apple cake with bourbon-vanilla buttercream
Kitchen konfidential
Kitchen konfidential
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  • 4 cups firm fleshed baking apples, cored and diced {I used a mixture of Fuji/Granny Smith/Red Delicious}
  • 3 cups all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 1 cup turbinado sugar {granulated will work fine; I think the turbinado offers a richer and more complex taste}
  • 1 cup brown sugar, firmly packed
  • 3 large eggs, lightly beaten
  • 1-1/2 cups unsweetened applesauce
  • 1 tsp vanilla extract {homemade, if you have it!}
  • 6 cups confectioners’ sugar
  • 16 tbsp (2 sticks) unsalted butter
  • 3 tbsp milk, plus more if needed
  • 2 tsp vanilla extract {again, if you have homemade, go for it!}
  • 1 to
  • 1-1/2 shots of bourbon {optional, but encouraged!}
  • pinch salt
  • Slowly add in the flour mixture; mixing only until incorporated.
  • Stir in the apples by hand. Pour cake batter into the (2) pans, and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from oven and let cool, in pans, for at least 20 minutes. Flip out of pans and cool completely on a cooling rack.
  • Once cooled, cover with Bourbon Vanilla Buttercream.



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