Drunken Apple Cake ~ Kuchen Borracho

This drunken apple cake, also known as kuchen borracho, is a unique dessert made with layers of creamy apple filling nestled between bands of tender, rum-spiked cake that has an almost custardy texture.

A decorative plate topped with a slice of drunken apple cake that is drizzled with cream.

This drunken apple cake doesn’t quite resemble any type of apple cake of our childhood. It comprises layers of tender, thinly sliced apples surrounded by a not-too-sweet batter and is almost custard- or pudding-like in places. Tasting is believing.–Renee Schettler

Drunken Apple Cake

  • Quick Glance
  • (9)
  • 30 M
  • 2 H
  • Serves 10 to 12
4.8/5 - 9 reviews
Print RecipeBuy the Warm Bread and Honey Cake cookbook

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Special Equipment: 9-inch (23-cm) or 9 1/2-inch (24-cm) spring-form pan, at least 2 3/4 inches (7 cm) high

Ingredients

  • For the filling
  • For the cake

Directions

Make the apple filling

Peel and core the apples. Cut each apple into 8 wedges and then cut each wedge lengthwise into slender slices.

In a bowl, combine the sugar and cream. Gently stir in the apples.

Make the batter

Preheat the oven to 325°F (160°C). Butter a 9-inch or 9 1/2-inch springform pan at least 2 3/4 inches high and dust it with flour, tapping out any excess.

In a large bowl, combine the flour, baking powder, and salt.

In a large bowl with an electric mixer or by hand, beat the butter and sugar until smooth and creamy.

Add the lightly beaten eggs to the butter mixture in 4 batches, scraping down the sides of the bowl and beating well after each addition.

Gently fold in the flour in 4 batches, adding the rum and water with the third batch. Stop mixing as soon as the last batch of flour is incorporated.

Scrape 1/3 of the batter into the prepared pan and smooth the surface. Spoon half of the apple and cream mixture evenly over the batter, leaving a 1/2-inch plain border around the edge and smoothing the slices so they’re neat and level.

Scrape another 1/3 of the batter on top of the apples and cream and smooth the surface, spreading the batter all the way to the edge of the pan. Spoon the remaining apples and cream evenly on top of the batter, and then top with the last of the batter, smoothing it all the way to the edge of the pan, which will be quite full.

Bake the cake for 1 1/2 hours, or until a skewer inserted into the center of the cake comes out clean. 

Let the cake cool in the pan for 15 to 20 minutes, then release the sides of the pan and transfer the cake to a wire rack to cool.

Slice and serve the cake warm or at room temperature. Your drunken apple cake will keep at room temperature for up to 4 days. Originally published September 30, 2010.

Print RecipeBuy the Warm Bread and Honey Cake cookbook

Want it? Click it.

    *What You Need To Know About Selecting An Apple For This Drunken Apple Cake

    • To define a “type” of tart apple that’s perfect for this recipe is sort of like trying to define a particular “type” of artistic genius like Michelangelo or da Vinci. Can’t really be done in so many words. That said, some relatively common types that fall somewhere on the tartish side of appledom include Golden Delicious, McIntosh, Northern Spy, and Tydeman. Better yet, ask your local apple guy at the greenmarket—chances are you’ll end up with the perfect local variety, quite possibly something of the vintage heirloom variety. Just be mindful not to confuse “tart” with “sour.” Save the mouth-puckering Granny Smiths and Greenings for another recipe.

    Recipe Testers' Reviews

    Easy to make, even easier to love, this kuchen has everything going for it—looks, taste, ease of preparation. The apples bake up into a really flavorful filling and the surrounding cake is moist inside and crispy good on the top. The rum gives it a very subtle boost. Licking the bowl is a plus for this one!

    This could easily serve 10 to 12 people if you hide the cake after you serve it, otherwise guests will attack whatever is left and eat it before you can say Johnny Appleseed.

    This drunken apple cake is a winner! it is such a simple recipe yet produces a dessert that looks like it comes right from the bakery and tastes wonderful. It’s not too sweet and has a nice texture from the cream. This cake is perfect for autumn and will most definitely have a place on my dessert table at Thanksgiving.

    I only had a 9 1/2-inch springform pan and I was glad I used it because I needed the extra room for the apples.

    HUNGRY FOR MORE?

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    Comments

      1. Stacey, you can substitute bourbon, if you want a boozy flavor. if not, try apple juice, apple cider, orange juice, etc. Just make sure to use the full 5 tablespoons.

    1. As you can see my first attempt doesn’t look quite like the Leite’s photo however, everyone loved it. My Latino friends say it’s a lot like a breakfast cake called quesadilla, only better because of the apples and moistness, I will probably try substituting apples for pineapple, but question how it affects moistness or texture.

      1. I don’t think your photo came through, Jerry, but I’m delighted that it was a hit!

      1. We haven’t tried it with cranberries or walnuts, Rita, but I don’t think they’d be out of place. Do let us know if you try it this way.

    2. It’s quite fiddly when it comes to filling the cake tin – and I think my layers could do with some practice! But the rum in the batter is delicious, as is the cream in the apples – you can really taste it. The cake comes out not too sweet and not particularly moist – I may add more cream next time. But it’s a lovely tea-time treat! Also lots of potential for experimenting with different fruit or spices in the fruit.

    3. I don’t know if anyone might be out there on Thanksgiving morning but I have an emergency question – am baking this cake right now and the cream started leaking out of pan so I panicked and put a cookie sheet and foil underneath – have I ruined this cake now? Can anyone help me??

      1. Not at all! You didn’t ruin anything. That should be perfectly fine. Maybe protect your hands with some towels or pot holders and take another sheet of foil and crimp it around the bottom of the pan to hold the rest of the cream in…and let us know how it goes! Happy Thanksgiving and fingers crossed. Seriously, though, it should be lovely.

        1. Thank you Renee! I appreciate so much your replying, I was afraid I would have bungled the cook time or made the bottom crusty. I fully understand now the need for the dough to hit the sides at the bottom of the pan haha. Hope you have a wonderful Thanksgiving 🙂

      2. Hi Liz. I think you did the right thing. Continue baking until your tester comes out clean and let it cool in the pan for 15 to 20 minutes. You may want to run a knife around the edge of the pan before releasing the sides in case any of that liquid has caused the cake to stick to the sides. Do let us know if it worked out ok. Happy Thanksgiving!

        1. Thank you! Will definitely let you know how it goes – I appreciate so much the reply :)!! Happy Thanksgiving!

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