September is Apple Season!

There are so many recipes you can make once apple season rolls around, but pie and galettes always seem to steal the spotlight. I wanted something just different enough to pique my interest, and this Bourbon Apple Streusel Cake ended up being the perfect choice. It’s simple to bake, gorgeous to photograph with that maple bourbon glaze, and most importantly, absolutely delicious.

I came home from Shade Tree Orchard in Adams, Tennessee with a basket full of apples and knew they needed to become something special. Picking apples had me thinking about Jake’s grandma, Jinny, who was an incredible baker. Back when Jake and I first got married, she made an apple cake that stuck with me — the way fall and apples can taste like memory itself. This cake feels like a tiny nod to that tradition, family, and the nostalgia that seems to come alive every September.

A Morning at Shade Tree Orchard

Using orchard apples brought in a texture I loved — they stayed slightly crisp even after baking, giving each slice more depth and bite. If you don’t have access to an orchard, choose a firmer variety that holds up well in the oven. But if you do get the chance, there’s something magical about picking apples with your own hands — a fall field trip of sorts. I still dream about having a little orchard of my own one day.

Those orchard apples ended up right here in this Bourbon Apple Streusel Cake, and I don’t think I could’ve picked a better use for them.

If you’d like to see more photos from the trip to Shade Tree Orchard, click here!

Notes & Tips for Making Bourbon Apple Streusel Cake

Apple choice matters: I used orchard apples from Shade Tree in Tennessee, and they stayed slightly crisp even after baking. If you don’t have orchard apples, go with a firm variety that holds its shape well, like Honeycrisp, Fuji, or Granny Smith.

Pan options: I baked mine in a vintage angel food cake tin I found at a local antique store, but a regular bundt pan works just as well. Just make sure to grease it thoroughly.

Soaking apples: To keep chopped apples from browning while you prep, let them sit in a bowl of water with a tablespoon of lemon juice. Drain and pat dry before layering into the cake.

Don’t overmix: Once the flour goes into the batter, stir just until combined. Overmixing can make the cake tough instead of tender.

How to check for doneness: Insert a toothpick or cake tester into the center. It should come out clean or with just a few moist crumbs — not wet batter. The edges of the cake will also begin to pull slightly away from the pan.

Pairings: Serve with coffee, spiced chai, or even a glass of bourbon neat. For dessert, add lightly whipped cream or a scoop of vanilla ice cream.

Storage: Keep the cake covered in the fridge. It tastes even better the next day once the flavors settle in.

Frequently Asked Questions about Bourbon Apple Streusel Cake

Can I make this cake without bourbon?
Yes! If you’d rather skip the bourbon, just replace it with apple cider or even a little extra apple butter. The cake will still be moist and flavorful, just without the boozy warmth.

Can I make this cake ahead of time?
Definitely. The flavor actually deepens after a day, so baking it the night before a brunch or dinner is a great idea. Just wait to add the glaze until right before serving.

Does this cake freeze well?
Yes. Slice the cake, wrap each piece tightly in plastic wrap, and freeze for up to 2 months. When you’re ready to enjoy, thaw in the fridge overnight and drizzle with fresh glaze before serving.

Can I bake this in a regular 9×13 pan instead of a bundt pan?
Yes, but the bake time will likely be a little shorter (around 45–50 minutes). Check with a toothpick for doneness.

Can I use sour cream instead of Greek yogurt?
Definitely. Sour cream works just as well and gives the cake a rich, tender crumb.

Can I make this without apple butter?
Yes, though it adds flavor and moisture. If you skip it, increase the yogurt slightly and add an extra teaspoon of apple pie spice.

Is this cake good for holidays?
Absolutely. This rustic, spiced apple bundt cake makes a beautiful addition to a Thanksgiving dessert table, a holiday brunch, or any fall gathering.

Don’t Skip the Maple Bourbon Glaze

The cake itself isn’t overly sweet — which I love — but it’s balanced by the glaze, which almost steals the show. Together, they’re the perfect match. The streusel topping, baked apples, and drizzle of maple bourbon glaze make it one of those warm, inviting desserts that pairs perfectly with a hot cup of coffee and some good conversation. Honestly, I think it’s just as welcome on a brunch table as it is after dinner.

