spiced apple cider bundt cake with buttered bourbon glaze #bundtbakers

It’s the third Thursday of the month y’all! You (probably) know what that means!

spiced apple cider bundt cake with buttered bourbon glaze | Brooklyn Homemaker

Bundt bonanza baby! #bundtbakers is back and this month’s theme is BOOZE!!!

Now that’s my kinda theme! I knew when I joined the bundt bakers that booze was bound to turn up as a theme sooner or later, and I’ve been waiting patiently since day one. When I hosted a few months back I almost chose it myself, but I decided that I shouldn’t force it. Thankfully I didn’t have too long to wait!

I want to say a big big thank you to our host, Lauren of From Gate to Plate, and remind everyone to keep scrolling down after the recipe to see all of the beautiful booze based bundts everyone baked this month!

spiced apple cider bundt cake with buttered bourbon glaze | Brooklyn Homemaker

I wanted my bundt this month to have a nice assertively boozey flavor, but also wanted the cake to be seasonally appropriate with some kind of Autumnal produce.

After weighing several options I decided on an apple spice cake with a boozey glaze. I love the flavor of apple cider spiked with a bit of whiskey so I figured I couldn’t go wrong turning that into a cake. I opted for bourbon because it has such a nice sweet caramel-y flavor, but in a pinch you could use other whiskeys. Scotch might be a bit too smoky, though that actually could be an interesting addition.

spiced apple cider bundt cake with buttered bourbon glaze | Brooklyn Homemaker

As fate would have it, I’d have a few stumbling blocks before I’d end up with a finished cake to slice into.

Early on I had a feeling that the batter was too liquid, but I’d gotten the recipe from a trusted source so I powered through and put the cake in the oven. The minute it came out of the oven I knew it wasn’t good. The cake seemed like it had hardly risen at all, but within minutes it managed to start to sink in the center. I waited for it to cool a bit before un-molding, but the minute I lifted the pan off of the cooling rack I knew something had gone very wrong. The texture was dense and rubbery, almost flan-like, and not in a good way. I think the addition of a small amount of bourbon to the batter may have made things even worse, but I hadn’t made any serious changes or substitutions so I still don’t fully understand what went wrong.

spiced apple cider bundt cake with buttered bourbon glaze | Brooklyn Homemaker

Not being one to accept failure, especially in the face of a #bundtbakers deadline, I asked Russell to run to the store for me while I washed the pan and took out more butter to soften.

The second time around I decreased the amount of liquid and apple and increased the amount of flour. Before the batter even went into the pan I knew things were going to be okay.

spiced apple cider bundt cake with buttered bourbon glaze | Brooklyn Homemaker

Aaaand then I went to make the glaze.

I thought a brown sugar bourbon glaze would compliment the flavors in the cake really nicely, but when I tried creaming the brown sugar with butter it refused to dissolve and the resulting glaze had a terrible gritty texture. Ugh. Seriously?

So, that batch went in the garbage along with my first cake. Next I tried melting the butter and brown sugar together in a saucepan to get rid of the grit factor, but again, disaster. I don’t know if my brown sugar was old or something, or if I was just having an off day. Either way, two cakes had been baked and I was about to make a third glaze.

Thankfully the third time really was a charm, and the glaze was perfect both in texture and flavor. Phew!

spiced apple cider bundt cake with buttered bourbon glaze | Brooklyn Homemaker

In the end, this cake was worth all the effort and frustration.

It’s unbelievably moist and wonderfully tender with loads of fresh apple flavor and plenty of spice. Like apple pie in cake form, with a hint of sweet bourbon to round everything out. It doesn’t get much better than that, especially this time of year. Bourbon has such a rich caramel-y flavor that the buttered bourbon glaze perfectly compliments all that apple and cider and spice. The glaze does have a kick to it, but you get such a small amount in every bite of cake that it feels really well balanced. None of the alcohol gets cooked out of the glaze though, so this cake is strictly for adults. Sorry kiddos!

spiced apple cider bundt cake with buttered bourbon glaze | Brooklyn Homemaker

Spiced Apple Cider Bundt Cake with Buttered Bourbon Glaze

adapted from Serious Eats

1 stick unsalted butter, softened (plus more for pan)
1 medium firm apple (I used Braeburn), peeled and grated (about 3/4 cup grated apple)
1 cup apple cider
1/2 cup buttermilk
2 tablespoons (1 oz) bourbon whiskey
1 tsp vanilla
3/4 cup sugar
1/2 cup dark brown sugar
3 large eggs
1/4 cup canola oil
3 cups all purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon coarse kosher salt
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon

Preheat oven to 350°F.  Generously butter and flour a non-stick 10 cup bundt pan and refrigerate until ready for use.
In a medium bowl, mix together the grated apples, apple cider, buttermilk, bourbon, and vanilla. Set aside.
In a large bowl or stand mixer, cream together the butter and white and brown sugars until fluffy. Add the eggs one at a time, incorporating fully between each addition.  Mix in canola oil until combined.
In a separate bowl, whisk together flour, baking soda, baking powder, salt, cloves, nutmeg, and cinnamon.
Add 1/3 of the flour mixture to the butter mixture, mixing just until incorporated. Scrape down the sides of the bowl before adding 1/2 of the liquid mixture. Mix to combine and scrape down the sides of the bowl. Repeat with the remaining flour and liquid, ending with flour.
Pour batter into the prepared bundt pan and smooth out the top. Bake for 50-55 minutes, or just until a toothpick inserted in center comes out clean.  Let cool for 20 minutes in the pan before inverting onto a cooling rack to remove from the pan. Cool completely before drizzling with glaze.

Buttered Bourbon Glaze:
4 tablespoons melted butter
3 tablespoon bourbon
1 1/2 cup confectioners’ sugar, sifted

To make the glaze, melt and slightly cool the butter. Whisk in the confectioner’s sugar and bourbon until smooth and free of lumps. If too thick, you can add a few more drops of bourbon until it reaches the desired consistency. Drizzle or pour over the top of the completely cooled cake and allow the glaze to dry before serving.

spiced apple cider bundt cake with buttered bourbon glaze | Brooklyn Homemaker

Check out this bounty of boozey bundts! They all sound amazing, and I can’t believe how much our group is growing!

48 comments

  1. Dear Tux, your bundt came out absolutely perfect. I love your pan especially! It makes the drizzle even more beautiful. This sounds like delicious cake and perfect for the season. Blessings, Catherine

    Liked by 1 person

  2. I can see where this would be a great fall cake. Beautiful!! Nice and apply and boozy with the glaze. I can NEVER get my glaze to look like that.

    Liked by 1 person

  3. Hi Tux,
    As always you’ve made me immediately want to jump into the kitchen and make your recipe! Your cake looks incredibly moist and I simply love the glaze!!! YUMMY!!!

    Liked by 1 person

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