This recipe is adapted from The Bundt Collection cookbook
- 9 inch or 10 cup bundt pan, any design of your choice
- Baking spray with flour (or butter at room temperature using a pastry brush, and lightly dusted with flour)
- Stand mixer with a paddle attachment
- Large bowl, medium bowl, small bowl
- Medium saucepan
- Cake ingredients:
- 1 ¾ (385 grams) firmly packed brown sugar
- 1 cup (224 grams) neutral oil (grapeseed or canola)
- ¾ cup (180 grams) full fat sour cream, room temperature
- 3 large eggs (150 grams), room temperature
- 1 tablespoon (13 grams) pure vanilla extract
- 3 cups (375 grams) all-purpose flour
- 1 tsp. (5 grams) baking soda
- 1 tsp. (3 grams) kosher salt
- 1 tsp. (2 grams) ground allspice
- 1.5 tsp. (2 grams) ground cinnamon
- 1 tsp. (1.5 grams) ground nutmeg
- ¼ tsp. ground cloves
- 2 cups (250 grams) ¼-inch-diced peeled Honeycrisp apples (2 – 3 large apples)
- 1 cup (85 grams) roughly chopped and toasted pecans
- Toffee Glaze (recipe follows)
- Garnish: chopped toasted pecans, Maldon salt crystals (flaked sea salt)
- Toffee Glaze:
- Makes 1 ½ cups
- 1 cup (220 grams) firmly packed dark brown sugar
- 2/3 cup (226 grams) Golden Syrup (or dark corn syrup)
- 1/3 cup (80 grams) heavy whipping cream
- ¼ cup (57 grams) unsalted butter, cubed
- ¼ tsp. kosher salt
- ½ tsp. vanilla extract
- Toast pecans. I use a toaster oven, for about 2 minutes. Watch closely, being careful not to burn.
- Preheat oven to 325°F (170°C).
- In the bowl of a stand mixer fitted with a paddle attachment, beat the brown sugar, oil, sour cream, eggs, and vanilla at medium speed until well combined, 1 to 2 minutes.
- In a medium bowl, whisk together the flour, baking soda, kosher salt, allspice, cinnamon, nutmeg, and cloves.
- With the mixer on low speed, gradually add flour mixture to sugar mixture, beating just until combined.
- Fold in apples and about 3/4 cup of the pecans (Batter will be thick and it may seem like you have too much, but it will be fine).
- Spray a 10-cup Bundt pan with baking spray with flour, using a pastry brush to spread any excess spray in the pan, using a paper towel to blot the brush as needed. (or use a pastry brush to paint a light coat of softened butter and then dust lightly with flour. Tap excess out.) Any excess will cause your finished cake design to have pockmarks.
- Using a ¼ cup spring-loaded scoop, scoop batter into prepared pan. Tap the pan on a kitchen towel-lined counter a few times to settle the batter and release any air bubbles. (Pan will be quite full, but the batter should not overflow during baking.) Place on a baking tray to catch any drips, just in case.
- Bake in the center of preheated oven until a wooden pick inserted near the center comes out with a few moist crumbs, 1 hour and 5 minutes to 1 hour and 15 minutes. (My oven is 1 hour 8 minutes, exactly.)
- Remove and place on a cooling rack (do not flip, just remove it as it is) let cook in the pan for 10 minutes. Using a small offset spatula, gently loosen the cake from the center of the pan. Invert pan onto a wire rack placed over a rimmed baking sheet (to catch the glaze) and let cool in the pan for 10 more minutes. Remove the pan, and let the cake cool completely.
- Spoon Toffee Glaze all over the cooled cake. Drizzle glaze onto sides and spread with the back of a spoon. Garnish with pecans and sea salt, if desired. Let stand for 15 minutes; transfer cake to a serving plate. Serve with any extra Toffee Glaze.
- For Toffee Glaze:
- In a medium saucepan, bring brown sugar, golden syrup (or dark corn syrup) cream, butter, and salt to a boil over medium-high heat; cook, whisking constantly, for 2 minutes. Remove from heat: whisk in vanilla. Transfer mixture to a medium heatproof bowl. Let cool for 20 minutes. Use immediately.
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