Go Back

Apple Cake with Honey Bourbon Glaze

It is Fall in Minnesota, that means apples are in abundance. I love finding new ways to make yummy apple treats.
Currently, I'm obessed with Zoë François cookbooks and show. I'm a wannabe baker. Becoming a good baker takes time and patiences, along with knowing the methodical steps to execute. I'm willing to learn it all.
This Apple Cake is rich and hearty (if you can explain a cake as hearty). Caramel/bourbon glaze makes this cake a show stopper. You can make this apple cake for your next Sunday Dinner or for a celebration of any kind. My new favorite Apple Cake EVER!!
This recipe is from Zoë François Cookbook, Zoë Bakes (I will link it below)
Print Recipe Pin Recipe

Equipment

  • Bundt pan
  • Stand mixer (Kitchenaid)

Ingredients
  

  • 1 1/4 cups vegetable oil
  • 1 1/2 cups sugar
  • 2/3 cup lightly packed brown sugar
  • 3 tbsp bourbon
  • 2 tsp vanilla
  • 3 eggs, room temperture
  • 2 cups grated apples
  • 2 cups apples chopped into chunks
  • 2 cups all-purpose flour, plus 1 tbsp
  • 1 cup whole wheat flour
  • 1 tbsp ground cinnamon
  • 1 tsp baking soda
  • 3/4 tsp kosher salt
  • 1 cup walnuts (optional)

Honey-Bourbon Glaze

  • 1/4 cup heavy whipping cream
  • 1/4 cup granulated sugar
  • 3 tbsp honey
  • 2 tbsp bourbon
  • 1 tbsp unsalted butter
  • 1 pinch salt

Instructions
 

  • Preheat oven to 325°
  • In a large bowl, combine the oil, both sugars, bourbon, vanilla, and eggs and stir with a spoon to mix. Then stir the grated apples.
  • In a separate bowl, whisk together the 2 cups flour, whole wheat flour, cinnamon, baking soda, and salt. Add dry ingredients to the apple mixture and mix only until it all comes together in a smooth batter.
  • Toss the apple chunks and chopped walnuts (if using) with the 1 tbsp all purpose flour and fold into batter.
  • Pour batter into prepared pan. Gently tap the pan on the counter several times to make sure the batter has fully settled into the nooks of the Bundt pan.
  • Bake until the testers comes out clean, about 1 hour-15 minutes. Let the cake cool in the pan for 15 minutes, then turn upside down and turn it out unto a cake plate.

Honey-Bourbon Glaze

  • In a medium saucepan over medium-low heat, combine the cream, granulated sugar, honey, bourbon, butter and salt; stir to mix; simmer for 2 minutes.
  • Drizzle half of the glaze over the still warm cake. Save the remianing glaze and drizzle over the fully cooled cake when you are ready to serve.
    HAPPY EATING!!