I hope everyone had a wonderful Thanksgiving. I’m still recovering from all the turkey, gravy, mashed potatoes, dessert and copious amounts of wine. I’m honestly not sure how we were able to eat this decadent dessert after dinner, but who turns down a cake with bourbon as one of its primary flavors? Not me. Needless to say, this dessert is definitely making another appearance soon.
I meant to mention this last week, but my brother, Matt, just got engaged to his girlfriend, Vanya, of six years. I’m so incredibly happy for them and am looking forward to all that comes next!
Cider sauce recipe:
4 cups fresh apple cider
1/3 cup bourbon
1/3 cup dark brown sugar
1/4 cup dark corn syrup
2 tbsp. cider vinegar
1 cinnamon stick
1/2 vanilla bean, seeds scraped
1 cup heavy cream
In a saucepan, combine the cider, bourbon, brown sugar, corn syrup, vinegar, cinnamon stick and vanilla bean and seeds; bring to a boil. Simmer for 10 minutes, then add the cream. Cook over moderately high heat until reduced to about 1 cup, about 25 minutes. Transfer to a pitcher; let cool slightly. Discard the vanilla bean and cinnamon stick.
Pumpkin seed brittle recipe:
1/3 cup sugar
2 tbsp. light corn syrup
2 tbsp. water
1/4 cup plus 2 tbsp. toasted unsalted pumpkin seeds
1/8 tsp. baking soda dissolved in 1 tsp. water
Line a baking sheet with parchment paper and butter the paper. In a medium saucepan, combine the sugar, corn syrup and water and bring to a boil over moderately high heat, stirring just until the sugar dissolves. Continue to cook, undisturbed, until a deep amber caramel forms, 8 to 9 minutes. Remove from the heat. Add the pumpkin seeds and the dissolved baking soda and stir until combined, then quickly pour the mixture onto the baking sheet, spreading it into a thin layer with a spatula. Let cool until hardened. Break into shards and serve.
1 3/4 cups plus 1 tbsp. flour
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
3/4 cup plus 2 tbsp. apple cider
3 tbsp. canola oil
1/4 cup bourbon
7 tbsp. unsalted butter, softened
3/4 cup dark brown sugar
1/2 vanilla bean, seeds scraped
2 large eggs, at room temperature
Preheat oven to 350 degrees. Butter and flour a 9-inch round cake pan. Line the bottom with parchment paper; butter and flour the paper.
In a bowl, whisk the flour, salt, baking powder and baking soda. In a glass measuring cup, mix the apple cider with the canola oil and bourbon. In a large bowl, using an electric mixer, beat the butter until creamy. Add the brown sugar and vanilla seeds and beat until smooth. Add the eggs, 1 at a time, beating well between additions. Beat in the dry ingredients in 3 batches, alternating with the cider-bourbon mixture, until smooth.
Spread two-thirds of the batter in the prepared cake pan. Drizzle half of the cider sauce over the batter. Dollop the remaining batter on top, then spread the batter over the cider sauce, being careful not to mix them together. Bake the cake in the center of the oven for about 40 minutes, or until springy when touched. Let cool for 10 minutes in the pan, then turn the cake out onto a wire rack and let cool for 15 minutes. Peel off the parchment paper.
Rewarm the remaining cider sauce. Cut the cake into squares or wedges and serve with the pumpkin seed brittle, cider sauce and homemade whipped cream (recipe below).
Whipped cream recipe:
1 cup heavy whipping cream
3 tbsp. confectioner’s sugar
1/2 tsp. vanilla
Place all ingredients in bowl of stand mixer and mix at high-speed until soft peaks form.
Recipe from Food & Wine Magazine.