Apple & Pecan Pie Take a Back Seat…

  • 29th September 2013

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.

 

Apple Walnut Bundt Cake

Ready to eat

 

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.

 

 

Apple Walnut Bundt Cake

Cake glazed and ready to serve.

 

 

 

An apple-cider glaze and caramelized apples in the batter, set this cake apart,”  Martha Stewart Living

 

Ingredients:

 

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

Coarse salt

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

 

 

Apples and brown sugar

Apples and brown sugar

Apples caramelizing

Apples caramelizing

 

 

Preparation:

 

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.

 

 

Batter ready for the walnuts and apples.

Batter ready for the walnuts and apples.

 

 

 

Once you've added the apples and walnuts it gets messy.  Don't worry if the batter does not look smooth.

Once you’ve added the apples and walnuts it gets messy. Don’t worry if the batter does not look smooth.

 

 

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.

 

 

Cake is ready for glaze.

Cake is ready for glaze.

 

 

 

Cut nice hearty slices for serving.  Similar to apple pie, this cake tastes especially delicious served alongside vanilla, caramel or praline ice-cream.

 

 

 

You can serve the slices re-heated slightly in microwave, then add ice-cream.

You can serve the slices re-heated slightly in microwave, then add ice-cream.

 

 

 


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