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by Heather Harris Brady

If you’re expecting the promised squash baking tutorial from the pumpkin cookie recipe, sorry! Those photos have gone MIA so I will cover that in my next post. Instead, I bring you cake.  This is a moist bundt cake that you could bake in mini pans for hostess gifts or put on a post-Thanksgiving brunch table for guests staying over. It’s a good keeper and the brown sugar glaze makes the whole thing smell like Heaven.

Apple Butter Bundt Cake with Browned Sugar Glaze, Makes one large bundt cake (10-12 servings)

1/3 c. butter, softened

2/3 c. olive oil

1 c. brown sugar

3/4 c. white sugar

3 eggs

2 t. cinnamon

1 t. cardamon

1/2 t. cloves

1 c. apple butter

2 t. vanilla

3 c. flour

1 t. baking soda

2 large apples, peeled and cut in fine dice

Beat the butter, olive oil and sugars. Beat in the apple butter until it’s well-incorporated (this could be up to five minutes). Make sure there are no little bits floating around, or they will settle to the bottom while baking. Preheat the oven to 350.

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Then beat in the eggs and vanilla. Stir in the remaining ingredients except the apples.

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Finally, fold in the diced apples. You should have a thick, creamy batter.

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Spread it into your greased bundt pan, or large tube pan. I indent the middle slightly, all the way around.

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Bake for about 45 minutes, or until the top is well browned and springs back when touched. (Jump to the bottom and make the glaze while the cake is baking.)

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Let the cake sit for about five minutes, then turn it out onto your serving plate.

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Spoon half of the glaze over the warm cake. Push it around a little so it melts evenly and dribbles down the sides in a pretty way. After your first coat has set a bit, add a second coat with the remaining glaze.

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Garnish with chopped nuts (I used spiced nuts) if you like. Let stand at room temperature until ready to serve. If you have leftovers just cover the cut edges with plastic wrap so the glaze doesn’t get sticky.

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Brown Butter Glaze

4 T. butter

3 c. powdered sugar

1 t. vanilla

2-3 T. cream or milk

Put the butter in a saucepan over medium heat. It will melt, then foam and then crackle for a bit.

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When things go quiet you’re getting close. If you look at the bubbles in the middle of the pan you can see the butter is getting brown underneath.

Remove it from the heat and pour it into your mixing bowl and cool it to room temperature. Stir in the powdered sugar and vanilla. You can sift your sugar first to make sure there aren’t any lumps. I was making this in the middle of a huge rainstorm so you can see a few lumps in mine – don’t be like me 🙂

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Stir in the cream by spoonfuls until you reach your desired consistency.

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One year ago: Pumpkin Piettes

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