Moist Apple Spice Bundt Cake with Sour Cream
Moist, spiced, and unapologetically Southern — this apple sour cream bundt cake is loaded with fresh apples and finished with a bourbon glaze that keeps it tender for days (if your family doesn’t devour it first). Not into booze? Swap in apple cider or juice and keep every bite cozy.
Servings 12 servings
Calories 534kcal
Equipment
Ingredients
Cake
- ½ cup butter room temperature
- 2 ½ cups all-purpose flour
- ¼ cup whiskey or apple juice/cider
- 1 ¾ cup light brown sugar
- 4 eggs room temperature
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- 1 teaspoon salt
- ½ teaspoon chipotle powder optional but SO perfect in this
- ½ teaspoon cloves
- ½ teaspoon nutmeg freshly grated
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 ½ teaspoons lemon zest finely grated
- 1 ½ cups apples peeled and diced
- ½ cup apples grated
- 1 cup pecans toasted and chopped
Glaze
- ½ cup whiskey or apple juice/cider
- ½ cup sugar
- 1 tablespoon lemon juice
Instructions
Cake
- 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. It will register about 200℉ on an instant-read thermometer when it's done. Don't over-bake or it will be dry.
- Cool in the pan 10 minutes, then run a paring knife around the sides of the pan to release the cake.
Glaze
- Combine ½ cup sugar and ½ 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.
Notes
Storage:
Store tightly covered with plastic wrap or in an airtight container at room temperature for up to 4 days. Freeze for up to 3 months for longer storage.
Tips:
- Use a nonstick cooking spray to thoroughly coat your bundt pan so the cake doesn't stick. Don't miss any of the little nooks or crannies!
- Use a long wooden pick or a cake tester to make sure the cake is done all the way in the middle. Toothpicks are sometimes too short to reach the center of bundt cakes. Internal temperature will be 200F when done.
- To easily flip the apple spice cake out of the bundt pan, place a wire rack or cake plate upside down over the open end of the pan. Securely hold the rack or plate to the pan, and, in one swift motion, flip it all over. Set it down and let the bundt pan sit for a few minutes to allow the cake to release.
Nutrition
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
