Maple Apple Bundt Cake with Jack Daniel’s Glaze

Categories: DESSERTS

Ingredients

• Cake:
• Grease and flour for pan
• 1 cup packed brown sugar
• 2 sticks (8 ounces) salted butter, softened
• � cup real maple syrup
• 1 teaspoon maple flavoring
• 5 eggs
• 2 � cups flour
• 1 � teaspoons baking powder
• � teaspoon baking soda
• � teaspoon salt
• 1 apple, with skin, cored and coarsely grated
• 1 � cups coarsely chopped pecans, lightly toasted
• Glaze:
• 1 tablespoon pure maple syrup, preferably grade B
• 8 tablespoons powdered sugar
• 1 tablespoon Jack Daniels whiskey (or substitute cranberry juice)

Directions

1. To make the cake: Preheat oven to 350 degrees. Grease and flour a 12-cup Bundt pan.

2. In an electric mixer, combine the brown sugar, butter, maple syrup and maple flavoring, and mix on medium speed for 3 minutes or until fluffy. Then mix in the eggs, one at a time, and continue mixing until mixture is light and fluffy.

3. Sift flour, baking powder, soda and salt into a medium bowl. Stir to mix evenly. Add the dry ingredients, in two parts, into the egg mixture, beating well after each addition. Then stir in the apple and nuts.

4. Scoop batter into prepared pan. Rap pan on counter to release any air bubbles. Bake for about 55 to 60 minutes, until top is golden brown and a cake tester poked in the cake comes out clean. Cool the cake in the pan on a rack for about 10 minutes.

5. Meanwhile, make the glaze: In a small bowl, combine the maple syrup, powdered sugar and whiskey, and stir until smooth.

6. With a small knife, cut around sides and center of Bundt pan to loosen the cake. Turn cake out onto rack, set rack over a baking sheet, and drizzle cake all over with the glaze. Let cake cool completely on the rack, or slice and serve while still slightly warm.

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