Well the Texas weather has finally cooled down, giving me thoughts about all the fall baking that is coming up and the great holidays.
This particular cake is a tasty way to welcome fall. Anything that has cinnamon and nutmeg does the trick for me every time. Not only does this cake have spices but also walnuts and apples, which add great taste and texture.
It is not difficult to make and does not require a lot of fancy ingredients, so it is a perfect recipe to go to when you are in a bind for time.
In my mind, bundt cakes have such great flavor that they really do not require any icing. While I did not make the icing as stated in the recipe below, I did use a caramel drizzle. I will be serving the cake with the drizzle on the side, so people can make their own choice. Some of the crowd is dieting and some have a big sweet tooth, so I think this was a good solution.
Apple Butterscotch Bundt Cake
adapted from Cake Simple
Ingredients/ Cake
1 cup chopped, toasted walnuts
4 cups chopped and peeled apples (I used Granny Smith)
1 1/2 cups canola oil
3 eggs
2 tsp vanilla extract
1 cup granulated sugar
1/2 cup light brown sugar (packed)
3 cups flour
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking soda
1/2 tsp salt
Ingredients/ Butterscotch Icing
1 cup confectioners sugar
1/2 cup packed brown sugar
1/3 cup heavy cream
1/4 cup or 1/2 stick of butter /cut into small cubes
1/4 tsp salt
Prepare a 12 cup bundt pan by greasing the inside with melted butter, you can use a pastry brush or dip a paper towel into the butter and coating the pan. Then dust the interior with flour and tap out the excess. Set aside and preheat the oven to 375 degrees.
Sift together the flour, cinnamon, baking soda, nutmeg and salt in a medium bowl. Then fill the bowl of a stand mixer with the canola oil and both sugars. Using the whisk attachment, blend for 30 seconds on medium speed. Add one egg and whisk for another 30 seconds. Continue with the same process for each egg addition. Once all the eggs are blended, whisk in the vanilla extract.
Add the sifted ingredient to the batter and stir with a wooden spoon until no dry streaks remain. Then add the walnuts and apples, folding in until all is evenly distributed.
Then spoon batter evenly into prepared bundt pan. Place pan in oven and bake until tester comes out clean. With my oven it took about 55 minutes. The recommended baking time with the recipe is one hour and 15 minutes. Remove cake from oven and place on a wire rack. Let cool for 20 minutes and then invert cake onto rack and let cool completely before icing.
For the icing, fill a saucepan with the heavy cream, brown sugar, butter and salt. Place pan over medium low heat and let cook, stirring constantly. When the sugar and salt have completely dissolved, remove pan from heat and let cool. Once mixture reaches room temperature, sift the confectioners sugar over the top, then whisk until smooth.
Take the icing and drizzle over the top of the cake, now it is ready to serve!
**LAST YEAR: Big Brahman Rolls**