So you may have noticed that it is officially apple season, aka the best part of autumn! Despite how much we ADORE a good ol’ apple pie, we decided to try something a little different and jazz up our pommes.
This recipe is awesome because there is so much going on. It’s a big party in your mouth! First, we have the topping that is sweet, salty and crunchy. Then the cake is moist with the perfect about of spice and a hint of citrus. The middle layer of apples is similar to a strudel-like filling, saucy and sweet. All together, we’re talking a real fall classic.
Be warned! It does require a significant time commitment and focus to accomplish the many different steps, but the fruit of your labour will be worth every minute!
Apple Bundt Cake
1/4 cup crushed pecans
2 tblsp rolled oats
2 tblsp packed light brown sugar
2 tblsp granulated sugar
3/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/8 tsp cinnamon
2 tblsp unsalted butter, melted
1/4 cups granulated sugar
1 1/2 tsp cornstarch
1/2 tsp freshly grated nutmeg
1/2 tsp cinnamon
1/4 tsp allspice
4 Granny Smith apples (2 pounds), peeled, cored and cut into 1/2-inch dice
3 tblsp unsalted butter, at room temperature
2 cups granulated sugar
2 sticks unsalted butter, at room temperature
3 cups all-purpose flour
1/2 tsp baking soda
1 tsp kosher salt
1 cup buttermilk
1/4 cup Tia Maria
1/2 tsp pure vanilla extract
2 tsp finely grated orange zest
3 large eggs
- Preheat over at 325F.
- In a large bowl, combine sugar, cornstarch, nutmeg, cinnamon and allspice. Add the apples and toss until the apples are thoroughly coated.
- In a large skillet, melt 3 tablespoons of the butter. Add the spiced apples and cook over med-high heat, stirring occasionally, until almost tender, about 6 minutes. Remove from heat and let cool.
- In a small bowl, toss the pecans, oats, light brown sugar, granulated sugar, salt, black pepper, cinnamon and melted butter.
- In a medium bowl, whisk the flour with the baking soda and salt.
- In a measuring cup, mix the buttermilk with the Tia Maria and vanilla.
- In a large bowl, beat the 2 sticks of butter, 2 cups of sugar and the orange zest at medium-high speed until fluffy, about 2 minutes. Add the eggs one at a time, beating well between additions. At low speed, in 3 alternating additions, beat in the dry ingredients and buttermilk mixture; scrape down the side of the bowl as necessary.
- Butter a Bundt pan, and add the topping as a first layer, then scoop half the batter as a second layer, add an apple layer, then finally cover with the remainder of the batter.
- Bake for about 1 h – 1 h 10 mins, until a toothpick comes out clean.