F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Spiced Upside-Down Apple Bundt Cake
© Con Poulos

Spiced Upside-Down Apple Bundt Cake

  • ACTIVE: 1 HR
  • TOTAL TIME: 3 HRS 30 MIN
  • SERVINGS: Makes one 10-inch bundt cake
  • MAKE-AHEAD
  • STAFF-FAVORITE

David Guas, co-author of the cookbook DamGoodSweet, tops his apple Bundt cake with a nicely salty streusel of pecans and toasted rolled oats. He bakes the streusel on its own to make it extraordinarily crisp, then pats it over the warm cake right out of the oven.

Streusel Topping

  1. 1/4 cup pecan halves
  2. 2 tablespoons rolled oats
  3. 1/2 cup plus 1 tablespoon all-purpose flour
  4. 2 tablespoons packed light brown sugar
  5. 2 tablespoons granulated sugar
  6. 3/4 teaspoon kosher salt
  7. 1/4 teaspoon freshly ground black pepper
  8. 1/8 teaspoon cinnamon
  9. 4 tablespoons unsalted butter, melted

Cake

  1. 2 1/4 cups granulated sugar
  2. 1 1/2 teaspoons cornstarch
  3. 1/2 teaspoon freshly grated nutmeg
  4. 1/2 teaspoon cinnamon
  5. 1/4 teaspoon allspice
  6. 4 Granny Smith apples (2 pounds)—peeled, cored and cut into 1/2-inch dice
  7. 2 sticks plus 3 tablespoons unsalted butter, at room temperature
  8. 3 cups all-purpose flour
  9. 1/2 teaspoon baking soda
  10. 1 teaspoon kosher salt
  11. 1 cup buttermilk
  12. 1/4 cup Calvados
  13. 1/2 teaspoon pure vanilla extract
  14. 2 teaspoons finely grated orange zest
  15. 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.
Make Ahead The apple Bundt cake can be stored in an airtight container for up to 2 days.

Suggested Pairing

The dessert is delicious with a nutty Tawny Port.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.