As I rolled up my sleeves to make my third apple Bundt cake in two days, I got quizzical eyes and quite a few questions from our 4 year-old. “Why are you making another apple cake, Mom?” and “Don’t we have enough apple cake, Mom?”
Tessa didn’t quite understand as I explained the reasons why the first two didn’t make the cut. But she just nodded her head in loving agreement and once again offered up her chatty happy services, “Mom, I’ll help you again, so we can get this done really quick. Then we’ll play. Ok?”
I love that girl!
………………………………………………………………..
I had been building up an appetite for a couple weeks, for an incredibly moist and dense apple Bundt cake. Don’t ask me why it had to be a Bundt, but it just, well, had to be. And I didn’t have a recipe for one, so I went digging through my cookbooks and online.
Usually a pretty good judge of a recipe, I found one that looked interesting. But, boy, was I mistaken. It was beyond tweakable. Both the cake and the recipe got ditched in the garbage.
Then I got to thinking about my favorite apple bread recipe, pulled it up on the iPad at the kitchen counter, and started making adjustments for a Bundt. It turned out to be exactly what I was looking for.
But then I messed up the glaze. In a really bad way.
Thus, Cake #3.
So please know that this Apple Bundt with Brown-Butter Vanilla Bean Glaze is all I promise it to be. The cake is packed with apple cinnamon goodness, is as moist a cake as you’ll ever find, and bakes and slices beautifully.
The glaze is just plain awesome, too. Its texture is thick and silky smooth. And the brown-butter lends it a deep almost caramel-like flavor, while the vanilla bean speckles tempt in the sweetest of ways.
It’s a very good thing Cake #3 achieved apple cake perfection, as sweet Tessa was due a reward for stickin’ it out with Mom in the kitchen. We played. And we played. And we played!
Apple Bundt with Brown-Butter Vanilla Bean Glaze
(print recipe)
for the apple bundt:
1 T. butter and some flour for preparing the pan
4 medium apples – peeled, cored, & shredded (use the big holes on your grater), to make about 3-1/2 cups shredded apples – I used 2 Granny Smith, 1 Gala, and 1 McIntosh
1 T. fresh squeezed lemon juice
1-1/3 c. white sugar, divided
3 c. all-purpose flour
1 T. baking powder
1 T. cinnamon
1/2 tsp. mace
1/4 tsp. nutmeg
1 tsp. salt
1 c. brown sugar
1/2 c. vegetable oil
1/2 c. applesauce
4 large eggs
1/2 c. apple cider
2 tsp. vanilla
Preheat oven to 350°. Prepare a 12-cup bundt pan by smearing butter over every little nook and cranny of its interior. Then add some flour and tilt your pan so flour sticks to all of the buttery surface. Set pan aside.
Stir the shredded apple with lemon juice and 1/3 cup of the white sugar. Set aside.
In a medium bowl, whisk together the flour, baking powder, cinnamon, mace, nutmeg, and salt. Set aside.
In the bowl of a stand mixer, combine the remaining 1 cup white sugar, brown sugar, oil, applesauce, eggs, apple cider, and vanilla. Mix to combine. Then add the flour mixture and combine once again. Add the apples and mix until the apples are evenly distributed. Pour into prepared Bundt pan and bake for 1 hour, or until a toothpick comes out of the cake clean. Cool the cake in the pan for 10 minutes, then invert onto your serving platter.
**If you are going to top the cake with the glaze, start making the glaze immediately, while the cake is still warm!
Another option for serving this cake would be to finish it with a simple dusting of powdered sugar once it is cool. A dollop of slightly sweetened whipped cream or a scoop of vanilla bean ice cream would also be very good.
for the brown-butter vanilla bean glaze:
2 to 3 T. half and half
2 c. sifted powdered sugar
vanilla bean seeds scraped from 1/2 a vanilla bean (split bean lengthwise and scrape out seeds)
4 oz. butter
2 tsp. vanilla
First, pour 3 tablespoons of half and half into a small bowl and set aside. This is just to take the chill off, while you prepare the rest of the glaze.
In a medium mixing bowl, combine the sifted (don’t skip the sifting!) powdered sugar and vanilla bean seeds. Set aside.
In a large saucepan over medium-low heat, warm the butter until golden brown. It should smell delicious and toasty. If it smells burnt, you went too far! This should take about 6 to 8 minutes. Carefully pour browned butter into the powdered sugar and vanilla bean seeds, leaving the darkened butter sediment behind. Add 2 tablespoons of the half and half, then add the vanilla. Stir vigorously until smooth. You want the glaze to be somewhat thick, but easily pourable. If it seems too thick, add the remaining tablespoon of half and half. Pour the glaze over the cake while both the glaze and cake are still warm. The glaze cools quickly, so don’t delay!
