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. If you don't care for whisky substitute apple juice or cider in the same measurement.
½teaspoonchipotle powderoptional but SO perfect in this
½teaspooncloves
½ teaspoonnutmeg freshly grated
1cupsour cream
1teaspoonvanilla extract
1 ½teaspoonslemon zestfinely grated
1 ½cupsapplespeeled and diced
½cupapplesgrated
1cuppecanstoasted and chopped
Glaze
½cupwhiskeyor apple juice/cider
½cupsugar
1tablespoon 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 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!
Always use room temperature ingredients when directed to in a recipe. Adding something that is too cold can cause your batter to curdle, which really impacts the final result!
Try to use large eggs, if at all possible, rather than small ones.
If you don't have a stand mixer, you can use a handheld electric mixer and some medium and large mixing bowls.
If using a handheld mixer, use the beaters (not whisks) when the recipe calls for the paddle attachment.
Mixing the batter incrementally as directed below helps it come together smoothly, resulting in a moist cake. Baking is a science, and every step matters.
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.
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.
A pastry brush helps you apply the whiskey glaze evenly to the top of the cake. However, you can just pour it on, too.