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Apple, Pecan, Bourbon and Dulce de Leche Cake

Ingredients

  • 240g neutral oil (I used rapeseed oil)
  • 300 grams granulated sugar
  • 130 grams dark brown sugar
  • 3 – 5 tablespoons bourbon
  • 2 teaspoons pure vanilla extract
  • 3 large room temperature eggs
  • 300 grams shredded apples (Bramley)
  • 300 grams apples cut into a 1/4 inch dice
  • 370 grams plain flour, plus 1 tablespoon
  • 2 tsp cinnamon
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt

Topping / Filling

  • 1 tin dulce de leche (300g?) – 100g for cream, 200g for filling / topping
  • 50g pecans finely chopped
  • Dbl cream 300ml
  • 1/2 tsp cinnamon

Method

  1. Heat the oven to 160 degrees C with a rack in the middle position and prepare a square 9 inch tin for baking for quick release.
  2. Shred and dice the apples and macerate in separate bowls with bourbon and a sprinkling of sugar.
  3. In a large bowl, whisk together the oil, sugars, vanilla, and eggs. Add the shredded apples and stir.
  4. In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Add this mixture to the wet ingredients and fold with a rubber spatula until just combined. Toss the diced apples with the reserved tablespoon of flour and fold them into the batter.
  5. Pour the batter into the prepared pan and tap the pan on the counter a couple of times to let out any excess air.
  6. Bake the cake for 1 hour and 10 minutes and then cool on a wire rack for 15 minutes.
  7. In the meantime, whip the cream, dulce de leche and cinnamon.
  8. Turn out the cake onto a serving platter, slice in half and spread a thin layer of whipped cream and dulce de leche on the bottom half. Add the top layer and decorate with remaining dulce de leche, cream and pecans.