Apple Cake with Bourbon Whipped Cream

BBF founder Matt Jamie has a cookbook coming out in May, but until then you can enjoy recipes he created using – what else? – BBF ingredients.
December 30, 2016


Preheat oven to 375 degrees. Butter a 9- by 13-inch baking pan. In a large bowl, combine all the ingredients for the whipped cream. Using a hand mixer or large whisk, whip cream until soft peaks form. Cover bowl with plastic wrap and set aside in refrigerator.  In a small bowl, whisk together the fl our, baking powder and salt. In a large bowl, cream together the butter and 2 cups of granulated sugar until pale and fluffy. Add the eggs and vanilla and mix. Add the fl our mixture and beat until combined. Batter will be thick. Spread mixture evenly into the prepared pan.  In a small bowl, mix the smoked sugar and cinnamon. Peel, core and slice the apples into a large bowl and toss with the lemon juice. Add the cinnamon smoked sugar and toss well to combine. Arrange and shingle the sugared apples on top of the batter to completely cover the cake, pressing in lightly. Bake for 40–45 minutes, or until a toothpick inserted into the cake comes out clean. Cool on a wire rack for 10–15 minutes before serving with the bourbon whipped cream.   

Bourbon Whipped Cream


2 cups heavy whipping cream, cold

2 tablespoons confectioners’ sugar

2–3 tablespoons Kentucky bourbon

2 teaspoons Bourbon Barrel Aged Madagascar Vanilla Extract

Combine in mixer and whip until firm peaks form.

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  • 2 cups all-purpose fl our
  • 3 teaspoons baking powder
  • 2 teaspoons Bourbon Smoked Salt
  • 16 tablespoons (2 sticks) unsalted butter, softened (plus extra for the pan)
  • 2 cups granulated sugar
  • 2 large eggs, lightly beaten
  • 2 teaspoons Bourbon Barrel Aged Madagascar Vanilla Extract
  • 1/2 cup Bourbon Barrel Smoked Sugar
  • 2 teaspoons cinnamon
  • Juice of 1/2 lemon
  • 5–6 tart apples, such as Granny Smith, Honeycrisp or Macintosh
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