A thick slice of whiskey apple cake to illustrate the recipe card.
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Apple Spice Bundt Cake with Whiskey Glaze

Sweet and spicy, this apple bundt cake has all the flavors of fall. The combination of fresh apples and whiskey glaze keeps it moist for days - if it lasts that long. Tastes best the second day. Dust with Confectioner's sugar and drizzle with some caramel syrup before serving, if desired.
Course Cake
Cuisine American - Southern
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 534kcal
Author Marye Audet-White




  • 1/2 cup butter , room temperature
  • 2 1/2 cups all-purpose flour
  • 1/4 cup Firestone & Robertson Distillery Co. TX whiskey
  • 1 3/4 cup light brown sugar
  • 4 eggs , room temperature
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon chipotle powder ,optional but SO perfect in this
  • 1/2 teaspoon cloves
  • 1/2  teaspoon nutmeg   , freshly grated
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons lemon zest , finely grated
  • 1 1/2 cups apples , peeled and diced
  • 1/2 cup apples , grated
  • 1 cup toasted pecans , chopped


  • 1/2 cup Firestone & Robertson Distillery Co. TX whiskey
  • 1/2 cup sugar
  • 1 tablespoon  lemon juice



  • Preheat the oven to 325 degrees F.
  • Grease and flour a 12-cup bundt pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and butter on medium-high speed for 5 minutes or until light and fluffy.
  • Beat in the eggs, 1 at a time, until well mixed.
  • In another bowl, whisk together the flour with the baking powder, baking soda, cinnamon, chipotle, cloves, salt and nutmeg.
  • In another bowl, whisk together the sour cream, whiskey, and vanilla until smooth.
  • Stir in the lemon zest.
  • With the mixer on medium speed, add the dry mixture and sour cream mixture to the butter mixture in three additions, starting and ending with the flour mixture.
  • Fold in the diced apples, grated apples, and pecans.
  • Spoon the batter into the prepared bundt pan.
  • Bake until the cake is golden brown and a skewer inserted into the cake comes out dry - about 60 minutes - start checking at 50 minutes.
  • Cool in the pan 10 minutes, then run a paring knife around the sides of the pan to release the cake.


  • Combine 1/2 cup sugar and 1/2 cup whiskey in a saucepan on low heat.
  • Stir until the sugar dissolves and the mixture begins to simmer.
  • Let simmer 2 minutes.
  • Add lemon juice and stir.
  • Cool slightly and brush on all surfaces of the warm cake.


You usually want a firm, tangy apple for cakes and pies. Some of my favorites are -
  • Honeycrisp (used in this apple cake recipe)
  • Granny Smith
  • Winesap
  • Braeburn
  • Jazz
  • McIntosh
You may have different varieties available where you are - try different apples and in different combinations to see what you like best.


Calories: 534kcal | Carbohydrates: 65g | Protein: 5g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 50mg | Sodium: 463mg | Potassium: 241mg | Fiber: 2g | Sugar: 42g | Vitamin A: 630IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 1.8mg