Thursday, October 11, 2012

Apple Bundt Cake

Did you know the bundt cake was invented in Minnesota? We are nowhere near Minnesota and yet this one is one of my family favorites.

The cooked apples keep this rich, buttery cake really moist.  I prefer to use Golden Delicious apples, which stay firm and retain their shape when baked.

6 medium Golden Delicious apples.
1/2 stick (1/4 cup) unsalted butter
1/4 cup granulated sugar
1 teaspoon cardamom
~Adjust the rack to the center of the oven and preheat to 350 degrees.

~Peel, core and quarter the apples; slice each quarter into 3 slices lengthwise. Melt the butter in the skillet over medium-low heat; when it begins to bubble, add in the apples, along with the sugar and cardamom, and sauté over low heat until the apples are tender but still firm, 3 to 4 minutes.  Remove the apples from heat and cool to room temperature. Drain the apple slices and reserve the syrup - you should have 2 or 3 tablespoons.

1/2 cup (1 stick) unsalted butter
2 cups all-purpose flour
1 1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup sour cream
2 large eggs, room temperature
1 teaspoon pure vanilla extract
Reserved syrup from the poles
1/2 cup fresh bread crumbs

2 tablespoons unsalted butter
1/2 cup fresh bread crumbs

~FIRST, melt the butter and cool to room temperature.

~SECOND, in a large bowl combine the flour, sugar, baking powder, baking soda, allspice, cinnamon and salt; whisk together thoroughly.

~THIRD, combine the cooled butter and sour cream in a separate bowl and beat until smooth; add in the eggs and beat until they are fully blended.

~FOURTH, add the dry ingredients, 1/2 cup at a time, into the sour cream mixture, mixing on low speed just long enough after each addition to fully incorporate.  Scrape down the sides of the bowl with a spatula.  Add in the vanilla and the reserved apply syrup, then increase the mixer speed to medium and beat for about 1 minute.  Toss the cooked apple slices with the 1/2 cup of bread crumbs and fold them into the batter.

~FIFTH, liberally buter a 9-inch bundt pan with the 2 tablespoons butter and sprinkle the inside with the fresh bread crumbs.  Make sure the pan is completely coated before tapping out the excess.

~SIXTH, spoon the prepared batter into the bunt pan and bake for 50-60 minutes. When it is done, the cake should be pulling away from the edges of the pan and a wooden pin should come out clean when inserted. Cool on a wire rack for 20 minutes, then run a thin metal spatula around the edges of the pan to loosen.  Gently invert the cake onto the cooling rack and cool to room temperature.

If desired, lightly dust each slice with powdered sugar and serve with mounds of whipped cream.


5 pretty purplexing comments:

  1. Yum! wow I bet your house smelt delicious! Have a wonderful day!

  2. OMG this looks AMAZING!!! I can't wait to try it!

  3. I love my bundt pan. This looks delicious. Thank you for the recipe.

  4. Looks tasty.

    Thanks for the recipe.

  5. I want a slice of that with my coffee tomorrow.


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