Prep 1 hr 15 mins
Cook 1 hr
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.
- 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
- 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.
Wow! This goes right into the 10-star book. I cut the recipe down to fit an eight inch pan and used tart Washington apples (the REAL apple country :) ). The spices were right on and the cake was very moist. Mine also was a bit overdone at the edges, so I will bake a shorter time next time. Served cooled but will try it warm next time with a scoop of vanilla bean ice cream.
I used a boxed spice cake mix and added the macerated apples and some extra apple pie spice. It worked well. Next time, I'll throw some raisins in with the apples.
So wonderful! I took mine out at 30 minutes and it was perfectly baked. If you want a strong bourbon flavor, eat it warm, but for just a hit of bourbon, it definitely needs cool. I learned that after getting buzzed off the first piece! ;)