Don’t miss out on Apple season!

I think our culture goes straight from The Fourth of July to Starbucks rolling out their Pumpkin Spice Lattes way too early. I love Fall. It is my favorite season! But I want to enjoy all aspects of it. If we skip straight to pumpkin season, we miss apple season — and in my opinion, that’s a huge mistake.

Do you go apple picking in the fall? What’s your go-to apple dessert? This Bourbon Apple Streusel Cake is cozy, nostalgic, and just unique enough to stand out among the usual apple desserts. I think it would make a fantastic addition to a Thanksgiving dessert table, a Harvest Party, or any other fall gathering. Or just make it to enjoy yourself on a quiet Sunday morning.

If you try this cake, I’d love to hear how it turned out for you — and what apples you used!

This recipe was loosely adapted from a Half Baked Harvest recipe Salted Bourbon Apple Crumble Coffee Cake, with my own twists on the ingredients and method.

Print Recipe

Bourbon Apple Streusel Cake

Tasty bourbon apple streusel cake with warm spices and maple bourbon glaze. A cozy bundt cake perfect for fall gatherings.

Prep Time25 minutes mins

Cook Time1 hour hr 5 minutes mins

Total Time1 hour hr 30 minutes mins

Course: Dessert

Cuisine: American

Keyword: apple cake, apple dessert, apple recipe, bourbon, fall recipe

Servings: 12 slices

Calories: 420kcal

Cost: $15

Equipment

• 9-inch angel food cake pan (or bundt pan)
• Mixing bowls (large + medium)
• Electric hand mixer or stand mixer
• Whisk
• Rubber Spatula
• Grater (for cold butter)
• Knife/Cutting Board
• Small saucepan (for glaze)
• Cooling Rack

Ingredients

Cake

• 1 stick ½ cup salted butter, at room temperature
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon maple extract
• 2 large eggs at room temperature
• 1 cup plain Greek yogurt
• ½ cup apple butter
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon apple pie spice
• ½ teaspoon kosher salt
• ¼ cup bourbon

Streusel

• ½ cup packed brown sugar
• 2 teaspoons apple pie spice
• ¾ cup all-purpose flour
• 6 tablespoons cold butter grated
• 1 ½ cups chopped apples plus 1 small apple, thinly sliced

Glaze

• 4 tablespoons salted butter
• 2 tablespoons maple syrup
• ¾ cup powdered sugar
• 1 tablespoon bourbon
• 1/4 teaspoon salt

Instructions

Prepare the pan

• Preheat oven to 350°F. Grease a 9-inch angel food cake pan (or bundt pan).

Make the batter

• In a large mixing bowl, beat butter and brown sugar until creamy. Add Greek yogurt, apple butter, vanilla extract, and maple extract, mixing until smooth. Beat in eggs, one at a time.
• In a separate bowl, whisk together flour, baking powder, baking soda, apple pie spice, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Mix in the bourbon.

Make the streusel

• In a medium bowl, combine flour, brown sugar, and apple pie spice. Add grated cold butter and rub with fingers until crumbles form.

Assemble the cake

• Spoon half the batter into the prepared pan. Sprinkle with chopped apples and half the streusel. Add the remaining batter in an even layer. Arrange thin apple slices on top, then finish with the rest of the streusel.

Bake

• Bake 60–65 minutes, or until a toothpick inserted in the center comes out clean. Cool for 30 minutes. Invert the cake onto a plate, then flip right-side up onto a serving plate.

Glaze and serve

• In a small saucepan over medium heat, melt butter with maple syrup. Whisk in powdered sugar, bourbon, and salt until smooth. Drizzle over the cake. Let set 10 minutes before serving.
• Store covered in the fridge. Enjoy warm or at room temperature.

Notes

Optional: Soak chopped apples in a bowl of water with 1 tablespoon lemon juice while prepping. Drain and pat dry before using.

If you can’t find maple extract, feel free to use an extra amount of vanilla extract as an alternative. In my opinion, the maple extract really gives this cake a fantastic flavor.

This recipe is adpated from Half Baked Harvest

Salted Bourbon Apple Crumble Coffee Cake