recipes:dessert:cakes:spiced_and_glazed_apple_cake
Makes one 10-inch Bundt cake
If you like, use a straight-sided 10-inch tube pan; after buttering, cut a piece of parchment paper to fit the bottom, then butter and flour the paper. Choose a baking apple.
CAKE
- Butter (for the pan)
- Flour (for the pan)
- 3 cups flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 tablespoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cardamom
- 1 1/4 cups chopped walnuts, lightly toasted and cooled
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 3 tablespoons canola oil
- 2 cups granulated sugar
- 4 eggs
- 2 3/4 teaspoons vanilla extract
- 3 1/2 cups lightly packed, peeled, and shredded apples (shred on large holes of a grater)
- Set the oven at 350 degrees. Lightly butter a 10-inch Bundt pan. Dust it with flour, tapping out the excess.
- In a bowl, sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cardamom.
- In a small bowl, toss the walnuts with 2 teaspoons of the flour mixture.
- In an electric mixer, blend the butter and oil on medium-low speed for 1 minute. Add the sugar and beat on medium-low speed for 1 minute. Beat in the eggs, one at a time, mixing for 45 seconds after each addition. Increase the speed to medium-high and beat for 2 minutes; this beating is crucial to the texture and volume of the finished cake.
- Blend in the vanilla. On low speed, add the flour mixture in 3 additions, scraping down the sides of the bowl often with a rubber spatula.
- Blend in the apples. Remove the bowl from the mixer stand. With a spoon, stir in the walnuts. Spoon the batter into the pan and smooth the top with a rubber spatula.
- Bake the cake for 60 to 65 minutes or until a toothpick inserted into the cake is clean or with a few stray crumbs attached when withdrawn. The cake will pull away slightly from the sides of the pan. Set the cake on a rack to cool for 15 minutes. Turn it out of the pan. Place a sheet of waxed paper under the rack to catch any drips of glaze.
GLAZE
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1 1/2 tablespoons unsalted butter, softened and cut into 4 pieces
- 3 tablespoons apple cider
- In a bowl, sift the confectioners' sugar, cinnamon, and salt.
- With a hand-held electric mixer or by hand, add the butter and apple cider. Beat the mixture on low speed only until the mixture comes together. Press a piece of plastic wrap directly on the surface of the glaze and set it aside for up to 30 minutes.
- While the cake is still warm, spoon and spread the glaze on the top of the cake, letting it flow down the sides. Let the cake stand for 1 hour before cutting into slices with a serrated knife.
Source: Boston Globe September 26, 2007 Lisa Yockelson
tags: vegetarian
recipes/dessert/cakes/spiced_and_glazed_apple_cake.txt · Last modified: 2017/12/19 19:42 by admin