Friday, November 1, 2019

Bourbon Apple Cider Pound Cake with Caramelized Apples


West Michigan has some amazing apple orchards - including Crane's in Fennville. Beyond selling the fruit itself, they also sell a variety of ciders and wines. This past weekend I was able to sample some  of their products at their tasting room in Saugatuck and one of my favorites was their bourbon barrel aged sparkling apple cider. While good on it's own, I couldn't help but think how great it would be to use for cooking.

This pound cake is bursting with flavor and would be the perfect addition to any upcoming holiday brunch or dinner party.



1. Preheat oven to 350. Butter a 9x5 loaf pan and line the bottom with parchment paper (butter the parchment paper as well).

2. Cream the butter and sugar until fluffy. Add the eggs and beat until well incorporated. Combine the flour, baking powder and salt in a separate bowl and gradually add to the wet mixture. Add the cider and beat again until just combined.




3. Transfer batter to the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Once out of the oven, let the cake rest for 15 minutes, then remove from the pan and cool completely on a wire rack.



4. While the cake cools, melt 2 tbsp. butter in a skillet over medium heat. Add apples and saute for 5 minutes, or until tender. Add sugar, cinnamon, lemon zest and cider and cook for 3-5 minutes longer, or until the sauce has reduced and thickened slightly.



5. Slice the pound cake and spoon the warm apple mixture over.



Bourbon Apple Cider Pound Cake with Caramelized Apples
Serves 8

All you need:
1 1/2 sticks unsalted butter, softened
1 1/2 cups sugar
3 eggs
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Crane's bourbon barrel aged sparkling apple cider

Caramelized Apples
2 tablespoons unsalted butter
3 honeycrisp apples, peeled and diced
1 tablespoon sugar
1/2 teaspoon ground cinnamon
Zest of 1 lemon
1/3 cup Crane's bourbon barrel aged sparkling apple cider

All you do:
1. Preheat oven to 350. Butter a 9x5 loaf pan and line the bottom with parchment paper (butter the parchment paper as well).
2. Cream the butter and sugar until fluffy. Add the eggs and beat until well incorporated. Combine the flour, baking powder and salt in a separate bowl and gradually add to the wet mixture. Add the cider and beat again until just combined.
3. Transfer batter to the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Once out of the oven, let the cake rest for 15 minutes, then remove from the pan and cool completely on a wire rack.
4. While the cake cools, melt 2 tbsp. butter in a skillet over medium heat. Add apples and saute for 5 minutes, or until tender. Add sugar, cinnamon, lemon zest and cider and cook for 3-5 minutes longer, or until the sauce has reduced and thickened slightly.
5. Slice the pound cake and spoon the warm apple mixture over.

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