Attention Family! I've been saying it for years, now I am preparing you for when it happens, I am retiring from cooking in less than 5 years. The only thing I will make is my morning coffee, and that is only because I am too lazy to get dressed and go out for it!







Saturday, November 6, 2010

Apple Bundt Cake with Butter Pecan Glaze

Okay, this cake is perfect for fall, and the glaze is yummy! This recipe is cobbled together from a couple so no credits to any....

Apple Bundt Cake with Butter Pecan Glaze

2 tablespoons sugar
1 teaspoon cinnamon
2 cups peeled, diced apples
2 tablespoons sugar
1 teaspoon cinnamon
2 and 1/2 cups self-rising flour
2 cups sugar
1/2 cup vegetable oil
1/2 cup applesauce
1/4 cup apple juice or apple cider
2 teaspoons vanilla
4 eggs

Preheat oven to 350 degrees. Grease your Bundt pan by rubbing a knob of butter all over the inside, including the center post. Combine two tablespoons sugar and one teaspoon cinnamon in a small bowl, then sprinkle all around the inside of the Bundt pan. (Roll the pan to cover all the surfaces.) Peel and dice the apples, toss with the other two tablespoons sugar,one teaspoon cinnamon, and 1/4 cup of flour. In a large mixing bowl, combine the sugar, oil, applesauce, apple juice, vanilla, and eggs. Beat until smooth, add the remaining flour (2 and 1/4 cups). Stir in the apples by hand. Pour batter into the pan, bake at 350 degrees for 50 to 60 minutes, cake will be dark and firm. Let cake cool for 10 minutes, then put on large plate.


While cake is cooking, make the glaze.

1/4 cup butter
1/2 cup pecans, roughly chopped (yes, pecans, you are after all southerners)
3/4 cup firmly packed brown sugar
1/4 cup heavy cream (yes, heavy cream, you are after all my children)
1/4 cup corn syrup
1/2 teaspoon vanilla

Melt butter in medium saucepan. Add pecans, brown sugar, heavy cream, and corn syrup. Bring to a rolling boil (this is a boil that cannot be stirred down), boil for two minutes, stirring constantly. Remove from heat, let cool until thickened. Add in vanilla, spoon over warm cake. If you did not put the cake on a large plate, you may end up with glaze all over your kitchen counter. Ask me how I know. Make a pot of coffee, I will be right over.

2 comments:

  1. So much yum...
    You made this with all those apples, right? There were enough after completing that apple butter? (which I don't see the recipe for...hint, hint) It sounds absolutely delicious but I'm tempted to make just the glaze.
    Oh, and the buttering of the pan can be replaced with spraying it, right? Or is the butter better?

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  2. Butter the pan! I think it really makes a tasty difference in cakes and bar cookies. For this cake, it is especially better to use butter because of the cinnamon and sugar mixture that you dust the pan with.

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