Bourbon Apple Cake

Made with instant grits (yes, grits!) and spiked with bourbon, this fruit-laden cake has a double dose of Southern flavor. It takes just 15 minutes of hands-on prep time, making it a great choice for the busy host who needs a delicious, foolproof, and quick recipe.
 
Hands-On Time
15 minutes Total Time 95 minutes

Ingredients
1/2 cup (1 stick) unsalted butter, melted, plus more for the pan
1/2 cup all-purpose flour, spooned and leveled
1/3 cup instant grits
3/4 teaspoon baking powder
1 teaspoon fine salt
2 large eggs
3/4 cup sugar
3 tablespoons bourbon
1 teaspoon pure vanilla extract
4 apples, chopped

Directions

•     Heat oven to 350° F.
•     Butter an 8-inch springform pan and set on a rimmed baking sheet.
•     Whisk together the flour, grits, baking powder, and salt in a small bowl; set aside.
•     In a separate bowl, whisk the eggs until foamy. Add the sugar, bourbon, and vanilla and whisk to combine. Whisk in the flour mixture and butter in alternate additions, beginning and ending with the flour mixture. Mix until just combined. Fold in the apples. (The batter will be very apple-heavy.) Transfer the batter to the prepared pan.
•     Bake until a toothpick inserted in the center comes out clean and the cake is golden brown, 60 to 70 minutes. Cool the cake in the pan for 10 minutes.
•     Run an offset spatula or butter knife around the edge of the pan to loosen, then remove the sides of the pan.
•     Serve warm or at room temperature.

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Apple, Bourbon, cake,

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Espresso Brownies

Perk up a batch of decadent fudge brownies with a secret ingredient: espresso. Just two tablespoons of the morning pick-me-up intensifies the already rich chocolate flavor. No espresso on hand? Substitute extra-strong brewed coffee or one rounded teaspoon of instant espresso powder with two tablespoons of water.


Ingredients
3/4 cup
(1 1/2 sticks) unsalted butter, plus more for the pan
1/2 cup all-purpose flour, spooned and leveled
1/4 cup natural cocoa powder
1 teaspoon fine salt
1/2 teaspoon baking powder
3 ounces unsweetened chocolate, chopped
1 cup granulated sugar
1/2 cup packed dark brown sugar
3 large eggs
2 tablespoons brewed espresso or extra-strong brewed coffee, at room temperature
1 teaspoon pure vanilla extract
2 ounces bittersweet chocolate, chopped
Directions

•     Heat oven to 350° F.
•     Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between the pieces to help them stick and leaving an overhang on all sides. Butter the top of the parchment.
•     Whisk together the flour, cocoa, salt, and baking powder in a medium bowl; set aside.
•     Combine the butter and unsweetened chocolate in a large microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between, until melted. Let cool slightly.
•     Whisk in the sugars, eggs, espresso, and vanilla until smooth. Add the flour mixture and mix until just combined. Fold in the bittersweet chocolate.  Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 35 to 40 minutes.
•     Let cool completely in the pan.
•     Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 squares. *Note: Total Time includes cooling time.

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cake, Fast food,

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