Emily’s Boozy Apple Cake

COURTESY OF EMILY TELVIK

Ingredients

1 cup softened butter plus more for buttering the pan
2 cups white sugar
1/4 cup raw sugar
1 24 oz jar applesauce, or 2 1/2 cups homemade
2 3/4 cups plus 2 tablespoons all-purpose flour
2 teaspoons cinnamon
3/4 teaspoon fresh ground nutmeg (yes, it makes a difference)
1/4 teaspoon cloves
1/4 teaspoon kosher salt
1 3/4 teaspoon baking powder
1 teaspoon vanilla
2 tablespoons apple brandy
2 tablespoons Fireball
1 large granny smith apple peeled and diced

Instructions

Heat the oven to 325. Soften some butter and liberally brush your pan with it, coating it well. You can use a 10-inch spring form, or a round or fluted bundt pan.

Sprinkle the raw sugar in your cake pan, and set it aside. Combine the 1 cup of butter with 2 cups of sugar in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed, stopping to scrape down the sides periodically, for about 5 minutes or until the mixture is light and fluffy. Carefully fold in the applesauce and don’t over-mix. The mixture will have a weird texture and the butter won’t seem to blend in well. Don’t worry, this is normal. In a separate bowl, combine all the flour, cinnamon, nutmeg, cloves, salt, and baking powder. Fold the dry ingredients into the applesauce mixture. Add the vanilla, brandy, Fireball, and apple, and mix till just combined. Transfer the batter into the prepared pan, and bake for about 1 hour and 40 minutes, or until a tester comes out clean and it’s no longer jiggly. This is a very moist cake so keep that in mind as you test. Let stand until slightly still warm and then remove it from the pan. Serve with vanilla or cinnamon ice cream and a drizzle of caramel sauce.

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