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Apple Walnut Bundt Cake



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Amarante




 
 
    
 

Post Sun, Sep 16 2018, 12:41 am
From the Cake Bible lady :-)

Apple Walnut Bundt Cake

Source: Rose Levy Beranbaum - Rose's Baking Basics

SERVES 12 TO 14

OVEN TEMPERATURE: 350°F/175°C

BAKING TIME: 50 to 60 minutes

BAKING EQUIPMENT: The pan must be a minimum 12 cup capacity, such as a Nordic Ware Anniversary Bundt Pan with 10 to 15 cup capacity, or a 12 cup Bundt pan, coated with baking spray with flour; or a 16 cup two-piece angel food pan, bottom lined with parchment, then coated with baking spray with flour

This is the perfect apple cake for the fall season, but it can be enjoyed any time of the year. It is great to have this Bundt cake in your repertoire as it is easy to make and stays moist and flavorful for 5 days at room temperature, up to 10 days refrigerated. Because it is made with oil, it can be enjoyed at room temperature or cold. The caramel glaze is an optional but fabulous accompaniment.

3 large eggs 150 grams ½ cup plus 1½ tablespoons (140 ml)
walnut halves 100 grams 1 cup
bleached all-purpose flour 300 grams 2½ cups (lightly spooned into the cup and leveled off)
baking soda 5.5 grams 1 teaspoon
fine sea salt 6 grams 1 teaspoon
ground cinnamon 4.4 grams 2 teaspoons
4 large tart apples (see Baking Ingredients), 657 grams/1½ pounds 525 grams (diced) 4 cups (diced)
canola or safflower oil 269 grams 1¼ cups (296 ml)
granulated sugar 200 grams 1 cup
light brown sugar 163 grams ¾ cup
pure vanilla extract . 2 teaspoons (10 ml)

PREHEAT THE OVEN

▪ Twenty minutes or longer before toasting the walnuts, set an oven rack in the lower third of the oven. Set the oven at 350ºF/175ºC.

MISE EN PLACE
▪ Thirty minutes to 1 hour ahead, set the eggs on the counter at room temperature (65º to 75ºF/19º to 24ºC).

TOAST AND CHOP THE WALNUTS: Spread the walnuts evenly on a cookie sheet and bake for 5 minutes. Turn the walnuts onto a clean dish town and roll and rub them around to loosen the skins. Discard any loose skins and let the nuts cool completely. Chop medium coarse.
▪ In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
▪ Peel, core, and cut the apples into ⅛ to ¼ inch dice.

MAKE THE BATTER

1. Into the bowl of a stand mixer, weigh or measure the eggs. Add the oil, granulated and brown sugars, and the vanilla. Attach the flat beater and beat on medium speed for 1 minute, until blended.

2. Add the flour mixture and beat on low speed for 20 seconds, just until incorporated. Scrape down the sides of the bowl.

3. Detach the bowl from the stand and with a large spoon stir in the apples and walnuts. Spoon the batter into the prepared pan.

BAKE THE CAKE

4. Bake for 50 to 60 minutes, or until a wire cake tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center.

COOL THE CAKE

5. Let the cake cool in the pan on a wire rack for 30 minutes. If using a straight sided pan, run a metal spatula between the sides of the pan and the cake. Invert the cake onto a wire rack that has been lightly coated with nonstick cooking spray and cool completely for about 1½ hours.

STORE AIRTIGHT: room temperature, 5 days; refrigerated, 10 days; frozen, 2 months.

Make This Recipe Your Own

Drizzle Caramel Sauce and Glaze over the cake after unmolding

Caramel Sauce and Glaze

MAKES 300 GRAMS/1 CUP/237 ML GLAZE

Satiny and pleasingly sticky, caramel is one of the most delicious additions to cakes and pastries. The longer the caramel cooks, the darker and less sweet it becomes. You can judge the color by eye or with an accurate instant-read thermometer. Cream of tartar and corn syrup both help prevent crystallization in the finished caramel sauce.

unsalted butter 28 grams 2 tablespoons
heavy cream 87 grams ¼ cup plus 2 tablespoons (89 ml)
sugar, preferably superfine 200 grams 1 cup
corn syrup 41 grams 2 tablespoons (30 ml)
cream of tartar (optional) . ⅜ teaspoon
water 59 grams ¼ cup (59 ml)
pure vanilla extract . 2 teaspoons (10 ml)

MISE EN PLACE

▪ About 30 minutes ahead, cut the butter into a few pieces and set it on the counter at room temperature (65º to 75ºF/19º to 24ºC).
▪ Into a 1 cup glass measure with a spout, weigh or measure the cream. Heat in the microwave until hot, then cover it.
▪ Have ready a 2 cup glass measure with a spout, lightly coated with nonstick cooking spray, near the cooktop.

MAKE THE SAUCE

1. In a heavy 6 cup saucepan, preferably nonstick, stir together the sugar, corn syrup, cream of tartar, if using, and water until all the sugar is moistened.

2. Heat, stirring constantly with a silicone spatula, until the sugar dissolves and the syrup is bubbling. Stop stirring and let it boil undisturbed until it turns a deep amber and the temperature reaches 370ºF/188ºC or a few degrees below, as the temperature will continue to rise. Remove it from the heat as soon as it reaches temperature.
3. Slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.

4. Use a silicone spatula or wooden spoon to stir the mixture gently, scraping the thicker part that settles on the bottom. Return it to a very low heat, continuing to stir gently for 1 minute, until the mixture is uniform in color and the caramel is fully dissolved.

5. Remove the caramel from the heat and gently stir in the butter until incorporated. The mixture will be a little streaky but will become uniform once cooled and stirred.

6. Pour the caramel into the prepared glass measure and let it cool for 3 minutes. Gently stir in the vanilla and let it to cool until room temperature and thickened, stirring it gently once or twice.

STORE AIRTIGHT: room temperature, 3 days; refrigerated, 1 month.

Baking Pearls

It is best to avoid making caramel on humid days.

Do not add cold cream to the hot caramel as it risks sputtering out of the pan.”
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