This apple-spice Bundt cake praises the flavors of autumn: A pinch of cinnamon, nutmeg & cloves bring the smell of crisp fall. The succulent cake loaded with  freshly harvested apples is topped with a sweet brown sugar glaze. – A wonderful dessert for the golden season.

APPLE-SPICE

BUNDT CAKE

 

• 3 cups (360g) all -purpose flour
• 1 tbsp. apple pie spice (ground cinnamon, cloves, allspice)
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 1/2 cups (300g) unsalted, softened butter
• 1 3/4 cups (360g) sugar
• 3 eggs
• 3  chopped apples (preferably Elstar, Jonagold or Boskop)
• 2 tsp. orange zest
• 1 tsp. vanilla extract

“The Flavours of Autumn”

Instructions

1. Preheat the oven to 325° and spray a Bundt pan with nonstick baking flour, sprinkle with flour and set aside.
2. In a large bowl, whisk together flour, apple pie spice, salt, baking powder & baking soda. In a second bowl, beat the butter and sugar with a mixer until fluffy. Add the eggs, one at a time.
3. Gradually add the flour mixture, beating until combined. Add apple, orange zest and vanilla, beating until combined.
4. Bake the cake in the oven for about 1 hour, until a wooden pick inserted near center comes out clean. Let it cool in the pan for 15 minutes and remove from pan. Let the cake cool completely on a wire rack and prepare the brown sugar glaze.

Brown Sugar Glaze

• 1/2 cup brown sugar
• 3 tbsp. apple cider
• 2 tbsp. unsalted butter
• 1 tbsp. maple syrup (or dark corn syrup)
• 1/8 tsp. salt
• 1 cup sifted confectioner`s sugar

In a small saucepan, bring brown sugar, cider, butter, syrup and salt to boil over medium-high heat. Reduce to medium-low and cook for 1 minute. Remove from heat and add the confectioner`s sugar; beat at low speed with a mixer for 1 minute. Let it cool 3 minutes before using.

Enjoy.