This delicious apple cake is excerpted from my latest Cookbook, The Whole Foods Kosher Kitchen.
The combination of the apples, bourbon, and pecans is a classic.
Mix this apple cake by hand in minutes. You will find this apple cake so moist, spicy and flavorful it needs no added frills whatsoever. Still if you decide to splurge, you can serve it a slice of apple cake with a scoop of coconut sorbet or a drizzle of my caramel sauce.
- 4 eggs
- 1 cup vegetable oil
- 2 cups packed brown sugar or Sucanat
- 4 Granny Smith (green) apples, or Mackintosh apples, unpeeled, cored, and diced small
- ¼ cup bourbon
- 3 cups flour: all-purpose, whole pastry, or spelt (I use whole grain spelt, as always in all my baking)
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- ¼ teaspoon nutmeg
- 2∕3 cup pecans, chopped coarse
Preheat the oven to 350°F.
Grease and flour a 10-inch round pan or tube pan, or 11-by-14- inch baking pan. Mix the first set of ingredients thoroughly in a bowl. Mix the second set of ingredients thoroughly in another bowl. Combine both mixtures thoroughly with a spoon, taking care not to squeeze so as not to extract moisture from the apples. Pour the batter into the pan, and bake 1 hour, or a little longer, until a knife inserted in the center of the cake comes out clean. Invert the cake to cool on a rack. Makes a dozen ample servings.