This week we’ve tried a few different desserts and most of them did not make the cut. This moist bundt cake from Martha Stewart Living, however is an ideal recipe for the upcoming season combining all the goodness of pecan and apple pie in one shot.
Similar to your favorite pecan pie recipe, it deftly combines nuts and brown sugar all the while mirroring the tartness of the best apple pies. Nutmeg and ground cinnamon add depth.
Using the best quality apple cider you can find, will make the cake a real showstopper.
“An apple-cider glaze and caramelized apples in the batter, set this cake apart,” Martha Stewart Living
For the caramelized apples:
1/3 cup granulated sugar
1 tablespoon water
3 tart green apples, such as Granny Smith, cored, peeled, and cut into 1-inch chunks
For the cake:
2 sticks unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour, plus more for pan
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
3/4 teaspoon freshly grated nutmeg
3/4 teaspoon ground ginger
1 3/4 cups packed light-brown sugar
3 large eggs
1/2 cup whole milk
3/4 cup chopped toasted walnuts
For the glaze:
1 1/2 cups confectioners’ sugar, sifted
3 tablespoons best-quality, apple cider
Make the caramelized apples: Cook granulated sugar and water in a medium saucepan over medium-high heat, without stirring, until sugar caramelizes, about 4 minutes. Reduce heat to low. Stir in apples. Cook, covered, until softened, about 6 minutes. Slightly mash apples with a fork until broken down but still chunky. Continue to cook, uncovered, stirring, until liquid evaporates, about 5 minutes. Let cool completely.
Preheat oven to 350 degrees.
Make the cake: Butter a 10-inch Bundt pan. Dust with flour, tapping out excess. Sift flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and 1 teaspoon salt into a medium bowl. Beat butter and brown sugar with a mixer on high speed until pale and fluffy, about 4 minutes. Add eggs, 1 at a time. Reduce speed to low, and add flour mixture in 3 additions, alternating with milk, beginning and ending with flour. Mix in caramelized apples and the walnuts.
Transfer batter to pan. Bake until cake is deep golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Let cake cool in pan set on a wire rack for 10 minutes (We recommend longer, maybe 30-40 minutes for cooling). Turn out cake onto rack, and let cool completely.
Cut nice hearty slices for serving. Similar to apple pie, this cake tastes especially delicious served alongside vanilla, caramel or praline ice-cream.