Bundt cakes originated in the 1950’s from a group of women that were trying to recreate a cake from Germany called a Kugelhopt. A traditional Kugelhopt has a fluted donut dome, and are made with a classic recipe, whereas a Bundt cake has no specific recipe — it’s more about it’s shape. Nordic Ware, a bakeware manufacturer trademarked the name “Bundt” in the 1960’s and the rest was history. When we were young and first started baking, our Bundt cake recipe usually involved apples and cinnamon because those were the flavors of fall. This cake is a true rustic dessert made with shredded apples, cinnamon and toasted pecans covered in a brown-butter glaze that drips to its edges.
To shred a couple of apples, I used a box grater because there’s no sense in getting a food processor dirty for such a simple task. The other ingredients are pantry items like flour, sugar and cinnamon, and don’t forget the pecans. Toasting pecans before adding them to the batter is essential to bring out their sweet nutty taste. I enjoy this cake for a snack in the afternoon, but I’m not going to lie – I’ve been eating it for breakfast too.
2 apples – Granny Smith, Gala, Honeycrisp etc.
1 cup pecans
12 tablespoons butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons vanilla extract
3 large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups confectioner’s sugar
4 tablespoons butter
3 tablespoons heavy cream
- Preheat oven 350 degrees. Spray pan with cooking spray or brush with oil, set aside. Peel and grate apples, toast pecans for 8 minutes, then roughly chop.
- In a stand mixer, cream together butter and sugars for 3 minutes. Add vanilla and mix 1 minute. Add eggs and continue to mix on high for 2 minutes.
- In a large bowl, whisk together flour, cinnamon, baking powder, soda and salt. Add dry ingredients to stand mixer and mix on low until combined, about 1 minute.
- Add grated apples and pecans, mix until combined – 1 minute. Spoon into oiled pan and smooth out on top. Bake for 35-38 minutes, or until skewer comes clean. Remove and let cool 30 minutes in pan.
- Loosen around edges with knife and invert onto cake stand or plate.
- Sift confectioner’s sugar on parchment and add to a bowl. In a small sauté pan, add butter and melt until golden brown, about 3 minutes. Pour butter over sugar and add heavy cream, whisk until smooth.
- Using whisk, drizzle glaze over entire top of cake. Place in refrigerator to allow glaze to set. Remove and slice. Enjoy!