About the Recipe
Here in Minnesota we love our apples! Almost everyone I know has at least one apple tree in their yard and visiting the apple orchard is something I look forward to every year. This bundt cake takes the classic fall flavors you loves but elevates them just enough with the addition of brown butter cream cheese frosting and candied pecans studded throughout the cake and artfully decorating the top.
Ingredients
For the candied pecans:
200 grams granulated sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 large egg white
1 Tablespoon vanilla
284 grams pecan halves
For the Cake:
114 grams buttermilk, room temperature
1/4 cup good quality apple cider, room temperature
1 teaspoon fresh ginger, grated
370 grams all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
226 grams unsalted butter, room temperature
480 grams light brown sugar
4 large eggs, room temperature
250 grams chopped apples (approx. 2 large or 304 small peeled and cored, any variety you like)
125 grams of the candied pecans, chopped
For the Top:
113 grams unsalted brown butter, cooled to room temperature
113 grams unsalted butter, room temperature
113 grams cream cheese, room temperature
1/2 teaspoon vanilla
1 Tablespoon good quality apple cider
500 grams powdered sugar
candied pecans for decorating
Preparation
For The Candied Pecans:
Step 1
Preheat the oven to 250F. Line a baking sheet with parchment paper.
Step 2
In a small bowl, mix together sugar, cinnamon and salt. Set Aside.
Step 3
In a medium bowl, whisk together the egg white and vanilla. Toss in the pecans and stir to coat. Pour the sugar mixture over the pecans and stir until evenly coated.
Step 4
Spread the pecans over the parchment lined baking sheet. Try to get them in a single layer for best results. Bake for 50-60 minutes until egg mixture is dry/crystallized and nuts are evenly toasted, stirring every 15 minutes.
Step 5
Remove from oven and allow to cool completely before use.
For The Cake:
Step 1
Preheat the oven to 325F. Spray bundt pan with baking spray such as Baker's Joy or Pam baking spray made with flour. Alternatively, brush pan thoroughly with melted vegetable shortening and coat with flour.
Step 2
In a liquid measuring cup, whisk to combine buttermilk, apple cider and fresh ginger. Set aside.
Step 3
In a medium mixing bowl, combine flour, baking powder, salt, cinnamon, allspice and nutmeg. Set Aside.
Step 4
In the bowl of a stand mixer fitted with a paddle attachment, add butter and brown sugar. Mix on medium speed until light and fluffy, approximately 3 minutes. Scrape bowl down as needed.
Step 5
Once the butter and sugar are creamed, add the eggs one at a time. Scrape the bowl down and beat on medium speed for 30 seconds between each addition to properly incorporate the eggs.
Step 6
Next add the flour mixture in three batches, alternating with the buttermilk mixture. It is important to slowly pour in the buttermilk while the mixer is running to help prevent curdling, although the final flour addition should save any curdled batter. Mix the batter on low for 20 seconds after each addition and scrape down the bowl before the next addition.
Step 7
Peel, core and finely chop your apples. Chop the candied pecans you have set aside for your cake batter. Add the apples and pecans to the batter and gently fold in by hand to incorporate them into the batter.
Step 8
Pour your cake batter into the prepared bundt pan and bake for 45-50 minutes. Use a skewer or cake tested to check for doneness. A few loose crumbs should remain on your tester.
Step 9
Let cake cool for 10 minutes before flipping it out of the pan. Cool completely before frosting.
For The Frosting and Decorating:
Step 1
Brown 113 grams of butter. Pour into a small bowl and set aside to cool completely.
Step 2
In a stand mixer fitted with a paddle attachment, add both butters and cream cheese. Mix on medium until combined, approximately 1 minute.
Step 3
Add the powdered sugar and mix on medium until combined, approximately 2-3 minutes. Scrape down bowl as needed.
Step 4
Add the vanilla and apple cider and mix on medium/high until light and fluffy. If mixture seems too thick to pipe, add more cider but be light handed to avoid turning your buttercream into a glaze.
Step 5
Fill a piping bag fitted with a 6B piping tip, pipe design on top and then top with additional candied pecans.
Step 6
Serve and enjoy!