Bourbon Apple Cake
- ½ cup(1 stick) unsalted butter, melted, plus more for the pan
- ½ cup all-purpose flour, spooned and leveled
- ⅓ cup instant grits
- ¾ teaspoon baking powder
- 1 teaspoon fine salt
- 2 large eggs
- ¾ cup sugar
- 3 tablespoons bourbon ( I used Knob Creek, Maple Flavor)
- 1 teaspoon pure vanilla extract
- 4 apples, chopped
- Heat oven to 350° F.
- Butter an 8-inch springform pan and set on a rimmed baking sheet.
- Whisk together the flour, grits, baking powder, and salt in a small bowl; set aside.
- In a separate bowl, whisk the eggs until foamy.
- Add the sugar, bourbon, and vanilla and whisk to combine.
- Whisk in the flour mixture and butter in alternate additions, beginning and ending with the flour mixture. Mix until just combined.
- Fold in the apples. (The batter will be very apple-heavy.) Transfer the batter to the prepared pan.
- Bake until a toothpick inserted in the center comes out clean and the cake is golden brown, 60 to 70 minutes. Cool the cake in the pan for 10 minutes.
- Run an offset spatula or butter knife around the edge of the pan to loosen, then remove the sides of the pan.
- Serve warm or at room temperature.
Recipe by JOYFUL scribblings at https://www.joyfulscribblings.com/2014/11/bourbon-apple-cake/
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