Apple Bundt Cake with Brown Sugar Glaze

May 08, 2008 07:28 pm

— Apple Bundt Cake
The majority of apples produced in Argentina come from the Patagonia region.

Nonstick spray with flour
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
3 Granny Smith apples, peeled, cored and grated
3 sticks unsalted butter, room temperature
1 1/2 cups sugar
1/2 cup packed brown sugar
1 teaspoon grated lemon peel
3 eggs
1 teaspoon vanilla
1 teaspoon lemon juice

Preheat oven to 325°.
Spray Bundt pan with cooking spray.
Sift flour and next 6 ingredients into medium bowl.
Place grated apples on a paper towel and squeeze out excess moisture.
Using electric mixer, beat sugars, butter, and lemon peel in large bowl.
Beat in eggs one at a time.
Mix in vanilla and lemon juice.
Beat in flour mixture half at a time.
Mix in apples.
Place batter in prepared pan.
Bake until tester inserted near center comes out clean, about 1 hour.
Cool in pan on rack about 20 minutes.
Top with brown sugar glaze.

Brown Sugar Glaze

1/2 cup packed brown sugar
1/2 stick unsalted butter
1/4 cup whipping cream
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
1/4 teaspoon salt

Stir all ingredients in small non-stick skillet over medium heat until sugar dissolves and mixture comes to a boil.
Reduce heat and whisk until glaze is smooth, about one minute.
Remove from heat.
Invert cooled cake onto a platter and pierce holes over top of cake with skewer.
Pour glaze over cake, allowing time to absorb before adding more glaze.
Use all the glaze; it will look like too much.
Cool 30 minutes.