Autumn is the perfect time to indulge in rich, flavorful desserts, and this Bourbon Apple Cider Cake fits the bill perfectly. Combining the warm, comforting flavors of bourbon and apple cider, this cake is moist, tender, and utterly delicious. I find it’s an ideal treat for any fall gathering, whether it’s a holiday party or a cozy evening at home. It always impresses guests and feels like a real celebration of the season.
Why You’ll Love This Recipe
I love this cake because it balances spice and sweetness in just the right way. The bourbon adds a subtle depth of flavor that complements the apple cider and spices beautifully. The apples inside give it a pleasant texture and a fresh burst of fruitiness. The bourbon glaze on top makes it even more decadent, with a luscious finish that keeps you coming back for more. Plus, it’s perfect for bundt pans, which makes for a stunning presentation without extra fuss.
Ingredients:
For the Cake:
2½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 cup unsalted butter, room temperature
¼ teaspoon salt
1 cup granulated sugar
1 cup light brown sugar, packed
3 large eggs
1 teaspoon vanilla extract
½ cup bourbon
1 cup apple cider
½ cup sour cream
2 apples, peeled, cored, and diced
For the Bourbon Glaze:
½ cup unsalted butter
1 cup light brown sugar, packed
¼ cup bourbon
¼ cup heavy cream
1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan to ensure the cake releases easily after baking.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. I add the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract.
Mix the bourbon and apple cider together in a small bowl. Gradually add the dry ingredients to the butter mixture, alternating with the bourbon mixture—starting and ending with the dry ingredients. Mix just until combined.
Gently fold in the sour cream and diced apples.
Pour the batter into the prepared bundt pan and spread it evenly.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
For the glaze, melt the butter in a small saucepan over medium heat. Stir in the brown sugar and bourbon, bring to a boil, then reduce heat and simmer for 2-3 minutes, stirring constantly.
Remove from heat and stir in the heavy cream and vanilla extract. Let the glaze cool slightly, then drizzle over the cooled cake.
Servings and timing
This cake serves about 12 generous slices. It takes roughly 25 minutes to prep and about 60 minutes to bake, so I usually set aside just under two hours to make and enjoy it without rushing.
Variations
I sometimes swap the apples for pears if I want a slightly different fall twist. Adding chopped pecans or walnuts to the batter gives it a nice crunch. For a non-alcoholic version, I substitute bourbon with extra apple cider or a splash of vanilla extract. You can also experiment with the spices—adding a pinch of cloves or allspice makes it more warming.
Storage/reheating
I store this cake covered at room temperature for up to 3 days. It also freezes well—wrapped tightly in plastic wrap and foil—for up to 2 months. When I want to serve it again, I let it thaw overnight in the fridge, then warm slices in the microwave for about 20 seconds to bring back that fresh-from-the-oven feel.
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FAQs:
Can I use apple juice instead of apple cider?
Yes, I’ve swapped apple cider for apple juice before, but I find cider gives a richer, tangier flavor that really elevates the cake.
Is it necessary to peel the apples?
Peeling helps the cake have a smoother texture, but I sometimes leave the skins on if I’m short on time—it adds a bit of color and extra fiber.
Can I make this cake without bourbon?
Absolutely. You can omit the bourbon or replace it with extra apple cider or vanilla extract. The cake will still be delicious, just missing that distinct bourbon depth.
What type of apples work best?
I like using tart apples like Granny Smith because their acidity balances the sweetness. However, sweeter apples like Fuji or Honeycrisp also work well if you prefer a milder apple flavor.
Can I make this cake in a different pan?
Yes, but baking time may vary. A standard 9×13 inch pan works well; just keep an eye on the cake and test doneness with a toothpick.
Conclusion:
I always look forward to making this Bourbon Apple Cider Cake during the fall because it perfectly captures the flavors of the season. The combination of warm spices, fresh apples, and the subtle kick of bourbon makes it a comforting yet elegant dessert. Whether I’m sharing it with friends or enjoying it solo, this cake never fails to satisfy and impress. I hope you enjoy baking and eating it as much as I do!
📖 Recipe:
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Bourbon Apple Cider Cake
- Total Time: 1 hour 15-25 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
A moist and tender fall cake combining the warm flavors of bourbon, apple cider, and spices, featuring diced apples and a luscious bourbon glaze.
Ingredients
2½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 cup unsalted butter, room temperature
¼ teaspoon salt
1 cup granulated sugar
1 cup light brown sugar, packed
3 large eggs
1 teaspoon vanilla extract
½ cup bourbon
1 cup apple cider
½ cup sour cream
2 apples, peeled, cored, and diced
For the Bourbon Glaze:
½ cup unsalted butter
1 cup light brown sugar, packed
¼ cup bourbon
¼ cup heavy cream
1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Mix bourbon and apple cider in a small bowl. Gradually add dry ingredients to butter mixture, alternating with bourbon mixture, starting and ending with dry ingredients. Mix just until combined.
- Fold in sour cream and diced apples gently.
- Pour batter into prepared bundt pan and spread evenly.
- Bake 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool cake in pan for 15 minutes, then invert onto a wire rack to cool completely.
- For glaze, melt butter in a saucepan over medium heat. Stir in brown sugar and bourbon, bring to a boil, then simmer 2-3 minutes, stirring constantly.
- Remove from heat, stir in heavy cream and vanilla extract. Let cool slightly, then drizzle glaze over cooled cake.
Notes
Peeling apples results in a smoother texture but leaving skins adds color and fiber.
For a non-alcoholic version, replace bourbon with extra apple cider or vanilla extract.
Try swapping apples for pears or adding chopped pecans/walnuts for variation.
Store covered at room temperature up to 3 days or freeze wrapped up to 2 months.
Warm slices in the microwave for 20 seconds to refresh before serving.
- Prep Time: 25 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
