We hid shredded apple in the cake for extra flavor and moistness, but the real star here is the gorgeous array of fall fruit, glazed with bourbon-infused caramel.

Source: Midwest Living

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Recipe Summary

hands-on:
25 mins
total:
1 hr 15 mins
Servings:
8
Yield:
8 slices
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Grease a 9-inch round baking pan.

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  • For caramel: In a small saucepan, melt 2 tablespoons of the butter over medium heat. Whisk in 1/2 cup brown sugar and 2 tablespoons of the bourbon. Bring mixture to a boil. Boil, uncovered, stirring constantly, for 1 minute. Remove from heat; let cool slightly. Pour into a prepared pan, spreading evenly. Arrange apple slices over caramel, overlapping slightly, if desired

  • In a medium bowl, stir together all-purpose flour, rye flour, baking powder and salt.

  • In a large bowl, using an electric mixer on medium speed, beat the remaining 6 tablespoons softened butter for 30 seconds. Add the remaining 1/2 cup brown sugar and beat until well combined. Add egg, remaining 2 tablespoons bourbon, and the vanilla. Beat until combined. Beat in shredded apple. Beat in half of the flour mixture at a time just until combined.

  • Drop batter in spoonfuls over apple slices in pan and spread gently and evenly to edges. Bake 40 minutes or until a toothpick inserted near center comes out clean. Cool on rack 10 minutes. Loosen cake from sides of pan. Invert onto a serving plate. Serve warm.

Nutrition Facts

298 calories; total fat 12g; saturated fat 8g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 54mg; sodium 301mg; potassium 147mg; carbohydrates 41g; fiber 3g; sugar 25g; protein 3g; trans fatty acidg; vitamin a 425IU; vitamin c 3mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 29mcg; vitamin b12mcg; calcium 97mg; iron 1mg.

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