Active Time
1 HR
Total Time
2 HR 30 MIN
Serves : 12

How to Make It

Step 1    

In a large saucepan, boil the apple cider over high heat, swirling the pan occasionally, until reduced to 1/2 cup, about 15 minutes. Add 1 cup of the granulated sugar and cook over moderately high heat until a dark amber caramel forms, about 5 minutes. Off the heat, swirl in 2 tablespoons of the butter until melted. Add the apples and cook over moderately high heat, stirring occasionally, until the apples are softened and have absorbed a lot of the syrup, about 8 minutes. Pour the apples into a heatproof bowl and let cool.

Step 2    

Preheat the oven to 350° and position a rack in the lower third. Butter and flour a 12-cup bundt pan. Sift the cake flour, cinnamon, nutmeg, mace, salt and baking soda onto a sheet of wax paper. In a large bowl, using an electric mixer, beat the remaining 3 sticks of butter until creamy. Add the remaining 2 cups of granulated sugar and the vanilla and beat at medium-high speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well between additions. Add the dry ingredients in 3 batches, alternating with the sour cream; beat just until combined. Stir 1/2 cup of the batter into the apples, then stir the apple mixture into the remaining batter.

Step 3    

Pour the batter into the prepared bundt pan and smooth the top. Bake for about 1 hour and 10 minutes, or until the top is golden and cracked and a skewer inserted in the center comes out with a few moist crumbs attached. Transfer the cake to a rack and let cool for 20 minutes, then turn it out onto the rack to cool completely.

Step 4    

In a medium saucepan, melt the butter. Add the brown sugar and cook over moderate heat, stirring, until thick and smooth. Gradually stir in the heavy cream and bring to a boil. Cook over moderate heat, stirring occasionally, until thick and bubbling, 3 minutes. Let cool completely, then stir in the confectioners' sugar and vanilla.

Step 5    

Set the cake on a plate and drizzle the glaze all over it. Sprinkle with the pecans, cut into wedges and serve.

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