If I had a knack for songwriting, this post might include a playful baking-themed riff on Sir-Mix-A-Lot — something like “I Like Big Bundts.” Instead, you get a recipe for a bundt that doesn’t mess around. This cake is rich, satisfying, and full of flavor. If you hesitated at the word “apple” because you’ve moved on to holiday flavors, hear me out: this apple bundt is elevated by crème fraîche, butter, brown sugar, and a splash of bourbon.
There’s also the simple magic of the bundt pan: like a tart pan, it makes any cake look elegant. Bake this in a swirl or decorative bundt pan and you’ll instantly up your dessert-game credibility. The cake pairs well with powdered sugar for a casual finish, but crowning it with bourbon buttercream takes it into showstopper territory.
This cake is forgiving about apple variety, so it’s perfect for using the few apples lingering in the crisper. Wrapped and stored at room temperature, it keeps well for several days — convenient for unexpected guests or a buzzer at the apartment door.
Crème Fraîche Apple Bourbon Bundt
Makes one bundt cake
1 pound (about 450 grams or 2–3 medium) apples, any variety (a mix works well)
1 lemon
1 cup (227 grams) crème fraîche
3 tablespoons (45 ml) bourbon
1 tablespoon (15 ml) vanilla extract
2 sticks (1 cup / 226 grams) unsalted butter, room temperature
1 1/2 cups (330 grams) lightly packed brown sugar
3 large eggs, room temperature
2 1/2 cups (312 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
Preheat the oven to 325°F (160°C). Generously grease and flour a 12-cup bundt pan and set aside — don’t skip this step or the cake may stick.
Zest the lemon into a small bowl, then whisk in the crème fraîche, bourbon, and vanilla. Cut the lemon in half and squeeze the juice into a medium bowl. Peel, core, and grate the apples, then add them to the lemon juice and stir to coat; this helps prevent browning. In another bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set the bowls aside.
In a large bowl, beat the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Alternately add the crème fraîche mixture and the flour mixture to the butter mixture in three additions, beginning and ending with the flour. Fold in the grated apples along with any accumulated juices. Scrape the batter into the prepared bundt pan and smooth the top.
Bake until the cake is golden and a skewer inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes depending on your oven. Cool in the pan for 20 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar for a simple finish or top with the bourbon buttercream below for a richer treat.
Bourbon Buttercream
Makes enough to frost one bundt cake, with a little extra
1 stick (1/2 cup / 113 grams) unsalted butter, room temperature
1 1/2–2 cups (150–200 grams) powdered sugar, sifted if lumpy
1 tablespoon (15 ml) bourbon
1/2 teaspoon salt
1/4 teaspoon vanilla extract
Beat the butter until light and fluffy. Add the powdered sugar in 1/2-cup increments, beating well after each addition, until you reach the desired sweetness and consistency. Add the bourbon, salt, and vanilla and beat until smooth and spreadable. Adjust powdered sugar if you prefer a stiffer or softer frosting.