Type to search

Bourbon Maple Apple Cake


This recipe include several comforting and warming fall flavors that combine to make a perfect dessert. Any variety of apple can be used, but a darker maple syrup is recommended for a deeper flavor.

Serves 8



• 2 medium apples, peeled, cored, and sliced 
• ½ cup pure maple syrup
• 4 tablespoons butter 
• ½ cup brown sugar 
• ¼ teaspoon cinnamon 
• ¼ teaspoon nutmeg 
• ½ cup bourbon


• 1½ cups flour 
• 1 teaspoon baking soda 
• 1 teaspoon cinnamon 
• ½ teaspoon nutmeg 
• ½ teaspoon ground ginger 
• ½ teaspoon salt
• ¾ cup butter, melted and cooled
• 2 eggs 
• ¼ cup pure maple syrup 
• ¾ cup brown sugar
• 1 apple, peeled, cored, and grated


Preheat oven to 350°F. Grease the bottom and sides of a 9-inch round cake pan. Arrange the apples in the bottom of the prepared cake pan in a circle to cover. 

In a medium saucepan over medium-high heat, combine the maple syrup, butter, brown sugar, cinnamon and nutmeg. Heat until the butter melt and the mixture begins to bubble, about 4 minutes. Remove from heat and stir in bourbon. Pour half the mixture over the apples in the pan. Reserve the remaining mixture to pour over the cake after cooked. 

For the cake, whisk flour, baking soda, cinnamon, nutmeg, ginger, and salt. In a separate bowl, combine melted butter, eggs, maple syrup, brown sugar, and grated apple. Add the apple mixture to the flour mixture and mix well. Spoon batter over apples in the pan and smooth the top. 

Bake cake until pick inserted in the center of the cake comes out clean, 40 to 50 minutes. Let cool for 5 minutes. Run a knife along the edges to loosen and invert onto a serving plate. Drizzle cake with remaining syrup mixture and let cool slightly before serving. 

Hudson Valley Restaurant Week is back this April 8-21!