Cornmeal Pound Cake with Bourbon Apple Flambé à la Mode

Cook time: 1 hour, 30 minutes
Serves: 4

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INGREDIENTS:

• 1 cup all purpose flour 
• ¾ cup cornmeal
• 1 tsp baking powder
• ¼ tsp baking soda
• 1 tsp cinnamon
• ¼ tsp cloves
• ¼ tsp nutmeg
• 1 stick butter, room temperature, plus 2 tbs butter
• 1 cup sugar
• 2 eggs
• ¼ cup + 1 tbs sorghum, divided 
• 1 tbs lemon juice 
• ½ cup buttermilk 
• 2 apples, such as macintosh, red delicious, or similar, sliced into ¼ thick wedges 
• ¼ cup brown sugar
• ¼ cup bourbon
• 4 scoops vanilla ice cream
• kosher salt

PREPARATION:

Preheat the oven to 350°. Butter the bottom and sides of a 9” loaf pan. Set aside. 

In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, cinnamon, clove, nutmeg, and ¼ tsp kosher salt. Set aside.

Place 1 stick of butter in the bowl of a stand mixer fitted with the paddle attachment and add sugar. Beat the butter and sugar together on medium-low speed until very light and fluffy, scraping down the sides of the bowl as needed, about 3 minutes. With the mixer on low speed, add the eggs one at a time, mixing well before adding the next. When the eggs are incorporated, add 1 tbs sorghum, lemon juice, and buttermilk. Scrape the sides and bottom of the bowl very well and then, with the mixer on low speed, add the dry ingredients in two batches, until just combined and no lumps remain. The batter will be very thick. 

Use a rubber spatula to transfer the batter into the loaf pan. Bake on the middle rack for 45 minutes to 1 hour, rotating the pan every 15 minutes, until the cake is set and a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes. Run a butter knife around the sides of the pan and then carefully remove the cake. Transfer to a baking rack to continue to cool while you prepare the apples. 

Warm the remaining 2 tbs butter in a saute pan set over medium-low heat. Once melted, add the apples and toss in the butter to coat. Allow the apples to cook for 4-5 minutes, tossing gently as they begin to soften. Stir in the brown sugar and remaining ¼ cup sorghum and bring the heat up to medium. Stir frequently and watch the pan closely, allowing the sauce to simmer but not come to a full boil, for 5-7 minutes. Have a lighter or long match handy and, once the sauce has reduced and begun to thicken, turn off the flame, pour the bourbon onto the apples, and hold the flame from the lighter just overtop, creating the flambé. Allow the flame to burn off, turn the stove top burner back to medium, and continue to simmer for an additional 1-2 minutes, until the sauce has thickened and is silky. Remove from the heat and set aside. 

Cut the poundcake into 1 inch thick slices and set in the center of a shallow bowl. Spoon the apples and sauce over the poundcake and top with a scoop of vanilla ice cream. Serve immediately. 

From Season 5, Episode 5