Chewy Spiced Apple Cake
This chewy spiced apple cake is packed with dried fruits and nuts and warm, Fall spices for a decadent Autumn dessert.
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Servings:
Calories: 667kcal
Ingredients
For the cake
- 1/2 cup bourbon
- 1 cup golden raisins
- 1 cup dried apple slices (cut in half)
- 1 cup unsalted butter (melted and cooled)
- 2 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon ground cloves
- 1 1/4 cups packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 large sweet tart apples (I used Cameo, peeled and cut into 1/2 inch chunks)
- 3/4 cup chopped toasted pecans (optional)
For the caramel sauce
- 1/3 cup unsalted butter (cut in Tablespoons)
- 1 cup tightly packed brown sugar
- 1/3 cup granulated sugar
- 2/3 cup heavy cream
- 1 Tablespoon bourbon
- Several pinches Kosher salt
Instructions
- In a small bowl, combine bourbon and raisins. Let soak for 30 minutes, add apple slices, then soak for another 15 minutes. Set aside.
- Meanwhile, preheat the oven to 325 degrees. Grease a 9 x 13 in baking pan or 2 9 in round cake pans then line with parchment paper. Grease the parchment lightly with butter.
- In a small bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In the bowl of an electric mixer, beat both sugars on medium speed until totally combined. Add the eggs and beat on medium speed until the mixture becomes thick and light in color, about 3 minutes.
- Add the cooled melted butter and mix on low until just combined. Add the dry ingredients in two additions, stirring with a spatula or wooden spoon until the flour is just moistened.
- Add the dried fruit and bourbon mixture (undrained), apple chunks, and pecans. Stir by hand until evenly distributed. Do not over stir.
- Pour the batter into the prepared pan and place on center rack in oven. If using the 9 in cake pans, bake for 50-60 minutes. If using the 9 x 13 in pan, bake for 65-75 minutes. The cake should spring back when touched and a toothpick inserted in the center should just have a few crumbs clinging to it.
- For the caramel sauce, combine the butter, sugar, and cream in a sauce pan over medium heat. Stir until sugar is dissolved and butter is completely melted. Raise heat to medium and bring to a gentle boil, stirring continually (I'm serious about this! If you leave this for more than 10 seconds you risk a giant caramely overflow!). Boil for an additional 3-5 minutes, or until sauce is thickened and golden brown. Remove from heat and stir in bourbon and salt to taste. Serve immediately or store in an airtight container in the fridge. The sauce can be reheated in the microwave in a microwave safe container or on the stove top.
- Serve the cake warm with the caramel sauce and a scoop of ice cream, if desired.
Notes
- I prefer to chop my apple slices into smaller pieces because the cake cuts nicer this way, but they can absolutely be left whole if you prefer
- If you would like to make this recipe without alcohol, substitute apple cider for the bourbon in the cake and vanilla extract for the bourbon in the sauce.
Nutrition
Calories: 667kcal | Carbohydrates: 91g | Protein: 5g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 224mg | Potassium: 297mg | Fiber: 3g | Sugar: 70g | Vitamin A: 894IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 2mg
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