Saturday, September 5, 2015

Apple Bundt Cake soaked in Brown Sugar Glaze

Another Apple Cake?  Well, just when you think you've had the best, another one comes along and here it it.
I have so many recipes for Apple Cake and I love them all. This is the latest in my collection of Apple Cake recipes.

Apple Bundt Cake:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Bundt Pan, your choice of design. Guaranteed to release if you do this: Brush well with Pan Release Mix (get every crease and crevice of the design) Here's the mix recipe: (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. It keeps forever!

Cake Batter:

1 C Vegetable Oil
8 TBS Butter, room temperature
2 C Granulated Sugar
3 Eggs
3 C Flour
1 tsp Baking Soda
1 tsp Salt
2 tsp Vanilla
3 C  Peeled and Chopped Jonagold Apples
1 C Flaked Coconut
1 C Golden Raisins
1 C Chopped Pecans

Brown Sugar Glaze:

1 C Brown Sugar
1/4 C Heavy Cream
12 TBS Butter, cold and cubed.

Cake Batter Instructions:

In a Stand Mixer with a Paddle Attachment:
Beat well.

Baking Soda
Beat just until combined.

Fold in by hand:
Pour batter into the pan.

Bake 1 hour.
Remove pan to a rack and immediately make the Glaze.

Glaze Instructions:

In a saucepan on medium heat:
Brown Sugar
Heavy Cream
Heat to boil, stirring constantly.
Whisk well to combine.
Pour immediately over the hot cake.
Allow to sit and cool completely. (this is not a Poke Cake so allow the glaze to sit and soak into the cake)

Invert onto a serving platter.

Peace in the Kitchen!

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