Boozy Apple Crunch Cake

Preparation

1. Step 1

   Place a rack in the middle of the oven and heat to 350 degrees. Peel the apples, then “cheek” each one by cutting 4 segments around the core: With the apple upright, slice downward about ½ inch to one side of the core, turn the apple 90 degrees and repeat with the 3 remaining sides. Discard the remaining rectangular core. Set each segment flat and then slice each lengthwise, ¼-inch-thick. (Make sure to slide aside five full segments, sliced, to save them for decorating the top of the cake.) Add the sliced apples to a large bowl and coat them in the lemon juice.

2. Step 2

   Butter a 9-inch springform pan (see Tip) and place on a rimmed baking sheet.

3. Step 3

   In a medium saucepan, melt the butter over medium heat. Once it begins to bubble vigorously, turn the heat to medium-low and cook for 6 to 8 minutes, stirring occasionally, until the bubbles subside and turn foamy. When toasty brown flecks appear beneath the foam, remove from the heat and carefully pour in ¼ cup of the bourbon. Use a wooden spoon to scrape up any browned bits on the bottom of the pan, then pour the mixture into a glass measuring cup. Add the vanilla extract and almond extract and set aside to cool slightly.

4. Step 4

   In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with a whisk attachment or in a large mixing bowl, rub the lemon zest into the granulated sugar until the blend feels like wet sand. Add the maple syrup and whisk on medium speed until evenly combined, about 1 minute. Add the eggs, one at a time, whisking for about 1 minute after each addition. Whisk until the mixture is lighter in color and the sugar is dissolved. With the mixer on low speed, slowly stream in the butter mixture and whisk until incorporated.

5. Step 5

   Add the flour mixture and whisk on low speed just until incorporated, scraping the bowl to mix in lingering floury bits.

6. Step 6

   Add one-third of the batter to the pan to cover the bottom completely. Add two-thirds of the apples, flat sides down, in a single layer (some overlap is fine). Pour in the rest of the batter and smooth into an even layer. Press the reserved sliced cheeks into the top of the batter, rounded sides up, in clusters to resemble domes of apples. Discard any juices in the bowl. Sprinkle the almonds and turbinado sugar evenly over the top.

7. Step 7

   Bake until the top is burnished, crispy and a cake tester inserted into the center comes out clean, 55 to 65 minutes.

8. Step 8

   Let cool for 10 minutes, then pour the remaining ¼ cup of bourbon over the cake to soak it. Let cool for another 10 minutes before unmolding. This cake can be enjoyed warm with ice cream, or cooled completely before serving. Store any leftovers in an airtight container or wrapped tightly in plastic for up to 3 days at room temperature (or 5 days in the refrigerator).