Well....Happy Happy Second Birthday Whiskey Network Magazine!!!
I thought "What to make? What to make?...Of course, a cake, a cake! Bake a birthday cake for gosh sake!" pardon the childhood Dr. Seuss association is so hard to undo especially after a dram or two. Now let's make that cake, not just any cake but a whiskey cake! One that is inspired by the popular and favorite flavor notes picked right out off the bourbon wheel: brown sugar, maple, stewed fruits, coffee, cinnamon, vanilla and of course, bourbon itself.
This is the ultimate Bourbon lover's cake. It has so many layers of delicious flavors and texture with crumbly apple streusel in the middle and the topping. The cake is bathe with a whiskey which gives it that heady sweetness-making you crave for more. Stewed apples in bourbon glaze crowns it to perfection.
This cake is meant to be moist and dense, making it ideal to be served not only for desserts but great for breakfast as well with a good cup of Irish coffee, cause we can't get enough of whiskey!
Ingredients:
Batter
1 1/2 Stick Butter, salted (room temperature)
3 Pcs. Eggs or 2 pcs. of ripe bananas (substitute for allergy)
2 tsp. Cinnamon
1/4 tsp. Salt
1/2 cup Dark Brown Sugar (tightly packed)
2 cups All-purpose Flour (sifted)
2 tsp. Baking Powder
1/2 tsp. Baking Soda
2 tsp. Vanilla
5.3 Oz. Sour Cream
1/2 cup Equal mixture of Apple Cider Juice and Bourbon (I used 1792 small batch)
Apple Streusel
3/4 cup All-purpose flour (sifted)
1/2 cup Dark Brown Sugar
3/4 stick Butter, salted (room temperature)
2 cups Honeycrisp Apples (chopped into small cubes and sprinkled with lemon zest)
Bourbon Coffee Glaze
1/2 stick Butter, salted
1/2 cup Dark Brown Sugar (tightly Packed)
1/2 cup Maple Syrup
1 shot Bourbon (I used 1792 small batch)
1 tbsp. Good quality Instant Coffee
a pinch Salt
1 pc. Apple (thinly sliced for garnish)
Procedure:
Batter
Preheat the oven at 350F
Grease a spring form 9" pan
In a mixer, blend the the butter and the dark brown sugar homogeneously on low. Add in the sour cream, eggs & vanilla and continue to mix. Pour in the all the dry ingredients gradually and carefully drizzle in the bourbon and apple cider mixture. Do not over-blend.
Apple Streusel
In a mixing bowl, combine all the ingredients of the streusel except the apples. Knead with your fingers until the texture is crumbly
Lightly toss to mix with the chopped apples
Bourbon Coffee Glaze
In a sauce pan, combine all the ingredients of the glaze except for the apples. Stir lightly to combine and cook on medium heat and carefully stew the apples in an overlapping fan formation to make it easy to arrange as garnish. Continue to simmer until the desired consistency and allow to cool.
The Cake
Divide the batter evenly by transferring half of which into the springform pan. Sprinkle the first half with the half of the apple streusel mix. Alternately, top the streusel with the remaining half of the batter and finish with the half of the apple streusel mix.
Bake for an hour and do the toothpick test in the center. Let it stand to cool for 45 min. before loosening the sides of the springform pan.
Drizzle the glaze over the cake and arrange the stewed apple slices on top for garnish.
Just like a fine whiskey this cake ages well and tastes even better after a week or two; just when the whiskey is mellowed and married with all the other ingredients.
The Pairing
Raising my glass to celebrate the 2nd year anniversary of this magazine! Much like this pour and cake-it gets better with age.
Cheers! and Happy 2nd Birthday Whisk(e)y Network Magazine!
Old Forester 1910
"Old Fine Whisky"
46.5 ABV
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