APPLEJACK BUTTER PECAN BUNDT CAKE
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
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
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
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!)
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
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
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
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
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
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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