Applejack Butter Pecan Bundt Cake Food

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APPLEJACK BUTTER PECAN BUNDT CAKE



Applejack Butter Pecan Bundt Cake image

A traditional flavor combination (butter pecan) melds with a modern one (salted caramel) in this magnificently burnished golden cake. Brian Noyes opened Red Truck bakery in 2008 on the eastern edge of Virginia's Shenandoah Valley, where plentiful local produce was part of the draw. A dose of aged apple brandy (he uses a local product, Catoctin Creek) keeps the sweetness in check, but bourbon or any aged brandy will do the job. For a nonalcoholic version, simply omit the brandy from the sauce, and swap in apple juice or cider in the cake batter.

Provided by Julia Moskin

Categories     cakes, dessert

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 18

3/4 cup/150 grams granulated sugar
1/2 cup/120 milliliters heavy cream, at room temperature
1/4 cup/60 milliliters applejack or apple brandy, plus more to taste
1/2 cup/115 grams unsalted butter (1 stick), at room temperature
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt, plus more to taste
Nonstick cooking spray
2 cups/400 grams granulated sugar
1/2 cup/115 grams unsalted butter (1 stick), at room temperature
1/4 cup/55 grams cream cheese, at room temperature
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups/320 grams unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
3/4 cup/180 milliliters whole milk
1/4 cup/60 milliliters applejack or apple brandy
1 cup/120 grams coarsely chopped pecans

Steps:

  • Make the caramel sauce: This calls for close attention; don't wander off, but do use the time to measure out the ingredients for the cake. In a medium saucepan, combine the sugar with 1/4 cup water. Swirl together and bring to a boil over high heat, brushing down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming (or use a nonstick saucepan).
  • Once it comes to a boil, cook over medium-high heat (do not stir, but it's OK to swirl the pan occasionally) until the mixture is bubbling at a slower pace and has turned a deep golden brown, about 5 minutes.
  • Turn off the heat, then gradually and carefully stir in the cream (it will splatter a bit). Add the applejack, butter, vanilla and salt, stirring until thoroughly combined and smooth. Taste and add more applejack and salt, if desired. You'll use 1/4 cup of this caramel sauce in the cake batter, and the rest for brushing on the cake after baking.
  • Make the cake: Heat the oven to 350 degrees. Grease the inside of a 9- or 10-inch Bundt-style pan, preferably nonstick, with nonstick cooking spray. If your pan is not nonstick, refrigerate the greased pan for 10 minutes, then grease it again to thoroughly coat.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the granulated sugar, butter and cream cheese on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Reduce the speed to medium-low, add the 1/4 cup caramel sauce and beat until combined. Add the eggs one at a time, beating well after each addition, then add the vanilla and beat until just combined. Scrape down the sides of the bowl.
  • In a medium bowl, sift together the flour, baking powder and salt. With the mixer running on low speed, add a third of the flour mixture, then the milk, then another third of the flour mixture, then the applejack, and finally the remaining flour mixture, mixing until well combined after each addition. Remove the bowl from the mixer and stir in the pecans by hand just until evenly distributed.
  • Pour the batter into the prepared Bundt pan. Bang the filled pan on the counter a couple of times to release any air bubbles. Bake for 45 to 60 minutes, until the cake is well browned and starts pulling away from the sides of the pan, and a toothpick inserted into the thickest part of the cake comes out clean.
  • Let cool in the pan for 5 minutes; the steam will help with release. Set a wire rack on a rimmed baking sheet.
  • Flip the cake (still in the pan) onto the rack and let cool another 5 to 10 minutes. The cake may drop out of the pan as it cools. If not, shake the pan to loosen it, running a knife around the edges.
  • Meanwhile, warm the remaining caramel sauce. When the cake is turned out on the rack, brush sauce over the entire surface. Let it soak in, then repeat once or twice more until the cake is well coated. Let cool for 1 hour before serving; the caramel will become somewhat set and be much less sticky.

BUTTER PECAN CAKE



Butter Pecan Cake image

Make and share this Butter Pecan Cake recipe from Food.com.

