CIDER SAUCE

• 4 cups apple cider, preferably fresh
• 1/3 cup bourbon
• 1/3 cup dark brown sugar
• 1/4 cup dark corn syrup
• 2 tablespoons cider vinegar
• 1 cinnamon stick
• 1 teaspoon pure vanilla extract
• 1 cup heavy cream

CAKE

• 1 3/4 cups plus 1 tablespoon all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 cup plus 2 tablespoons apple cider
• 3 tablespoons canola oil
• 1/4 cup Bourbon
• 7 tablespoons unsalted butter, softened
• 3/4 cup dark brown sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs
• Vanilla ice cream, for serving

To make the Cider Sauce, in a saucepan, combine the cider, bourbon, brown sugar, corn syrup, vinegar and cinnamon stick and bring to a boil. Simmer for 10 minutes, then add the cream. Simmer the sauce over medium high heat until reduced to about 1 cup, about 20 minutes. Stir in the vanilla, transfer to a pitcher and let cool slightly.

To make the Cake, preheat the oven to 350°F. Butter and flour a 9-inch round cake pan. In a bowl, whisk the flour, salt, baking powder and baking soda. In a glass measuring cup, combine the apple cider, canola oil and bourbon. Using an electric mixer beat the butter until creamy. Add the brown sugar and vanilla and beat until smooth. Add the eggs, one at a time, beating well between additions. Beat in the dry ingredients alternating with the cider-bourbon mixture, ending with the dry mixture. Beat until smooth and well combined.

Spread two-thirds of the batter in the prepared cake pan. Drizzle half of the Cider Sauce over the batter. Dollop the remaining batter on top, then spread the batter over the cider sauce, being careful not to mix them together.

Bake the cake for 40 minutes, or until the center of the cake springs back when touched. Let cool for 10 minutes in the pan, then turn the cake out onto a wire rack and let cool completely.

Serve the cake with vanilla ice cream and the cider sauce.