Mark Bittmans Bourbon Apple Cake Food

MARK BITTMAN'S BOURBON APPLE CAKE

Mark Bittman's Bourbon Apple Cake image

Soaking a cake in liquor or syrup is an old concept. Bake a standard cake, like this golden one, and when it's done, pour enough sweetened, butter-laden alcohol over the top to really saturate it. The result is strong and juicy and makes frosting superfluous.

Provided by Mark Bittman

Categories cakes, dessert

Time 2h

Yield About 12 servings

Number Of Ingredients 10

Ingredients

2 sticks butter, softened, more for greasing pan
Flour (if using Bundt pan)
2 medium apples (about 8 ounces), peeled, cored and quartered
2 1/2 cups sugar
4 eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup bourbon, Calvados, Cognac or brandy

Steps:

Heat oven to 350 degrees. Grease a 9-by-13-inch rectangular pan with butter, or butter and flour a 9-inch Bundt pan. Put apples in a blender or food processor and purée; remove and set aside.
In food processor, combine 1 1/2 sticks butter (12 tablespoons) with 1 1/2 cups sugar and pulse until combined. With motor running, add eggs one at a time. Add apple purée and process until just combined.
In a large bowl, combine flour, baking powder and salt. Add about a third of flour mixture to apple mixture in food processor. Then, with motor running, add about half of milk; add another third of flour, followed by rest of milk, then finally last of the flour. Process until batter just evens out.
Turn batter into prepared pan and bake until middle is set (your fingers should leave only a small indentation when you gently press cake), 45 to 50 minutes. When done, cool in pan for about 10 minutes.
Meanwhile, combine 1 cup liquor in a small pot with remaining butter and sugar. Cook, stirring occasionally, until sugar is dissolved and liquid is slightly thickened, about 10 minutes. Let cool to room temperature, then pour over cake; let it sit for at least an hour before serving. (For Bundt, let it sit for an hour, then unmold). Store at room temperature, covered with waxed paper, for up to 2 days.

Nutrition Facts : @context http, Calories 478, UnsaturatedFat 6 grams, Carbohydrate 66 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 10 grams, Sodium 185 milligrams, Sugar 44 grams, TransFat 1 gram

APPLE BOURBON CAKE

Apple Bourbon Cake image

New York is apple country and this cake recipe is courtesy of the state's apple growers group. I am tucking it away to make for Thanksgiving but thought I would share it in the meantime. My own version will probably include less sugar as we don't like things quite so sweet. Please note the preparation time include an hour of soaking time.

Provided by justcallmetoni

Categories Dessert

Time 2h15m

Yield 24 serving(s)

Number Of Ingredients 13

Ingredients

cooking spray
4 cups chopped apples, peeled and cored (NY State apples of course)
1 cup Bourbon
2 cups sugar
1/2 cup vegetable oil
2 eggs
2 cups flour
2 teaspoons baking soda
2 -3 teaspoons cinnamon
1/2-1 teaspoon salt
1 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup chopped walnuts

Steps:

Place the chopped apples and bourbon in a large resealable bag an shake a bit. Let sit for 1 hour, occasionally tossing a bit to insure that all of the fruit gets well seasoned.
Preheat oven to 375 degrees. Prepare an 13x9 inch inch baking pan with a light coating of cooking spray. Set aside.
In a large bowl, beat together the sugar, oil and eggs using a electric mixer or a whisk.
In a separate bowl, mix together the flour, baking soda, cinnamon, salt, nutmeg, and cloves.
Fold the dry ingredients into the wet, mixing thoroughly.
Add in the chopped apples, bourbon and walnuts by hand.
Pour batter into prepared pan and bake for 1 hour or until a toothpick inserted in the center comes out clean.
Serve warm or cold with whipped cream, ice cream or frozen yogurt.

Nutrition Facts : Calories 219.7, Fat 8.3, SaturatedFat 1.1, Cholesterol 15.5, Sodium 160.1, Carbohydrate 28.4, Fiber 1.2, Sugar 19, Protein 2.4

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