Let the glaze set. Then slice and enjoy!
The cake fares well on the counter for a few days, covered with a cake dome.
Servings: 12
Source: a farmgirl‘s dabbles – The Bundt was inspired by an apple bread recipe that Mom makes, which was adapted from Wanda’s Country Home. The glaze was adapted from Martha Stewart.
I’m linking up with the following this week:
Cheryl at TidyMom for I’m Lovin’ It (Wallach House Flea Market) Fun stuff!
Allison at Alli ‘n Son for Sweet Tooth Friday (Cinnamon Apple Muffins) Yum!
Liz (Hoosier Homemade) at It’s a Blog Party! for Fall Fest-Week 2
Kim at A Well-Seasoned Life for Sweet Indulgences Sunday
Robyn at Add a Pinch for Mingle Monday
Rachel at A Southern Fairytale for Mouthwatering Monday (Super cute North Pole Cupcakes by Confessions of a Cookbook Queen!)
Oh my goodness, what have you done here Mrs. Score? That is the most perfect looking cake I’ve ever seen, everything I love about cake. If my mom feels up for it, I’m baking this for her. Perfection!
Thank you so much, Dear Stephanie! I do hope you get the chance to spoil your mom with this.
I wish I had a slice for breakfast! Beautiful fall cake!
Maria recently posted..Biscoff White Chocolate Chip Blondies
I can vouch for its breakfast-worthiness.
Thanks, Maria.
Looks like third time’s the charm! This cake looks absolutely perfect… I love how the glaze gently slumps over the cake, and how it’s all speckled with little vanilla bean bits. Vanilla bean specks make me happy.
Thank you, Isabelle – so nice to meet you!
What a beautiful Bundt.
I thank you for making it three time to ensure success for the rest of us!!
Thank you, Amanda. My pleasure!
That looks soooo good! I just may have to attempt to make this very soon!!
Always nice to see your lovely face here, Laura. Thank you!
From the bottom of my heart….thank you
. This look and sounds sooooo delicious!
Jen {The Wholehearted Life} recently posted..a week of wholeheartedness: 9.23.11
Thanks, Jen – hope you have a great weekend!
Oh my goodness…. this cake – and that GLAZE. Wow. I can’t wait to try it! Gorgeous pictures too!
Kristen recently posted..Pumpkin Bundt Cake with Pumpkin Glaze at I Am Baker
Thank you so much, Kristen. And I’ve been drooling over your Pumpkin Bundt – it’s super lovely!
Your daughter is adorable! And the cake looks fantastic. The brown butter glaze – awesome.
naomi recently posted..Cake Batter Truffles
Thanks, Naomi. That little girl is one big sparkle to have around, and she LOVES to bake. We had alot of fun with Cake #3.
Wow! I love bundt cake! This looks phenomenal! Good job.
Thank you, Monique.
So glad you didn’t give up after attempt #2. This is a beauty and you can tell from your wonderful photograph how moist it is. I like the fact that you used three different types of apples and you know I’m loving that glaze with vanilla bean in it! I’m sure Tessa helping out made for part of attempt #3 being such a success
Paula recently posted..Cinnamon Bread Try Outs
Of course you would like this, Ms. Vanilla Bean Baker! And, yes, Tessa’s help made all the difference in the world. I was a little desperate to be done with the whole thing by that time, but she was so chipper and dug right back in with me. We turned up the tunes, tied on our aprons, and had a great afternoon. So very nice to hear from you, Paula – have a great weekend!
Well it looks like your persistence payed off, your cake looks beautiful! I think it’s funny that your daughter asked why this was your third cake of the week, you’d think our families would be happy for all the extra food we are constantly making, lol.
Sylvie @ Gourmande in the Kitchen recently posted..polenta with fresh tomatoes and parmesan crisps | polenta made easy
Thank you, Sylvie. I know I’ve made 3 cakes in a week before, but 3 apple Bundts…well, even I was questioning that one!
wow this looks amazing–sure it tastes that way as well!
Thank you, Michelle – nice to hear from you!
Absolutely stunning looking cake – fabulous photo!! Sounds scrumpdillyicious too.
ButterYum
ButterYum recently posted..Amazing Camarelized Onion and Bacon Dip
Thank you so much, Patricia – fun to meet you!
Did you hear that clunk? Because I fell over in a dead faint, swooning, then passing out from how beautiful and delicious that looks. Amazing.
And it’s nice to meet someone else with high enough standards to chuck an entire cake in the trash when it’s not good enough. Yet another reason I love you to the moon and back.
Kate recently posted..roasted ratatouille with crispy chives
Well, if I won’t eat it, I’m not going to serve it to anyone else, either! It was oily and spongey, with far too little apple flavor. Your comment made me chuckle. Thanks, Kate – {hugs} and have a great weekend!
