APPLE WHISKEY BUNDT CAKE (for ten)
2 sticks unsalted butter, at room temperature, plus more to grease the pan
2-1/2 cups all-purpose flour, plus more to dust the pan
3 tablespoons plus ½ cup bourbon or rye whiskey
½ cup candied ginger, chopped
1-3/4 cup light brown sugar
4 large eggs, at room temperature
2 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon fine sea salt
½ teaspoon nutmeg
1 cup sour cream
1 tablespoon vanilla extract
1-1/2 teaspoons finely grated lemon zest
2 medium Granny Smith apples, peeled, cored and coarsely grated
1 cup finely chopped toasted pecans
½ cup granulated sugar
juice of ½ lemon
- Heat the oven to 325*. Grease and flour a 12 cup bundt pan. In a small bowl, combine 3 tablespoons whiskey 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, one 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 the 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 and 20 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 ½ cup granulated sugar and ½ 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 whiskey 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.
from The New York Times, November 23, 2011