Bourbon Apple Streusel Cake

Servings: 12

Total time: 1 Hour 15 Minutes

INGREDIENTS

For cake:

¾ cup brown sugar (packed)

½ cup unsalted butter (room temperature, plus more for greasing)

1 cup sour cream

2 teaspoons pure vanilla extract

2 large eggs (room temperature)

2 cups all-purpose flour (plus more for greasing)

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon Diamond Crystal Salt Co.® Baking Salt™

¼ cup apple cider

¼ cup bourbon

For streusel and assembly:

1 cup old fashioned rolled oats

¾ cup all-purpose flour

½ cup brown sugar (packed)

2 teaspoons ground cinnamon

6 tablespoons unsalted butter (cold, cut into small pieces)

¼ teaspoon Diamond Crystal Salt Co.® Baking Salt™

1 ½ cup chopped apples

For glaze:

¼ cup powdered sugar

1 tablespoon bourbon

½ teaspoon ground cinnamon

DIRECTIONS

For cake: Preheat oven to 350°. Butter and flour a 9-inch Bundt pan. Beat together brown sugar and butter in large mixing bowl with a hand mixer until light and fluffy. Beat in sour cream and vanilla until smooth. Beat in eggs, one at a time, until combined. Add flour, baking powder, baking soda, cinnamon and salt and mix. Slowly mix in apple cider and bourbon until just combined.

For streusel and assembly: Combine oats, flour, brown sugar and cinnamon in large bowl. Add butter and combine with a pastry blender or your fingertips until coarse crumbs form. Pour half the batter into the prepared pan. Sprinkle apples and half the streusel evenly over batter. Spoon remaining batter on top. Top with remaining streusel.

Bake for 60-65 minutes, or until toothpick inserted into center comes out clean. Let cool 30 minutes, then remove cake from pan and transfer to serving plate.

For glaze: Whisk powdered sugar, bourbon and cinnamon together in small bowl. Drizzle

bourbon mixture over cake and serve.

Tip: Substitute apple cider for bourbon!