We have lots to talk about today but let’s talk about double apple bundt cake over first. I’m sure you saw it as it was all over the blogosphere last month when the baking group TWD made it. I don’t recall anyone going crazy over it but I was intrigued by the addition of apple butter. I didn’t want to buy any just to make cake so I set the recipe a side. As luck would have it I not only received homemade apple butter from Maranda but soon after I also received some from Musselman’s. Score!
The cake recipe suggests allowing the cake to sit overnight. Do it. The flavors need time to develop. The first night I baked the cake and we tried it we were all underwhelmed. We changed our minds after we tried it again the next night but if you really want your taste buds to sit up and take notice pour on some bourbon butterscotch sauce.
When Kristen over at The Kitchen Sink Recipes blogged about this sauce she said she couldn’t get it out of her head. I believed her because I made her Salted Caramel Sauce and it was every bit as good as she said it was so, I knew I had to try this one. This sauce is even better than it sounds I think you could pour it on a bowl of raisins and I’d eat ‘em. Okay, that may be a bit extreme but you get my drift. I’m not gonna lie to you though I had issues making it. It seized up when I slowly poured in the bourbon and water. To say that I was disappointed was an understatement. Instead of this wonderful sauce, I had a big lump of caramelized sugar sitting in my pot. Because I couldn’t just toss the whole thing into the sink I set it a side. When I came back to check if it had cooled enough to clean. I noticed that my lump of sugar was smaller. I put it back on the stove with the heat set at low and stirred it off and on for almost an hour! In the end it was worth.
Double Apple Bundt Cake
From Dorie Greenspan’s “Baking: From my home to yours”
- 2 cups AP flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 ¼ sticks (10 tablespoons) unsalted butter, at room temperature
- 1 ½ cups sugar
- 1 cup apple butter
- 2 eggs, at room temperature
- 2 medium apples, peeled, cored, and grated
- 1 cup pecans or walnuts, chopped (I left out)
- ½ cup plump, moist raisins (You could add these but WHY?)
- Confectioners’ sugar for dusting (optional)
Preheat the oven to 350 degrees F. Butter a 9- to 10- inch (12 cup) Bundt pan. If your pan is not nonstick, dust the interior of the pan with flour, then tap out the excess. Don’t place the pan on a baking sheet – you want the oven’s heat to circulate through the Bundt’s inner tube.
Whisk together the flour, baking powder, baking soda, spices, and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar on medium speed, scarping the bowl as needed, for 3 minutes, or until the mixture is smooth, thick, and pale. Add the eggs one at a time, beating for about 1 minute after each addition; you’ll have a light, fluffy batter. Reduce the mixer speed to low and beat in the apple butter – don’t worry if it curdles the batter. Still on low, add the grated apples and mix to completely blend. Add the dry ingredients, mixing only until they disappear into the batter. Using a rubber spatula, fold in the nuts and raisins. Turn the batter into the Bundt pan and smooth the top of the batter with the rubber spatula.
Bake for 50 to 55 minutes, or until a think knife inserted deep into the center of the cake comes out clean. Transfer the pan to a rack to cool for 5 minutes before unmolding and cooling the cake to room temperature. If possible, once the cake is completely cool, wrap well in plastic and let it stand overnight at room temperature to ripen the flavors.
Bourbon Butterscotch Sauce, The Kitchen Sink Recipes
Yield: 1 3/4 cups
1 1/2 cups sugar
1/2 cup water
1/2 cup bourbon
3/4 stick (6 tablespoons) unsalted butter
2 tablespoons heavy cream
In a dry 3-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling kettle, until deep golden. Remove kettle from heat and carefully add water and bourbon down side of kettle (mixture will bubble and steam). Simmer mixture, stirring, until caramel is dissolved. Stir in butter and a pinch of salt until incorporated and cool sauce to warm. When the sauce has cooled to warm, stir in the cream.
Butterscotch bourbon sauce may be made 1 week ahead and chilled covered. Reheat sauce to warm before serving.
Can you believe next week is Thanksgiving and Christmas is not far behind? I’ve been thinking a lot about the things I’m thankful for in my life and outside of the obvious ones (family, health, & a job) one of the things I’m grateful for is my blog. It has given me so much. The most important thing it has given me is an opportunity to “meet” and interact with all of you. So, to show my thanks for sticking with me through the “quiet” times, for your words of praise and encouragement I’m giving away two $35 William Sonoma* gift cards to two commenters.
- Leave a comment on this post by midnight December 1st. (Please be sure to leave contact information.)
Yes, it’s that easy. You don’t need to be a follower, you don’t have to “like” or “fan” me, and you don’t need to tweet about how awesome a giveaway this is. :) I mean, you can if you want but you’ll only get my appreciation and not another entry.
- This is my giveaway and it is being funded by me.
- *The giveaway is open to everyone. For those of you overseas I will send you an Amazon gift card. It appears Amazon is the only one that will ships overseas. Sorry.
- Two names will randomly be selected on December 2nd.