Food Recipes Desserts Cake Apple-Bourbon Loaf Cake 4.3 (6) 5 Reviews This cozy cake combines whiskey-spiked apple filling, buttery pecan streusel, and tender sour cream cake into an epic fall dessert. By Kelly Jacques Kelly Jacques F&W 2025 Best New Chef, Kelly Jacques co-owns Ayu Bakehouse, a beloved modern bakery in New Orleans. The bakery is known for their flaky croissants, chocolate babka knots, muffuletta breadsticks, and king cakes. Food & Wine's Editorial Guidelines Published on August 20, 2026 Save Rate PRINT Share Close Credit: Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Active Time: 1 hr 10 mins Cool Time: 2 hrs Total Time: 4 hrs 10 mins Yield: 1 (9-inch) loaf Jump to recipe A jammy apple filling layered throughout the loaf delivers an apple pie–like flavor to the coffee cake-like loaf.A double layer of pecan streusel creates contrast between the tender cake and crisp, nutty topping.Sour cream keeps the cake crumb soft and moist. Tender sour cream cake is layered with a jammy apple filling and buttery pecan streusel in this cozy, fall-ready loaf from 2025 F&W Best New Chef Kelly Jacques. Granny Smith apples are cooked down with brown sugar and bourbon for rich, caramelized sweetness in every bite. Keep the streusel chilled until ready to use so it bakes up crisp and crumbly rather than melting into the batter. “As I’ve gained more experience, I think less in terms of individual recipes and more in terms of components — almost like a capsule wardrobe,” says Jacques. You build a collection of well-fitting pieces, and the creativity comes from how you combine them. The resulting style feels uniquely your own. This cake really came out of that way of thinking.” What other types of apples can be used? Granny Smith apples are great for baking because they hold their shape well once cooked and also offer a sweet-tart flavor. For a slightly sweeter filling, you can substitute with Honeyscrisp, Pink Lady, or Braeburn apples. Notes from the Food & Wine Test Kitchen Granny Smith apples offer subtle tartness that prevents the apple filling from veering too sweet. If desired, swap the pecans for walnuts.Lining the pan with parchment paper ensures the loaf is easy to remove with no sticking. This recipe was developed by Kelly Jacques; the text was written by Paige Grandjean. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. Apple Filling 2 small Granny Smith apples, peeled and chopped (about 2 cups) 1/4 cup packed light brown sugar 2 tablespoons fresh lemon juice 2 tablespoons water 1 1/2 teaspoons honey 1/4 cup (2 ounces) bourbon Streusel 2/3 cup chopped toasted pecans 1/2 cup packed light brown sugar 1/4 cup all-purpose flour (about 1 1/8 ounces) 1/4 cup cold unsalted butter, cubed Cake 1/2 cup unsalted butter, softened, plus more for greasing 1/3 cup granulated sugar 1/3 cup light brown sugar 2 large eggs 1/2 teaspoon vanilla extract 1 1/2 cups all-purpose flour (about 6 3/8 ounces) 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2/3 cup sour cream Directions Preheat oven to 375°F. Grease a 9- x 5-inch loaf pan with butter. Line bottom and sides of pan with parchment paper, leaving a 2-inch overhang on both long sides; set aside. Make the apple filling: Bring apples, sugar, lemon juice, 2 tablespoons water, and honey to a simmer in a small saucepan over medium. Reduce heat to medium-low; cook, stirring occasionally and using the back of a wooden spoon to gently mash, until apples are caramelized and coated in a thick, golden syrup, 18 to 20 minutes. Add bourbon; cook, stirring constantly, until liquid is mostly reduced, about 45 seconds. Set aside to let cool. Make the streusel: Stir together pecans, sugar, and flour in a medium bowl. Add butter, and mix using your fingertips until mixture is well combined and crumbly. Refrigerate until ready to use. Make the cake: Beat butter, granulated sugar, and brown sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Add half of flour mixture to egg mixture; beat on low speed until combined, about 15 seconds. Beat in sour cream until combined, about 15 seconds. Add remaining flour mixture, beating until just combined, about 15 seconds. Spread half of cake batter (about 1 1/2 cups) into prepared loaf pan; top evenly with half of streusel (about 3/4 cup) and half of apple filling (a scant 1/2 cup). Spread remaining cake batter into pan; top with remaining apple filling and remaining streusel. Bake until a wooden pick inserted into center of cake comes out clean, 50 minutes to 1 hour, covering loosely with aluminum foil after 25 minutes if needed to prevent excess browning. Let cake cool in loaf pan for 10 minutes. Using parchment paper overhang as handles, remove cake from pan; let cool completely on a wire rack, about 2 hours. Make ahead The apple filling and streusel can be stored in separate airtight containers in the refrigerator for up to three days. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.