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1
In a saucepan, combine the cider, bourbon, brown sugar, corn syrup, vinegar, cinnamon stick and vanilla bean and seeds; bring to a boil.
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2
Simmer for 10 minutes, then add the cream.
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3
Cook over moderately high heat until reduced to about 1 cup, about 25 minutes.
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4
Transfer to a pitcher; let cool slightly.
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5
Discard the vanilla bean and cinnamon stick.
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6
Preheat the oven to 350.
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7
Butter and flour a 9-inch round cake pan.
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8
Line the bottom with parchment paper; butter and flour the paper.
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9
In a bowl, whisk the flour, salt, baking powder and baking soda.
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10
In a glass measuring cup, mix the apple cider with the canola oil and bourbon.
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11
In a large bowl, using an electric mixer, beat the butter until creamy.
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12
Add the brown sugar and vanilla seeds and beat until smooth.
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13
Add the eggs, 1 at a time, beating well between additions.
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14
Beat in the dry ingredients in 3 batches, alternating with the cider-bourbon mixture, until smooth.
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15
Spread two-thirds of the batter in the prepared cake pan.
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16
Drizzle half of the cider sauce over the batter.
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17
Dollop the remaining batter on top, then spread the batter over the cider sauce, being careful not to mix them together.
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18
Bake the cake in the center of the oven for about 40 minutes, or until springy when touched.
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19
Let cool for 10 minutes in the pan, then turn the cake out onto a wire rack and let cool for 15 minutes.
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20
Peel off the parchment paper.
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21
Rewarm the remaining cider sauce.
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22
Cut the cake into wedges and serve warm with vanilla ice cream, Pumpkin Seed Brittle and the cider sauce.
