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Whisky Apple Bundt Cake
Apple cake is one of the oldest desserts still in popular demand today. Believe it or not, its origins can be found in medieval Europe -- specifically in Poland. Today, apple cake is a classic American dessert that is beloved in all 4 corners of the US.
This moist, spice-filled, fruity cake is perfect for the winter season. And what makes it even better for the cooler months of the year is the addition of Texas Crown Club Whisky. The whisky gives this cake a deep, savory flavor that will satisfy your whisky craving, and your sweet tooth at the same time.
If you think that apples are solely a Northern commodity, think again. In the past decade, apple sales in Texas have skyrocketed. There’s a common misconception that Texas is simply too hot and humid to grow desirable apples. The reality is, Fuji, Pink Lady, Gala, Mitsu, and more are all able to grow and thrive under the Texas sun.
Texas Crown Club Whisky Apple Bundt Cake Recipe
Texas Crown Club Whisky Apple Bundt Cake Recipe
Having a cake around the house is always a delight. You can often tell how good a cake is by the amount of time it’s left on the kitchen counter. In this case, expect your cake to be gone within a couple days -- it has a flavor that both kids and adults can’t get enough of.
When topping this cake off with its sweet whisky glaze, make sure you wait until the cake is completely cool. Otherwise, the glaze will simply melt off.
Ingredients
For cake
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 1¾ cup light brown sugar
- 2 sticks room temperature unsalted butter
- 3 eggs
- 1 cup sour cream
- ½ cup Texas Crown Club Whisky
- 1 teaspoon vanilla extract
- 1 cup grated apples (Granny Smith, Pink Lady, Jonagold, Cortland, and Honeycrisp work well)
- ½ cup pecan or walnut pieces (optional)
For glaze
- 1 tablespoon Texas Crown Club Whisky
- 2 tablespoons milk
- ¾ cup powdered sugar
- 1 teaspoon lemon juice
Serves about 10
Time: 1½ hours
Step 1 - Preheat the oven to 350°F.
Step 2 - In one mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Set aside.
Step 3 - In another bowl, combine the brown sugar and butter. Beat together until light and fluffy. Then, add in the eggs, one at a time, and combine. Next, add in the sour cream, whisky, and vanilla. Beat until smooth.
Step 4 - Combine the wet mixture with the dry mixture until there are no lumps and everything is evenly distributed.
Step 5 - Peel and grate the apples. Then, fold the grated apples and nuts into the batter.
Step 6 - Take a 12-cup bundt pan and butter it well. Sprinkle it with a bit of flour to further prevent the cake from sticking. Then, pour the batter into the pan and, using a spatula, spread it evenly around the pan.
Step 7 - Bake the cake for 50-60 minutes, or until a toothpick inserted in the center comes out dry.
Now it’s time to make the glaze!
Step 1 - Combine all 4 ingredients in a bowl. To make your glaze thicker, add some more sugar. To make it more liquidy, add in more milk or whisky.
Step 2 - Once the cake is fully cool, pour the glaze on top.
You can pour some powdered sugar or caramel sauce on top to really make this cake stand out. Serve with ice cream, or eat it plain. Either way, this cake is perfect for family dinners and holiday parties.
