It’s almost fall AND it’s apple-picking season!
If you need something to make with all those hand-picked apples, then give this recipe a try.
Also, I’ve renamed “Let’s Dough This” to “Saturday Bakes” to change things up a bit!
If you’re ready for a delicious fall dessert, keep reading!
FOR THE CAKE:
3 cups all-purpose flour
1 tablespoon apple pie spice
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups unsalted buter, softened
1 3/4 cups sugar
3 large eggs
3 cups chopped apple - I used Granny Smith but you can use any baking apple
2 teaspoons orange zest
1 tablespoon vanilla extract
1/2 cup chopped pecans
FOR THE BROWN SUGAR GLAZE:
1/2 cup dark brown sugar, firmly packed
3 tablespoons apple cider
2 tablespoons unsalted butter
1 tablespoon golden syrup
1/8 teaspoon salt
1 cup powdered sugar, sifted
WHAT YOU NEED
15-cup bundt pan
For the cake, preheat the oven to 325º
Spray a 15-cup Bundt pan with baking spray with flour and set aside
In a large bowl, whisk the flour, apple pie spice, salt, baking powder, and baking soda together and set aside
In another large bowl with a handheld mixer or in stand mixer, beat the butter and sugar at medium speed until fluffy, scrapping sides of the bowl occassionally
Add the eggs one at a time with the mixer on low speed, beating until combined with each addition
Keep the mixer on low and gradually add the flour mixture, beating until combined
Add the apple, orange zest, and vanilla, beating until combined
Fold in the pecans
Pour the mixture into the prepared pan and smooth the top with an offset spatula
Bake for 1 hour and 5 minutes, or until a wooden pick inserted near the center comes out clean
Cool in pan for 15 minutes, then turn over onto wire rack to cool completely
When the cake is cool, start the brown sugar glaze in a small saucepan by bringing the brown sugar, cider, butter, golden syrup, and salt to a boil over medium-high heat
Reduce heat to medium-low and cook for 1 minute
Remove from heat and add powdered sugar
Beat with a handheld mixer on low for 1 minute
Let cool for 3 minutes
Place a piece of wax paper under the cooling rack and drizzle the brown sugar glaze over the top of the cake
Let stand 30 minutes, or until glaze is set
TIPS & TRICKS
You can substitute dark corn syrup for the golden syrup
You can use Bob’s Red Mill’s 1-to-1 Baking Flour instead of the flour in this recipe to make it gluten-free
Kroger sells chopped nuts in 1/2 cup packages, so you may want to check our local grocery store for those before buying a big bag of nuts
I hope you make this one because your house will smell amazing after!
This recipe is great if you’re just starting out on making Bundt cakes. I didn’t see too many ways to mess this one up. So, go pick some apples at your favorite orchard and get to baking!
If you make this, go ahead and tag me on Instagram (@TheLittlePinkBakery) and use the NEW hashtag #SaturdayBakingPractice so I can see it!