Happy Monday! I just came back from my first hike after 2 months! I didn’t complete the whole trail (it’s a 4.4 mile uphill trail) but hopefully I’ll make it to the top in the next days. I really missed exercising, I can’t believe I stopped doing it for 2 months but I’m happy that I decided to start today again.
My husband likes Bourbon and last time we went at Trader Joe’s he bought a bottle. He also brought home some apples that he found at work (I think a co-worker has a big apple tree at home). I was thinking what I can make with those apples… and something came to my mind… an apple spice cake with bourbon glaze!!! The result = Very Good!
Let’s start with the recipe.
For the bread:
2 1/2 cups shredded peeled apples (I used Granny Smith). Before adding the apples to the batter, take some of juice from the apples, just squeeze the shredded apples with your hands in a bowl.
1 1/2 cups light brown sugar, packed
1/2 cup milk
1/2 cup vegetable oil
4 large eggs, room temperature
3 cups all purpose flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. vanilla extract
For the glaze:
2 TBSP unsalted butter
1/4 cup brown sugar, packed
3-4 TBSP bourbon
1/2 cup powdered sugar, sifted
For the bread:
1.- Adjust the oven rack to the lower third position and preheat oven 400F degrees. Spray 9×5 inch loaf with with non-stick spray. Set aside.
2.- You don’t need a mixer for this recipe. In a large bowl mix all the dry ingredients: flour, baking soda, salt, cinnamon, nutmeg.
3.- In another large bowl whisk the eggs, brown sugar, milk, oil and shredded apples.
4.- Add the dry ingredients to the wet ingredients and mix until is all well combined. Be careful to not OVER mix.
5.- Pour into prepared pan about almost 3/4 full. If you have leftover batter, you can make it into muffins. I just had a small leftover so I didn’t worry about it.
6.- Bake the bread for 30 minutes in 400 F degrees. After 30 minutes, lower the temperature to 350 F degrees and finish baking for another 30 minutes. In total aprox an hour.
Note: If you see your bread is turning dark brown on the top after the first half hour, grab some aluminum foil and cover the bread so we the top doesn’t get burnt. Remember the outside can be cooked but the inside is still baking.
7.- The bread is done baking when you insert a toothpick and it comes clean or with a few moist crumbs.
8.- Let it cool completely.
For the glaze:
1.- In a small saucepan, melt butter (medium low heat). Stir in the brown sugar and mix constantly until it boils. Reduce heat to low and boil and stir for 2 more minutes.
2.- Stir 1 TBSP bourbon. Heat to boil again. Remove from the heat.
3.- Let cool for about 4-5 minutes.
4.- Add remaining bourbon and beat with a spatula or spoon until is thin enough to drizzle.
5.-Drizzle all over the bread. Remember bread has to be cool.