Apple Bourbon Bundt Cake

cooking.nytimes.com

One of my favorite pie alternatives is bundt cake. A hearty spice-filled bundt cake made from grated apples and toasted nuts, then soaked in whiskey syrup, defies the cliché of Thanksgiving dessert, yet keeps well within its harvest-time paradigm. Plus, a bundt cake, which is really just like an oversize muffin baked in a fancy pan, is easy to whip up. The booze bath helps keep it fresh, meaning you can bake it ahead and eat the leftovers for days.

2 sticks unsalted butter 226 grams, at room temperature, plus more to grease pan

2 ½ cups all-purpose flour 315 grams, plus more to dust the pan

3 tablespoons (30 grams) plus ½ cup (80 grams) bourbon or rye whiskey

½ cup (90 grams) candied ginger, chopped

1 ¾ cup (330 grams) light brown sugar

4 large eggs, at room temperature

2 teaspoons (8 grams) baking powder

1 teaspoon (5 grams) baking soda

1 ½ teaspoons (3 grams) ground cinnamon

1 teaspoon (5 grams) fine sea salt

½ teaspoon grated nutmeg

1 cup (227 grams) sour cream

1 tablespoon (15 grams) vanilla extract

1 ½ teaspoon (5 grams) finely grated lemon zest

2 medium Granny Smith apples about a pound, 454 grams, peeled, cored, and coarsely grated

1 cup (120 grams) finely chopped, toasted pecans

½ cup (100 grams) granulated sugar

Juice of ½ lemon (20 grams)

Directions at cooking.nytimes.com

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