Apple Bourbon Coffee Cake Recipes

SALTED BOURBON APPLE CRUMBLE COFFEE CAKE

Steps:

• 1. Preheat the oven to 350° F. Butter a 9-inch bundt pan.2. In a large mixing bowl, beat together the butter and brown sugar until combined. Add the sour cream, apple butter, and vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, baking soda, cinnamon, and salt. Slowly mix in the apple cider and bourbon until just combined, being careful not to overmix.3. To make the streusel. In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the butter and use your fingers to mix the butter into the flour until a crumble forms.4. Spoon half the batter into the prepared pan. Sprinkle the apples over the batter, sprinkle half the crumble over the apples. Spoon the remaining batter over in an even layer. Evenly layer on the apple slices, then top with the remaining streusel mix.5. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Let cool 30 minutes and then invert the cake onto a plate, flipping it back upright onto a serving plate.6. To make the glaze, add the butter and maple to a small pot set over medium heat to melt. Whisk in the powdered sugar, bourbon, and salt. Drizzle the glaze over the cake and let set 10 minutes. Serve the cake slightly warm or at room temperature. Keep cake stored, covered in the fridge.

APPLE BOURBON BUNDT CAKE

Steps:

• Heat the oven to 325 degrees. Grease and flour a 12-cup bundt pan. In a small bowl, combine 3 tablespoons bourbon and the candied ginger. Let stand 10 minutes.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and remaining butter on medium-high speed, until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, until incorporated.
• In a separate bowl, whisk together the remaining flour with the baking powder, baking soda, cinnamon, salt and nutmeg. In a separate bowl, whisk together the sour cream and vanilla. Pour in the bourbon from the ginger mixture (reserve ginger) and whisk until smooth. Stir in zest.
• With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture in three additions, alternating between the two. Fold in the ginger, apples and pecans. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes. Cool in the pan 20 minutes, then run a paring knife around the sides of the pan to release the cake; cool, flat side down, on a wire rack.
• While the cake cools, combine the 1/2 cup granulated sugar and 1/2 cup whiskey in a small saucepan. Over low heat, gently stir until the sugar dissolves. Stir in the lemon juice and take off the heat.
• While the cake cools, make 10 slits on top with a paring knife and pour half the bourbon-sugar mixture on the still-warm cake. When the cake is fully cool, flip it and pour the rest of the glaze on the other side, then flip again to serve.

APPLE CRUMBLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish generously.
• Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside.
• Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
• Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
• Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined.
• Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
• Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.

APPLE BOURBON CAKE

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.