October 20, 2018
I always like to try something new when coming up for ideas for my blog, new to me might be retro to somebody else. I have been inspired by the Bundt cake, in lots of shapes and sizes and so many flavours.
The bundt may have originated from the German bundkuchen (often called Gugelhupf or Kugelhupf), a ring-shaped coffee cake. There are so many recipes around so you can put almost anything into them and add the flavours and spices you love.
One is Apple Cinnamon with Cream Cheese Frosting, another is Apple and Cinnamon with Brown Sugar and Pecans glazed icing and the last one is Apple and Butternut Squash topped with a Caramel Sauce and Pecans. The recipe below is for the basic Apple Cinnamon and the options will be listed after the Method.
¾ cups softenened butter 1 ½ cup granulated sugar2 teaspoons vanilla 3 eggs1 cup sour cream¼ cup milk3 cups all-purpose flour1 ½ teaspoon each baking powder and baking soda1 teaspoon cinnamon ¼ teaspoon salt 3 apples peeled, cored and grated1 cup chopped pecans
Cream Cheese Frosting180 g Cream Cheese½ Cup Icing Sugar1tsp Vanilla1-2 TBSP milk (adjust for desired consistency)
In large bowl, beat together butter, sugar and vanilla until fluffy. Beat in eggs, 1 at a time, until combined. Beat in sour cream and milk.In separate bowl, whisk together flour, baking powder, baking soda, cinnamon and salt; stir into butter mixture. Stir in apples and three-quarters of the pecans. Scrape into greased and floured 10-inch (3 L) Bundt pan, smoothing top. Bake in 325 F (160 C) oven until toothpick inserted in center comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Transfer to rack; let cool completely. Then add your glaze or frosting.
For the Pecan and Brown Sugar Version add some chopped pecans about 1/3 cup and a ¼ dark brown sugar to the mixture once in the bundt tin and marble it in with a knife or chop stick, make sure it is covered with the batter if not they will burn.
The Icing is a simple mixture of 1 cup icing sugar, 2 TBSP milk and a squeeze of lemon until you get the desired consistency.
For the Butternut Squash version replace half the apple with grated and peeled butternut squash, replace ½ cup of the granulated sugar with dark brown sugar. I also replaced ½ cup of the flour with ground almonds. For the Caramel Sauce Caramel Sauce: ½ cup butter, 2/3 cups granulated sugar, 75ml double cream and ½ tsp Vanilla. In a thick bottom saucepan, cook butter and sugar over medium heat, stirring, until butter is melted and sugar is dissolved. Cook, without stirring, until light amber in colour, about 5 minutes. Remove from heat; standing back and averting face, stir in cream. Return to heat; cook until slightly thickened, about 1 minute. Pour into large bowl; let cool to lukewarm.
Pour half of the caramel sauce over top of cake; sprinkle with remaining pecans. Serve cake with remaining caramel sauce.
Lots of delicious options to use the bounty of your Apple Harvest. Or uses mix of your favourite apples, I used what I had and the cakes were delicious. Thanks to Canadian Living Magazine for the recipe that inspired these cakes .
They would look beautiful on our new Night Sky plates.
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June 12, 2020
I love how modern yet rustic this tart looks, it's an impressive dessert for any occasion, delicious served warm with a dollop of vanilla ice cream and best of all it's really easy to make. You can replace the fruit and herbs with anything that's in season and voilà!
June 05, 2020
May 20, 2020