Best 2 Apple Cake Ina Garten Bundt Recipes
Indulge in the irresistible charm of Ina Garten's bundt apple cake, a classic dessert that blends the comforting flavors of apple and cinnamon with the moist, tender crumb of a bundt cake. This beloved recipe from the renowned culinary expert promises an explosion of flavors and textures that will delight your taste buds. With its simple yet elegant presentation, this cake is perfect for any occasion, whether it's a cozy family gathering or an impressive dinner party. But that's not all; this article also features a tantalizing collection of apple cake recipes that cater to various dietary preferences and taste profiles. From gluten-free and vegan options to a delectable caramel apple bundt cake, there's something for everyone to savor. Embark on a culinary journey filled with the sweet, tangy goodness of apples, the warmth of spices, and the comforting embrace of a freshly baked cake.
Let's cook with our recipes!
APPLE BOURBON BUNDT CAKE
One of my favorite pie alternatives is bundt cake. A hearty spice-filled bundt cake made from grated apples and toasted nuts, then soaked in whiskey syrup, defies the cliché of Thanksgiving dessert, yet keeps well within its harvest-time paradigm. Plus, a bundt cake, which is really just like an oversize muffin baked in a fancy pan, is easy to whip up. The booze bath helps keep it fresh, meaning you can bake it ahead and eat the leftovers for days.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Heat the oven to 325 degrees. Grease and flour a 12-cup bundt pan. In a small bowl, combine 3 tablespoons bourbon and the candied ginger. Let stand 10 minutes.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and remaining butter on medium-high speed, until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, until incorporated.
- In a separate bowl, whisk together the remaining flour with the baking powder, baking soda, cinnamon, salt and nutmeg. In a separate bowl, whisk together the sour cream and vanilla. Pour in the bourbon from the ginger mixture (reserve ginger) and whisk until smooth. Stir in zest.
- With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture in three additions, alternating between the two. Fold in the ginger, apples and pecans. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes. Cool in the pan 20 minutes, then run a paring knife around the sides of the pan to release the cake; cool, flat side down, on a wire rack.
- While the cake cools, combine the 1/2 cup granulated sugar and 1/2 cup whiskey in a small saucepan. Over low heat, gently stir until the sugar dissolves. Stir in the lemon juice and take off the heat.
- While the cake cools, make 10 slits on top with a paring knife and pour half the bourbon-sugar mixture on the still-warm cake. When the cake is fully cool, flip it and pour the rest of the glaze on the other side, then flip again to serve.
Nutrition Facts : @context http, Calories 565, UnsaturatedFat 13 grams, Carbohydrate 68 grams, Fat 28 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 13 grams, Sodium 379 milligrams, Sugar 45 grams, TransFat 1 gram
APPLE CAKE "TATIN"
Steps:
- Preheat the oven to 350 degrees F.
- Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down.
- Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the apple slices.
- Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
- Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.
Tips:
- Opt for a bundt pan with a capacity of 10 cups. This pan size ensures the cake bakes evenly and prevents overflow. - Use a combination of vegetable oil and unsalted butter for the cake batter. The oil adds moisture, while the butter imparts richness and flavor. - Toss the sliced apples with a mixture of lemon juice, cinnamon, and nutmeg to prevent them from browning. - Fold the apples into the cake batter gently to maintain their shape and distribute them evenly. - Bake the cake at 350°F (175°C) for 55-65 minutes or until a toothpick inserted into the center comes out clean. - While the cake is cooling, prepare the glaze by combining powdered sugar, milk, and vanilla extract. The glaze should be thick enough to coat the cake without being too runny. - Drizzle the glaze over the cooled cake and allow it to set completely before serving.Conclusion:
Ina Garten's apple cake is a classic dessert that combines the flavors of sweet apples, warm spices, and a rich vanilla glaze. By following these tips and using high-quality ingredients, you can create a moist, flavorful cake that will impress your friends and family. Serve it as a sweet treat at your next gathering or enjoy it as a comforting snack on a cozy afternoon.
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