Provided by Zewbiedoo

Categories     Dessert

Time 1h5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 5

1 (18 ounce) package betty crocker butter pecan cake mix
1 (16 ounce) can betty crocker coconut pecan frosting
3 eggs
1/2 cup oil
1 cup water

Steps:

  • Preheat oven to 350°F.
  • Mix all ingredients together -- yes, the frosting too!
  • Pour into greased bundt pan.
  • Bake 60 minutes at 350°F.
  • Serve with whipped cream, if desired.

BUTTER PECAN BUNDT CAKE (MARRY ME CAKE!)



Butter Pecan Bundt Cake (Marry Me Cake!) image

This was given to me by a relative. Not sure where they got this recipe. I just know the first time I made this and took it to work the guys in my office named it, The Marry Me Cake, because one bite and they wanted to take me home to Mother!! This is delicious. Enjoy it as much as we have.

Provided by Jackie7757

Categories     Dessert

Time 50m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 6

1 (18 1/4 ounce) package butter pecan cake mix
3 eggs
1/2 cup oil
1 cup water
1/4 cup maple syrup
1 (15 ounce) container coconut pecan frosting

Steps:

  • Preheat oven to 350. Spray bundt pans with Pam and sprinkle the bottom of the pan with sugar.
  • Mix all ingredients together and pour into prepared pan.
  • Bake for 35-45 minutes.
  • Remove and let cool for 5-10 minutes then invert onto cake plate.
  • Stand back and wait for the praise.

Nutrition Facts : Calories 272.5, Fat 19, SaturatedFat 4.7, Cholesterol 52.9, Sodium 88.9, Carbohydrate 23.6, Fiber 0.9, Sugar 18.5, Protein 2.1

BUTTER PECAN BUNDT CAKE



Butter Pecan Bundt Cake image

Make and share this Butter Pecan Bundt Cake recipe from Food.com.

Provided by internetnut

Categories     Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 10

18 ounces butter pecan cake mix
3/4 cup oil
1 cup water
4 eggs
16 ounces ready to spread coconut pecan frosting
2 tablespoons sugar
chopped pecan pieces
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon rum extract

Steps:

  • Cake:Spray a Bundt or tube pan with cooking spray. Sprinkle the sugar in the pan, then sprinkle chopped pecans over this.
  • Mix the cake mix, oil water, eggs and frosting, mixing well. Pour into Bundt pan,
  • Bake at 350º F. for 55-60 minutes or until tester comes out clean. Cool in pan 10 minutes; turn out cake and cool completely.
  • While the cake is cooling make a little icing to drizzle on top. Mix together powdered sugar, milk, and rum extract. Mix well and drizzle from a spoon onto cake.

Nutrition Facts : Calories 541.2, Fat 36.9, SaturatedFat 8.9, Cholesterol 106.3, Sodium 150.2, Carbohydrate 48.9, Fiber 1.4, Sugar 41.2, Protein 4.1

LAIRD'S APPLEJACK POUND CAKE



Laird's Applejack Pound Cake image

While looking for drink recipes and searching Laird's applejack website, I stumbled upon this. Rich, light and yummy! A little involved, but end product sure was worth it. Used one of those silicone tube pans and it popped right out!

Provided by really_lala

Categories     Dessert

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 7

1 lb butter
3 cups sugar
8 eggs, separated
3 cups sifted flour
2 teaspoons vanilla
1/3 cup Applejack
1/2 cup chopped pecans

Steps:

  • Cream butter & 2 cups sugar 'til light and fluffy.
  • Add yolks one at a time, mixing well each time. Add flour alternately with vanilla and applejack in thirds, beating until smooth after each addition.
  • In another bowl, beat egg whites until stiff but not dry.
  • Beat remaining sugar into egg whites gradually. Gently fold egg yolk mixture into whites.
  • Sprinkle nuts on bottom of well buttered 10" tube pan.
  • Carefully turn batter into pan.
  • Bake in 350 oven for approximately 1&1/2 hours.
  • Cool completely and remove from pan.

Nutrition Facts : Calories 793.1, Fat 45.1, SaturatedFat 25, Cholesterol 266.8, Sodium 318.3, Carbohydrate 89.8, Fiber 1.5, Sugar 60.7, Protein 9.8

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