    Marianna

    • I just made made mine the same day and we ate it that day. If you are wanting it to make it ahead of time I would only make it one day ahead and keep it in the refrigerator covered. You can warm it in the oven or each slice in the microwave. It’s a very dense cake, mostly apples. I think it’s probably best eaten warm or at room temp with some whipped cream or ice cream. I would have some on had for those who want it.

  8. Dawn,

    This is a wonderful dessert! I have made it several times as my husband asks for it a lot. Do you have the nutritional information available? I can’t seem to find it online.

    Thanks!

    Annamarie

    • I’m so glad you and your husband liked it Annamarie. You just made my day with your comment. I will see if I can find the recipe I cut out. I may have tossed it since I put it on my blog, but I don’t recall it having the nutrition info. That’s strange it’s not on the website.

    • I haven’t found my copy. I looked on Real Simple’s site and it has a button at the bottom for nutrition information; however, when you click on it there isn’t any listed. Maybe if you contact them they’ll respond. Good luck! If I come across it I’ll let you know.

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