Apple Cake with Bourbon Whipped Cream
A warm, spiced apple cake layered with cinnamon-smoked sugar and topped with rich bourbon whipped cream—an easy, crowd-pleasing dessert that celebrates the flavors of Bourbon Country.
Makes: 1 (9 x 13-inch) pan
Ingredients
For the Cake
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons Bourbon Smoked Salt
- 16 tablespoons (2 sticks) unsalted butter, softened (plus extra for greasing)
- 2 cups granulated sugar
- 2 large eggs, lightly beaten
- 2 teaspoons Bourbon Barrel Aged Madagascar Vanilla Extract
- ½ cup Bourbon Smoked Sugar
- 2 teaspoons cinnamon
- Juice of ½ lemon
- 5–6 tart apples (Granny Smith, Honeycrisp, or Macintosh)
For the Bourbon Whipped Cream
- 2 cups heavy whipping cream, cold
- 2 tablespoons confectioners sugar
- 2–3 tablespoons Kentucky Bourbon
- 2 teaspoons Bourbon Barrel Aged Madagascar Vanilla Extract
Instructions
1. Prepare the Pan and Whipped Cream
- Preheat oven to 375°F.
- Butter a 9 x 13-inch baking pan.
- In a large bowl, combine cream, confectioner’s sugar, bourbon, and vanilla.
- Whip with a hand mixer or whisk until soft peaks form.
- Cover and refrigerate until ready to serve.
2. Make the Cake Batter
- In a small bowl, whisk flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until pale and fluffy.
- Beat in eggs and vanilla.
- Add dry ingredients and mix until combined (batter will be thick).
- Spread evenly into the prepared pan.
3. Prepare the Apples
- Mix smoked sugar and cinnamon in a small bowl.
- Peel, core, and slice apples.
- Toss with lemon juice, then with cinnamon sugar mixture.
- Arrange apples on top of the batter, slightly overlapping, and press lightly.
4. Bake
- Bake 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack for 10–15 minutes.
5. Serve - Slice and top with bourbon whipped cream.
