Apple Cranberry Coffee Cake with Bourbon Sauce
4 cups unpeeled chopped apples
1 cup sugar
2 eggs (slightly beaten)
1/2 cup corn or canola oil
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon allspice
1 teaspoon salt
1 cup raisins
3/4 cup butterscotch bits
1 cup broken nuts (walnuts or pecans)
1 cup chopped fresh cranberries
1/2 cup brown sugar
3 teaspoons butter
1/4 cup Bourbon
- Preheat oven to 325F. Prepare pans.
- Mix apples and sugar in a large bowl and set aside. Mix eggs, oil and vanilla in a separate bowl. Combine flour, baking soda, cinnamon, allspice and salt with a fork in yet another bowl. Next, combine egg mixture with apples and sugar. Combine flour mixture with apple mixture. Mix thoroughly; it's very chunky. Then add raisins, cranberries, nuts and butterscotch bits into mixture until evenly distributed.
- Bake for 25-30 minutes. You may need to bake a little longer for loaf or bundt pans. Check with toothpick. Serve warm or at room temp.
For added moisture, drizzle with Bourbon Sauce. (see below.)
- Melt butter over medium heat. Add brown sugar and Bourbon. Simmer on low heat, stirring often to cook off some of the alcohol, about 5 minutes. Poke holes in surface of warm cake with wooden skewer and drizzle with sauce. Cover and let stand for a least an hour before serving. Freezes well.
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