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Culinary Capers Brown Butter Bourbon Apple Bundt Cake

With the arrival of fall our thoughts turn to the enjoyment of weekend hours spent indoors preparing our favourite comfort foods. This month’s recipe for a Brown Butter Bourbon Apple Bundt Cake has the extra step of browning the butter which delivers a richer flavour to the dish. You have the option of making a large Bundt for family style service, or using individual pans for your guests to enjoy a personal cake treat. Either way, the warm seasonal combination of fresh local apples, bourbon and spices will be a delicious finish to your Thanksgiving or any other autumn meal.
Line-thin-340Brown Butter Bourbon Apple Bundt Cake
Makes 1 large Bundt or 8-10 miniature Bundts

3 medium             Pink Lady apples
1                           lemon
1 cup                    sour cream
¼ cup + 2 Tbsps  bourbon
1 cup                    unsalted butter
1 Tbsp                  vanilla extract
1 ½ cup                brown sugar, lightly packed
3                           eggs, room temperature
2½ cups               all-purpose flour
2 tsp                     baking powder
1 tsp                     baking soda
2 tsp                     ground cinnamon
1 tsp                     salt
½ tsp                    nutmeg
½ tsp                    ground ginger

Preheat the oven to 325˚F. Butter/non-stick spray and flour a 12 cup Bundt pan and set aside.

Place butter in a saucepan and melt over medium heat. Continue to stir (ensuring that it doesn’t burn). Once melted the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Remove from heat and place on a cool surface to help stop the butter from cooking further and perhaps burning. Cool completely. Place in fridge for a few minutes to solidify.

Zest lemon into a bowl and add sour cream, ¼ cup of bourbon and vanilla. Mix to combine and set aside.

Peel, core and dice apples to approximately 1 cm size. Mix apples and 2 Tbsps of bourbon in a bowl and set aside.

In another bowl mix together the dry ingredients and set aside.

In a mixer bowl beat together the brown butter and brown sugar until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Alternately add sour cream mixture and flour mixture to the butter/sugar mixture in three additions. Fold in the bourbon soaked apples then add into the prepared pan.

Bake until golden and apples are tender, approximately 1 hour. Cool in pan for 10 minutes and then turn onto a wired rack. Brush with bourbon syrup then cool completely.

Finish with a dusting of sifted confectioners’ sugar (optional) and serve with bourbon apple compote and fresh whipped cream, if desired.

Bourbon Syrup
½ cup                   white sugar
½ cup                   bourbon

Combine sugar and bourbon in a saucepan. Place on high heat and bring to a boil until sugar is dissolved. Remove from heat and brush on the Bundt cake.

Bourbon Apple Compote
6 medium             Pink Lady apples
¼ cup + 2 Tbsps  brown sugar
3 Tbsps                unsalted butter
¼ tsp                    ground cinnamon
¼ cup + 1 Tbsp    bourbon
1 tsp                     vanilla extract

Peel, core and slice apples.

Place butter in a saucepan and melt. Add the prepared apples and cook over medium-high heat for about 5 minutes.

Add ¼ cup of brown sugar, ¼ cup bourbon and cinnamon and continue to cook until the apples are tender and the liquid is evaporated.

Add 2 Tbsps of brown sugar and 1 Tbsp bourbon and cook on high to caramelize the apples.
Add vanilla and remove from heat.

Chef Tip: Pastry Chef Kim Collishaw loves using Pink Lady apples as they bake well and hold their flavour. Ambrosia, Braeburn or Honeycrisp are great alternatives for this recipe.
ornament2Recipe: Culinary Capers Catering and Special Events
Photo: Executive Chef Margaret Chisholm


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