Michigan Apple Committee posted on April 01, 2015 |
Our guest blogger for the month of April is Sarah Bates of The Chef Next Door. She serves up a delicious dessert that is sure to please any taste buds!
I've always loved apples. For as long as I can remember they have been a staple in my home. During my youth my mother always had a bowl of fresh fruit on the table, and she still does. I am the same way now with my family, and fresh apples are always on hand.
Last year I was blessed to go on an amazing tour with Michigan Apples and learn firsthand the history of apple orchards, the growing process, the picking process, and so much more. It was such a fun day and I learned a ton! (You can read all about my experience here) When I came back all I wanted to do was cook with apples. The great thing is that apples can be used in both savory and sweet dishes. They are very versatile like that. So my first recipe was an Apple, Fig, Feta and Arugula Pizza. A sweet, spicy and savory treat that my whole family loved.
The recipe I'm sharing today is a delicious Apple Pecan Bundt Cake with a Salted Caramel Drizzle. The cake is light and airy and full of Honeycrisp apples. (These apples are my favorite kind!) I prefer to use Michigan Honeycrisp but I know they are hard to find this time of year. Don’t fret, another sweet Michigan-grown apple, such as Gala or Fuji would be a perfectly fine substitute!
The salted caramel drizzle is pretty darn amazing, but doesn't make the cake too sweet. I love this cake because not only can you eat it as a dessert, but it's perfect for breakfast or brunch with a cup of coffee or hot tea. Bon Appetit!
Apple Pecan Bundt Cake with Salted Caramel Drizzle
2 cups flour
2 tsp ground cinnamon
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
2 sticks unsalted butter, at room temperature
¾ cup granulated sugar
¾ cup brown sugar3 eggs
1 Tbsp pure vanilla extract
2 Honeycrisp apples, finely chopped (can also substitute Gala or Fuji apples)
1 cup chopped pecans
For the drizzle:
1 cup brown sugar
½ cup heavy cream
4 Tbsp unsalted butter
¼ tsp kosher salt
Preheat the oven to 350 degrees. Spray a 12-cup Bundt pan with non-stick baking spray and set aside.
In a medium bowl, whisk together the flour, cinnamon, baking powder, salt, and baking soda. In the bowl of a stand mixer, beat the butter until light and fluffy. Add the sugars and mix to combine. Add in the eggs, one at a time, mixing well after each addition, and the vanilla. Slowly add in the dry ingredients just until combined, being careful not to over mix. Fold in the apples and pecans.
Spoon the batter into the prepared pan. Bake for 50-60 minutes, or until a cake tester inserted into the center of the cake comes out clean. Cool in the pan on a cooling rack for 20 minutes, then invert the cake onto the rack to cool completely.
While the cake is cooling, make the salted caramel drizzle. In a small saucepan, add all of the ingredients and cook over medium heat. Cook for about 10 minutes, stirring often, until the sauce thickens. Allow to cool just a bit before drizzling over the cooled cake. Store leftover sauce in a jar with a tight fitting lid in the refrigerator.
Sarah is the author behind The Chef Next Door blog and is a passionate baker and home cook who enjoys sharing food with family and friends. A mother to two teenage sons, she keeps busy with school and sporting events, and loves spending time with her family. Most days you can find her in the kitchen creating new recipes, but she also enjoys shopping, reading, and spending time outdoors.