Old Fashioned Fresh Apple Cake with Bourbon Caramel Glaze
Old Fashioned Fresh Apple Cake Recipe - This Easy apple cake with Apple Crisp Topping and a Bourbon Caramel Glaze is a super tasty dessert recipe that is sure to hit the spot.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Desserts
Cuisine: American
Keyword: best old fashioned apple cake recipe, old fashioned apple bundt cake, old fashioned fresh apple bundt cake recipe, old fashioned fresh apple cake recipe
3cupschopped golden delicious applesSee Substitution Note
1teaspoonground cinnamon
Apple Crisp Topping Ingredients:
¾cupbrown sugar
½cupquick oatmeal
¼cupall purpose flour
1teaspoonground cinnamon
½teaspoonground nutmeg
½cup1 stick salted butter, cubed and cold
Caramel Glaze Ingredients:
½cup1 stick salted butter
¼cupheavy cream
½cupbrown sugar
1teaspoonvanilla extract
2teaspoonsbourbonoptional (See Bourbon Brand Note)
Instructions
Preheat Oven to 325°F.
Cream Butter and Sugar. Cream butter and sugar at medium speed until light and fluffy and butter is pale yellow in color.
Add Flour and Next 5 Ingredients. Add flour, baking powder, baking soda, sour cream, eggs, and vanilla. Mix on low speed until blended. Increase to medium speed and mix for 3 minutes.
Fold in Chopped Apples and Cinnamon. Toss chopped apples with cinnamon to coat evenly. Fold the mixture into cake batter.
Prepare Bundt Cake Pan. Coat the inside of a bundt pan with a thin layer of butter.
Cake Batter into Bundt Pan. Spread cake batter evenly in bundt pan. Set aside.
Make the Crisp Topping.Combine Dry Ingredients. Place brown sugar, oatmeal, flour, cinnamon, and nutmeg in a medium bowl and stir until well combined. Cut in butter. With a pastry cutter, cut the butter into the dry ingredients, until the butter is the size of peas and distributed evenly throughout the topping.
Spread Crisp Topping Over the Apple Cake. Spread the crisp topping evenly over the top.
Bake. Bake at 325°F for 60 minutes. Test for doneness by inserting a toothpick into the center of the cake. Cake is done when the toothpick comes out dry. Let cake rest on a wire rack for 10 minutes.
Plate the Cake. Transfer cake to plate.
Make Bourbon Caramel Glaze. In a small pan, bring butter, heavy cream, and brown sugar to a gently boil, stirring continuously to dissolve the sugar. Stir for 1 minute. Then, turn off the heat. Stir in Vanilla and Bourbon (optional).
Glaze the Cake. While the cake is still warm, gently brush the bourbon caramel glaze over the cake, allowing the glaze to seep into the cake.