Even though it’s the cold season in Guatemala, we are lucky that we get plenty of fruit year round. The last couple of weekends, I’ve been able got get tons of blackberries, and as much as I love them in my morning yogurt with granola, I decided it was time for me to bake something. I was between this recipe and a batch of blackberry muffins that will have to wait ’till I get blueberries again.
I found this recipe for the Blackberry, Apple & Bourbon Cake browsing through Foodily, and after looking at so many recipes, this one caught my eye. Not because it paired blueberries and apples, but because the cake has liqueur in it. More specifically, the apples are soaked in it and then added to the batter. Since I didn’t have apple brandy available, I used Jack Daniel’s Honey Tennessee since it’s one of my favorites and it so happened I still have some little left. It’s delicious and I absolutely love it. If you can’t find the Honey Tennessee kind, you can use any sweet bourbon you can find, like Jim Beam White, Jack Daniels’, Maker’s Mark, Early Times, Gentleman Jack. As it turns out (now more often than before) I didn’t exactly follow the recipe to the dot. The original by Saveur asks you to make a coulis (or in other words, a blackberry mash), then strain it and then pour it over the cake when serving. As I didn’t have 6 cups of blackberries but just barely 3, I just added the sugary blackberries to the top of the cake, without the juices. And I increased the apples amount to 4 instead of 3 to balance out the lack of blackberries. And it paid off.
This cake has been a success. Dad just mentioned that after hanging out in the dinning/living room area (were I left the cake earlier that day), he just had to get a slice of it before dinner. Then had a second slice after dinner. All is good. He liked the cake. With every bite, you can taste the goodness of the bourbon and the apples, all surrounded with the cake… and the blackberries on top, are just the perfect way seal this cake with goodness.
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