Brown Butter Apple Bundt Cake with Bourbon Butterscotch Sauce
User Reviews
5
3 reviews
Excellent
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Prep Time
30 mins
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Cook Time
1 hr 5 mins
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Additional Time
2 hrs
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Total Time
3 hrs 35 mins
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Servings
1 bundt cake
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Cuisine
Australian, International
Brown Butter Apple Bundt Cake with Bourbon Butterscotch Sauce
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Brown Butter Apple Bundt Cake with Bourbon Butterscotch Sauce is our favorite apple dessert to bake when fall rolls around! This easy yet impressive cake is oh-so-moist, loaded with apples, and covered in super yummy butterscotch sauce. One of the best apple recipes when you want something easy yet impressive!
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Ingredients
For the Apple Cake:
- 4 large egg room temperature
- 1 and 1/2 cups (319g) light brown sugar packed
- 1/2 cup (99g) granulated sugar
- 2 teaspoons vanilla extract
- 1 cup (227ml) vegetable oil
- 1/2 cup (113g) butter melted until browned and slightly cooled, unsalted
- 3/4 cup (171g) sour cream
- 3 cups (360g) all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 and 1/2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 and 1/2 cups (365g) apple about 1/8-inch dice works best, peeled and chopped
For the Bourbon Butterscotch Sauce:
- 1 cup (213g) dark brown sugar packed
- 2 Tablespoons (28ml) water
- 4 Tablespoons (57g) butter cut into 1-inch cubes, unsalted
- 1/2 cup (113ml) heavy cream
- 2 Tablespoons (28ml) bourbon
- 1/4 teaspoon sea salt flaky
- 1 cup (114g) confectioners' sugar sifted
- pecans for decor, optional, chopped
Instructions
For the Apple Cake:
- Preheat the oven to 325 degrees (F).
- In a large bowl, whisk the eggs until well combined. Add in both sugars, vanilla, oil, browned butter, and sour cream, and whisk until well combined. Set aside until needed.
- In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt until well combined.
- Using a rubber spatula, fold the dry ingredients into the wet ingredients, mixing just until combined. Fold in the apples, mixing just until combined. Set aside.
- Using nonstick baking spray, generously spray every nook and cranny of a 10-cup Bundt Cake pan.
- Scrape the batter into the pan and smooth the top. Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cake, in the bundt pan, placed on a wire cooling rack, for 12 minutes. Then invert the cake onto the rack and cool completely, about 2 hours.
For the Bourbon Butterscotch Sauce:
- Whisk together the brown sugar and water in a medium-sized saucepan with tall sides.
- Cook, stirring frequently, over medium-low heat until the sugar is completely dissolved, about 5 minutes, but maybe a little longer depending on your stove.
- Add in the butter and bring the mixture to slow boil over medium-heat. Continue cooking for 8 to 10 minutes, or until dark amber brown. Do not stir during this process!
- Remove from heat and immediately whisk in the heavy cream. Be very careful during this step - the caramel will hiss and bubble up aggressively!
- Stir in the bourbon and sea salt. Whisk in the confectioners’ sugar until smooth.
- Pour into a large measuring cup and cool for 1 hour, stirring occasionally, or until thick to drizzle on the cake.
- Drizzle the glaze on top of the cake and top with pecans, if using. Slice and serve.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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