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.

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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; 12 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 54 mg cholesterol; 301 mg sodium. 147 mg potassium; 41 g carbohydrates; 3 g fiber; 25 g sugar; 3 g protein; 0 g trans fatty acid; 425 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 29 mcg folate; 0 mcg vitamin b12; 97 mg calcium; 1 mg iron;

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