Рецепт #Bundtamonth: Streusel Apple Bundt Cake
#Bundtamonth: Streusel Apple Bundt Cake
There was a mishap. A mishap we shall not speak of. There might have been screaming. And yelling. Tears even. Because I am serious about bundt cakes, and especially this one, made to celebrate the 1 year anniversary of Bundtamonth (theme: fancy!) and made as dessert for a dinner that night with guests. So anyway we will not speak of it, except to say that the fallout from the mishap led to lousy photos of a cake with a chunk missing (and kids’ stuff in the background, because the guests were going to arrive at any moment and precious time was wasted venting my anger):
But people, do not let the missing chunk and kinda sad photos dissuade you. This was an amazing cake.
It is not the fanciest cake ever, but I have lousy (read: shaky) hands and am not one to prioritize looks over taste anyway, so for my “fancy” choice I went looking to challenge myself with a bundt cake outside of the normal bundt box. The minute I saw this one, with its layers of streusel, I knew I had found my winner. I added apples; to be honest I was using my mom’s apple pie as my inspiration. As far as I am concerned, ultimately all apple desserts should remind me of her pie if they cannot actually be her pie. And streusel and sour cream really complement apples, just as in her pie.
So about this Mom’s Apple Pie Emulating Cake… People it was so good. The streusel stayed perfectly in its layers–part of me was certain it would sink all through the cake, but no the striations are perfectly visible and all streusel. I recommend using a flatter topped bundt pan, as opposed to, for example, pans like the fairy tale cottage (seen here, in this pink peppercorn bundt) which have skinny spires that would trap the streusel. This heart topped one worked perfectly. I also recommend (and have written the recipe to reflect this) using a buttermilk glaze. I was out of fresh buttermilk (sour buttermilk is fine for baking but not for eating straight), so I kind of winged it with milk, sour cream and lemon juice. But buttermilk is what I was going for.
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#Bundtamonth: Streusel Apple Bundt Cake
Recipe type: Dessert
Cuisine: bundt cake
For the streusel:
- 1 cup white whole wheat flour
- 1 cup light brown sugar, firmly packed
- ½ t ground allspice
- ½ t ground ginger
- ¼ t ground nutmeg
- 5 t Vietnamese cinnamon
- ½ cup butter, cold, cubed (1 stick)
- 1 cup pecans, chopped
- For the cake:
- ⅔ cup butter (152 g), softened
- 2 cups sugar
- ⅔ cup sour cream
- 4 eggs
- 1 T vanilla
- 2 cups flour
- ¼ t baking soda
- ½ t fine sea salt
- 1 t ground ginger
- 1½ cups apple chunks (1½ large apples) (I used locally grown Gingergold)
- For the glaze:
- 3 T well shaken buttermilk
- 1-1½ cups powdered sugar (more sugar will result in a more opaque glaze, but it will also be much sweeter)
Preheat the oven to 325°F.
Make the streusel: in a medium bowl whisk together the flour, brown sugar and spices. Using your fingers (my preference) or a pastry cutter, rub or cut the cold cubed butter into the flour mixture. When it resembles coarse crumbs, mix in the chopped pecans. Set aside.
Grease and flour a bundt pan. I used 1 mini loaf pan and a 10 cup bundt pan. Be sure to choose a bundt pan with a relatively flat top for the streusel to spread out in. Set the prepared pan aside.
Whisk together the flour, baking soda, salt and ground ginger. Set aside.
Using an electric mixer, beat the butter until creamy. Scrape down the sides and bottom of the bowl. Add the sugar in 3 installments, while beating and scraping as needed. Then beat on medium high speed until light and fluffy.
Beat in the eggs one at a time, beating to incorporate each one. Scrape the sides and bottom of the bowl as needed. Beat in the vanilla.
With the mixer on the lowest speed, add the flour mixture and sour cream, in 3 and 2 additions respectively, alternating, and beginning and ending with the flour mixture. When there are just a few streaks of flour remaining, add the apple chunks and gently fold until all flour is incorporated.
Sprinkle half of the streusel mixture into the bottom of the pan (or pans if you are also using mini pans). Scrape half of the cake batter over the streusel and spread it out evenly. Sprinkle the remaining streusel over this batter, and then scrape the rest of the batter over that streusel.
Bake for about 50 minutes for a smaller bundt pan and 65 minutes for a larger. Either way, you will know when the cake is done because it will brown, pull away from the sides of the pan, and a cake tester inserted into the center will come out clean.
Let cool for 10-15 minutes in the pan, before inverting onto a cooling rack.
While the cake is cooling, whisk the buttermilk and powdered sugar together. When the cake is cool, drizzle the glaze over the cake. Let set and then slice.
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