Sunday, September 28, 2008

Four Roses Apple Kuchen

The Four Roses in the title does not refer to the brand name of Flour, but to a well known Bourbon called, Four Roses Bourbon. Yes, it's time for another entry in Kentucky cuisine.

German immigrants to 19th -century Kentucky brought many of their culinary traditions to the Bluegrass State. This apple cake, also known as APFELKUCHEN, in German is a lovely buttery pastry that combines the best qualities of both a cake and a pie.

The recipe called for Four Roses Bourbon of Lawrenceburg, it is said to be one of the mellowest spirits distilled in the U.S., I am told that it lends a lovely distinctive flavour to this rich cake. Unfortunately, I only came home with a bottle of Woodford Reserve Bourbon from Kentucky, and the only other Bourbon in the house was Jack Daniels, and let's face it that is a Tennessee whiskey, and I am after all, blogging about Kentucky!

The recipe also called for tart apples, and under any other circumstance I would have used a Granny Smith apple as that is a tart apple, but alas, I still had Pink Ladies left over in the fruit crisper from the LCBO recipe I made last week, so Pink Ladies is what I used for this cake recipe. All in all, I'm not following the recipe that well far I used the wrong Bourbon and the wrong apple, but this cake turned out so delicious that when I offered it with vanilla ice cream or I was even willing to whip some cream laced with a little bourbon , everyone just wanted it plain and raved on how delicious it was!

What amazes me is that Kentucky is considered a ,"Bible Belt State", but they sure love to cook with their bourbon! What is going to amaze my Husband when he comes home from Kentucky on Wednesday is the fact that I have used his "GOOD" Bourbon in these recipes, and the poor man probably won't have a dram left to taste!!! A word of caution you REALLY do taste the bourbon in this cake!
As the last recipe I made from Kentucky, this too came from David Domine's book called Adventures in New Kentucky Cooking. This cake is for Rita and the guys and gals at the Richmond store that closed it's doors today, wish I was there with y'all to say good-by, enjoy the cake.
1 C softened unsalted butter
1 C granulated sugar
2 C sifted all-purpose flour
1 tsp. salt
1tsp. baking powder
1/2 tsp.baking soda
1T vanilla
1/2 C Four Roses Bourbon
1/2 C buttermilk
8 tart apples peeled, cored and thinly sliced
2 T lemon juice
1/4 C all purpose flour
1/2 c brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
Preheat oven to 375 degrees. Cream the butter and sugar together until light and fluffy.
Add the eggs one at a time and continue mixing.
Sift together the flour, salt, baking powder and baking soda.
Add to the butter mixture along with the vanilla extract, bourbon and buttermilk.
Mix only until well incorporated and free of large lumps.
The batter should be very thick and dough like. Spoon it into a spring-form that has been greased and floured and spread out.
Toss the apple slices with the lemon juice, brown sugar, flour, cinnamon and salt in a separate bowl until well coated.
Spoon over the batter mixture in the cake pan.
Use the back of the spoon to press the apple mixture down a bit.
Bake, covered with aluminum foil, for 30 minutes.
Remove the foil and bake for another 15-20 minutes until golden brown or a toothpick inserted in the center comes out clean. ( I have a gas oven and needed to bake it 30 minutes after I removed the foil)
Remove from the oven, cover with the foil again and allow to cool.
Dust with powdered sugar, if desired, and serve with hand-whipped cream laced with bourbon.
Toss the apple slices with the lemon juice,
4 large eggs

No comments: