Apple Pecan Spice Cake with Toffee Glaze

I tend to indulge, perhaps overindulge, myself in magazine subscriptions. What can I tell you? I love periodicals. One of the magazines to which I subscribe is Bake from Scratch. I’m not quite sure why I subscribe to this one because, as I have mentioned before, I don’t bake, but there are so many wonderful things to look at in every issue that my subscription continues on. Last month, I found myself being unable to resist the “Bundt of the Month,” and had to make it. What a wonderful cake! Not all Bundt cakes or company worthy, but this one certainly is. The toffee glaze alone I could eat with a spoon.

Apple Pecan Spice Cake with Toffee Glaze

Ever so slightly adapted from Bake from Scratch

 

1¾ c. firmly packed dark brown sugar

1 c. canola oil

¾ c. sour cream, room temperature

3 large eggs, room temperature

1 T. vanilla extract

3 c. all-purpose flour

1 t. baking soda

1 t. kosher salt

1 t. ground allspice

1 t. ground cinnamon

¾ t. ground nutmeg

¼ t. ground cloves

2 c. (¼-inch) diced peeled Melissa’s Granny Smith apples (about 2 large apples)

¾ c. roughly chopped toasted pecans

Toffee Glaze (recipe follows)

 Preheat oven to 325°F.

In the bowl of a stand mixer fitted with the paddle attachment, beat brown sugar, oil, sour cream, eggs, and vanilla at medium speed until well combined, 1 to 2 minutes.

In a medium bowl, whisk together flour, baking soda, kosher salt, allspice, cinnamon, nutmeg, and cloves. With mixer on low speed, gradually add flour mixture to sugar mixture, beating just until combined. Fold in apples and pecans. (Batter will be thick and it may seem like you have too many apples, but it will be fine.)

 Spray a 10-cup Nordic Ware Bavaria Bundt Pan with baking spray with flour. Using a pastry brush, spread any excess spray in pan, blotting brush with a paper towel as needed. Using a ¼-cup spring-loaded scoop, transfer batter to prepared pan. Tap pan on counter several times to spread batter into grooves and release any air bubbles. (The pan will be quite full, but the batter will not overflow.)

Bake until a wooden pick inserted near center comes out with a few moist crumbs, 1 hour and 5 minutes to 1 hour and 15 minutes. Let cool in pan for 10 minutes. Using a small offset spatula, gently loosen cake from center of pan. Invert onto a wire rack placed over a rimmed baking sheet, leaving pan on cake; let stand for 10 minutes. Remove pan, and let cool completely.

 Spoon part of Toffee Glaze all over cooled cake. To coat sides, drizzle with additional Toffee Glaze, and spread with back of 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.

  Makes 1 (10-cup) Bundt cake

 Toffee Glaze

 1 c. firmly packed dark brown sugar

⅔ c. dark corn syrup

⅓ c. heavy whipping cream

¼ c. unsalted butter, cubed

¼ t. kosher salt

½ t. vanilla extract

In a medium saucepan, bring brown sugar, 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.

Pumpkin Pecan Bundt Cake

 

I know that what I am about to reveal is going to stir controversy, but I am who I am, and I make no apologies when I say that the worst part of Thanksgiving dinner, for me, is dessert. I am not a particular fan of pies, but I find pumpkin and pecan (the former in particular) to be totally uninspired. As a consequence, I am always looking for something different, yet seasonably appropriate to serve for dessert.  I found this recipe on the Eagle Brand website, was intrigued, and decided to give it a try. It’s quite good! In fact, I think this would be equally good at a brunch as it would at dinner. If you’re looking for something different yet appropriate, the answer just may be right here.

Pumpkin Pecan Bundt Cake

1 c. vegetable oil

3 large eggs

½ c. sugar

1 14-oz. can of Eagle Brand® Sweetened Condensed Milk

2 t. vanilla extract

1 15-oz. can pumpkin purée

2½ c. all-purpose flour

2 t. pumpkin pie spice

1 t. cinnamon

1/8 t. cloves

1 t. baking soda

2 t. baking powder

½ t. salt

½ c. buttermilk

 Glaze:

1 stick butter

1 c. sugar

¼ c. rum

½ c. chopped pecans

 Preheat oven to 350°F. Spray a decorative 12-cup Bundt pan with Baker’s Joy.

In the work bowl of a stand mixer beat oil, eggs, and sugar together until well blended. Add milk, extract, and pumpkin purée, and beat until combined.

In a medium bowl whisk together flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Add it to the liquid mixture, in increments, with mixer running. When the wet and dry ingredients are combined, slowly add buttermilk, beating until just combined.

Pour into prepared pan and bake for 60 to 70 minutes until cake tests done. Remove from oven and cool on a wire rack for 10 minutes. Remove from pan, and continue cooling for another 10 minutes. Transfer cake to serving plate.

In a small saucepan over medium heat, melt butter and sugar together. When better has fully melted, stir in rum, and cook for five minutes. Remove from heat, add pecans, and spoon over top of cake.

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