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lorijean

Spiced Upside Down Apple Bundt Cake - made this yesterday


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427 posts
Joined: Sep 23, 2007

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Posted to Thread #20628 at 2:33 pm on Oct 5, 2011

on a rainy day and it was delicious

* Exported for MasterCook 4 by Living Cookbook *

Spiced Upside-Down Apple Bundt Cake

Recipe By : Food and Wine
Serving Size : 0 Preparation Time:
Categories : Cakes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Streusel Topping-----
1/4 cup pecan halves
2 Tbs rolled oats
1/2 cup plus 1 tablespoon all-purpose flour
2 Tbs packed light brown sugar
2 Tbs granulated sugar
3/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/8 tsp cinnamon
4 Tbs unsalted butter, melted
-----Cake-----
2 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
2 sticks plus 3 tablespoons 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 Calvados
1/2 tsp pure vanilla extract
2 tsp finely grated orange zest
3 large eggs

1. Preheat the oven to 325°. On a parchment paper—lined baking sheet, toast
the pecans for about 12 minutes, until lightly browned and fragrant. Let
cool. In a medium skillet, cook the oats over moderate heat, tossing
frequently, until fragrant and lightly toasted, about 4 minutes. Let cool.

2. In a food processor, pulse the flour with the toasted pecans until the
nuts are finely ground. Transfer to a medium bowl and stir in the oats,
light brown sugar, granulated sugar, salt, black pepper and cinnamon. Using
a fork, stir in the butter until large clumps form. Spread the streusel on
the parchment-lined baking sheet in a single layer and bake for about 25
minutes, until golden brown. Let cool.

3. Increase the oven temperature to 350°. Generously butter and flour a
10-inch Bundt pan. In a large bowl, combine 1/4 cup of the sugar with the
cornstarch, nutmeg, cinnamon and allspice. Add the apples and toss until the
apples are thoroughly coated.

4. In a large skillet, melt 3 tablespoons of the butter. Add the spiced
apples and cook over moderately high heat, stirring occasionally, until
they're almost tender, about 6 minutes. Scrape the apples onto a baking
sheet and refrigerate until they are cool, about 15 minutes.

5. In a medium bowl, whisk the flour with the baking soda and salt. In a
measuring cup, mix the buttermilk with the Calvados and vanilla. In the bowl
of a stand mixer fitted with the paddle, beat the remaining 2 sticks of
butter and 2 cups of sugar with 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.

6. Spoon the cooled apples into the bottom of the Bundt pan, spreading them
out. Scrape the cake batter over the apples and smooth the surface with a
spatula. Bake the cake in the center of the oven for about 1 hour, until a
toothpick inserted in the center of the cake comes out clean. Let the cake
cool for 5 minutes.

7. Set a cooling rack on a baking sheet. Invert the cake onto the rack and
scrape any apples stuck to the pan back onto the cake. While the apples are
hot, pack the streusel topping over the top of the cake. Let stand until
cool, about 1 hour. Slice the cake with a serrated knife and serve.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6186
Calories From Fat: 2392
Total Fat: 273g
Cholesterol: 1254.5mg
Sodium: 4437mg
Potassium: 1372.4mg
Carbohydrates: 873.9g
Fiber: 18.3g
Sugar: 517.6g
Protein: 80.1g

Recipe Source: Food and Wine


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