I used to watch a LOT of shows on the Food Network, but there are only a few I really keep up with now. Trisha’s Southern Kitchen is one of them and when Ms. Yearwood made this cake on her show, I thought it looked scrumptious. Bundt cakes are so good and usually get even better a couple of days after they are made.
When I saw that September’s spotlight ingredients at Lady Behind The Curtain’s Dessert Challenge were apples and cinnamon, this recipe came to mind. Never mind that there weren’t actually apples in the original. They could just be added to the batter, couldn’t they? Well, yes they can and the apples really add a lot of flavor and moisture. This is a perfect recipe for fresh apples that are coming in season any day now. I may have to make this again!
For the cake:
2 sticks unsalted butter, room temperature
2 cups all purpose flour
2 cups granulated sugar
2 large eggs
1 tsp. baking powder
1/2 tsp. salt
1 cup sour cream
1 tsp. vanilla extract
1 Gala apple, peeled & diced
For the swirl:
1/2 cup finely chopped pecans, toasted
1/2 cup light brown sugar, packed
1 1/2 tsp. ground cinnamon
For the glaze:
1 cup powdered sugar
1 1/2 tbsp. milk
1/2 tsp. vanilla extract
Preheat the oven to 350 degrees and spray a Bundt pan with baking spray. With an electric mixer, cream the butter and granulated sugar together until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each.
Sift together the flour, baking powder and salt. Add the flour to the butter mixture in thirds alternating with the sour cream. You will start and end with the flour mixture. Mix in the diced apples and set aside to prepare the swirl.
In a separate bowl, combine all of the swirl ingredients. Now layer the batter and swirl in the Bundt pan, again beginning and ending with the batter. You should have 3 layers of batter and 2 layers of swirl.
Bake for an hour or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes then turn out on to your cake plate to cool completely.
When the cake has cooled, combine the glaze ingredients and drizzle over the cooled cake. You could also serve the glaze on the side and pour some over each slice.
Please join me and other wonderful bloggers for apple/cinnamon day at Lady Behind The Curtain’s Dessert Challenge.
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