This looks absolutely beautiful. It looks like you really found the perfect recipe here. There is nothing I love more than an apple cake. And, I’ve recently fallen in love with brown-butter frosting. Plus, your photographs are great! I’d like to invite you to share your recipe on Sweet Indulgences Sunday.
http://www.wellseasonedlife.com/2011/09/sweet-indulgences-sunday-23.html
Thank you, Kim – great to hear from you again. I just linked up – hope you had a very happy birthday today!
I found your website via Pinterest and I’m so glad I did. Your photos are beautiful and this bundt looks divine! I know some cakes are best eaten the day they are made. However, with apple cakes they tend to stay moist and delicious up to a couple of days after they are baked. Would you say that holds true with this cake? I’m hoping to make it the evening before I bring it to a get together. Thanks!
And I’m so glad you visited – thanks! You’re absolutely right…this cake holds up really well for a few days. I actually photographed and served this cake the day after I made it – I would definitely say you will be fine in making it the evening prior. Best wishes!
Looks phenomenal! Pining for future use.
Christina @ This Woman Cooks! recently posted..Pumpkin White Chocolate Muffins
Thanks, Christina!
I saw your photo on Tastespotting and IMMEDIATELY had to come visit. This cake looks gorgeous, and sounds divine. I’m really excited to try it out!
Cathy @ Savory Notes recently posted..Carrot and Ginger Ice Cream
Hi Cathy – thanks for checking it out. I hope you like it!
Your daughter sounds liek a darling. And this apple bundt cake looks gorgeous. So glad to have stumbled across you on Foodgawker.
Sukaina recently posted..Announcing Judges for DMBLGiT September 2011
I know I’m biased, but that little girl is truly sweet. She’s always happy and helpful. Thank you so much for your comment – it’s great to hear from you, Sukaina!
This looks crazy good! You had me at Brown Butter Vanilla Bean Glaze! Mmmmm…
Erika – The Teenage Taste recently posted..Bacon Cheddar Beer Bread
Thanks much, Erika. And, yes, that glaze is crazy tempting and delicious!
I would love to make this fabulous looking cake, but can you please clarify what is half-and-half and what is mace? I’m sure I can find it in South Africa, if I knew what I was looking for …;-)
Hello, Grieta! In the United States, half and half refers to a liquid dairy product that is half milk, half cream. I found several places online that suggest this substitute: Melt 1 tablespoon of butter in a measuring cup, let cool for a minute, then fill with whole milk to equal one cup. And mace is a sweet and flavorful spice from the dried covering of the nutmeg, with a softer flavor than nutmeg. I hope this helps. Best wishes!
Thanks very much. Don’t know that we have half and half on the shelves, but I’ll make my own. And mace sounds a little bit like All Spice which is lovely to use in this type of cake anyway. I’ll simply have to try it out and taste how it goes! Cheers from Johannesburg, RSA
I saw your photo at Foodgawker and just had to come visit! Beautiful pictures! It makes me want a slice now
.
Thanks for stopping by, Jenn – nice to meet you!
Delicious! I might have to try this recipe out for Thanksgiving!
Natalie recently posted..Weekend Eats.
Hi Natalie, nice to hear from you. This would be a very nice addition to the Thanksgiving sweets buffet, indeed!
Oh my! This cake looks amazing…and perfect for fall!
Robin @ Simply Southern Baking recently posted..Caramel Pecan Ice Cream Muffins
Thank you so much, Robin.
Yum, this looks soooooo good! The glaze just looks divine! Will definitely have to try your recipe with some fresh Georgia apples. I just discovered your site — will definitely follow.
OMG. I’m speechless. Most likely because I’m drooling.
Dawn recently posted..Intro To My Food Diary
OH – gorgeous! What a stunning, luscious-looking cake! Perfect for fall. Can’t wait to try it!
Brenda’s Dad and I were fortunate to be at the Score home when this cake was served. Delicious! The glaze is so smooth and yummy too.
This sounds like has a good spice cake taste also which I love!
Weekend Cowgirl recently posted..McDonald River Rocks
We are heading to the apple orchard this afternoon. I see apple cake in our immediate future!
Kirsten is Comfortably Domestic recently posted..Sometimes I Can’t Help Myself. Others I Help Myself Too Much. Case In Point: Pumpkin Chai Cupcakes
Oh, yay! We are heading to the orchard later this week – can’t wait to bake more apple treats!
THAT is spectacular. It screams Fall & warm & cozy & soul satisfying.
Just lovely as can be.
Thank you so much, Wenderly. It’s all of those words you used.
Hello….I made your cake, it was so amazing that I had to blog about it and you site!!! Thanks for sharing such wonderful recipes with us all:) what a blessing!
lISA
http://Oonefineday.blogspot.com