For the cake:
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons Bourbon Smoked Salt
16 tablespoons (2 sticks) unsalted butter, softened (plus extra for the pan)
2 cups granulated sugar
2 large eggs, lightly beaten
2 teaspoons Bourbon Barrel Aged Madagascar Vanilla Extract
2 teaspoons cinnamon
juce of ½ a lemon
5-6 tart apples, such as Granny Smith, Honeycrisp, or Macintosh
For the bourbon whipped cream:
2 cups heavy whipping cream, cold
2 tablespoons confectioner’s sugar
2-3 tablespoons Kentucky Bourbon
2 teaspoons Bourbon-Madagascar Vanilla Extract
1) Preheat oven to 375 degrees. Butter a 9 “x13” baking pan. In a large bowl, combine all the ingredients for the whipped cream. Using a hand mixer or large whisk, whip cream until soft peaks form. Cover bowl with plastic wrap and set aside in the refrigerator.
2) In a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream together the butter and 2 cups of granulated sugar until pale and fluffy. Add the eggs and vanilla and mix. Add the flour mixture and beat until combined. Batter will be thick. Spread mixture evenly into the prepared pan.
3) In a small bowl, mix the smoked sugar and cinnamon. Peel, core and slice the apples into a large bowl and toss with the lemon juice. Add the cinnamon smoked sugar and toss well to combine. Arrange and shingle the sugared apples on top of the batter to completely cover the cake, pressing in lightly. Bake for 40-45 minutes or until a toothpick inserted into the cake comes out clean. Cool on a wire rack for 10-15 minutes before serving with the bourbon whipped cream.