Apple Spice Bundt Cake with Whiskey Glaze

By:Restless Chipotle

Apple Spice Whiskey Bundt Cake


  • 1/2 cup butter, room temperature
  • 2 1/2 cups all-purpose flour
  • 1/4 cup TX whiskey
  • 1 3/4 cup light brown sugar
  • 4 eggs, room temperature
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon nutmeg, freshly grated
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons lemon zest, finely grated
  • 1 1/2 cups apples, peeled and diced
  • 1/2 cup apples, grated
  • 1 cup toasted pecans, chopped


  • 1/2 cup TX whiskey
  • 1/2 cup sugar
  • 1 tablespoon lemon juice



  • Preheat the oven to 325 degrees F.
  • Grease and flour a 12-cup bundt pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and butter on medium-high speed for 5 minutes or until light and fluffy.
  • Beat in the eggs, 1 at a time, until well mixed.
  • In another bowl, whisk together the flour with the baking powder, baking soda, cinnamon, chipotle, cloves, salt and nutmeg.
  • In another bowl, whisk together the sour cream, whiskey, and vanilla until smooth.
  • Stir in the lemon zest.
  • With the mixer on medium speed, add the dry mixture and sour cream mixture to the butter mixture in three additions, starting and ending with the flour mixture.
  • Fold in the diced apples, grated apples, and pecans.
  • Spoon the batter into the prepared bundt pan.
  • Bake until the cake is golden brown and a skewer inserted into the cake comes out dry - about 60 minutes - start checking at 50 minutes and check every 5 minutes until done.
  • Cool in the pan 10 minutes, then run a paring knife around the sides of the pan to release the cake.
  • Place on a cake plate and glaze



  • Combine 1/2 cup sugar and 1/2 cup whiskey in a saucepan on low heat.
  • Stir until the sugar dissolves and the mixture begins to simmer.
  • Let simmer 2 minutes.
  • Add lemon juice and stir.
  • Cool slightly and brush on all surfaces of the warm cake.