here and see her etsy shop here. When I made my way to Eo's after a lazy morning at home I found her just finishing up making sunscreen and about to hang laundry outside in the bright sun. We took a walk around the backyard - checking out the new chickens and the garden beds. Then we had a picnic. I'm not joking when I say this woman does everything. Lunch included homemade yogurt with honey and fruit. It was awesome.
One of the reasons we ended up making this particular bundt cake is because Eowyn was gifted a 40 pound box of "mildly bruised" honeycrisp apples and she was trying to use them up. She made apple butter, applesauce and dehydrated apple slices and still had enough leftover apples for this recipe. I'd originally planned on making a Salted Caramel Bundt Cake but I was pretty easily convinced that a modified Brown Sugar and Apple Bundt Cake would be just as good. It was. We took this along with us to Monday Night Dinner and it was a big hit!
this recipe was adapted from a couple of different recipes in this book.
3/4 cup butter, plus wrapper for coating pan
3 cups flour
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
3/4 teaspoon baking powder
3/4 teaspoon salt
3/4 cup sugar
3/4 cup brown sugar, lightly packed
3/4 teaspoon vanilla
1 1/2 cups milk
4 cups honeycrisp apples
brown sugar glaze
1/2 cup brown sugar, lightly packed
2 tablespoons milk
smidge salt and a dash of vanilla
In a medium sized bowl, combine flour, cinnamon, nutmeg, baking powder and salt - then set aside.
Add butter and sugar to an electric mixer bowl (kitchen aid) and beat for a couple of minutes until well combined. Add vanilla, and then each egg individually.
Turn the mixer to low and add 1/3 of the flour mixture, then half of the milk, then 1/3 of the flour mixture, half the milk, and the rest of the flour. Once incorporated, remove bowl from electric mixer.
Fold in the apples.
Heat the oven to 350. We prepared the bundt pan by rubbing the butter wrapper all along the inside and then lightly coating with flour. Pour mixture into bundt pan and pat smooth.
Bake at 350 for about an hour, or until toothpick comes out with light crumb. Allow to cool in pan for a few minutes and then invert onto clean surface to continue cooling.
While the bundt cake is cooling, go ahead and make the brown sugar glaze. Place a small pan over medium heat, add brown sugar, milk and salt. Stir continuously until mixture comes to boil and continues to boil for 2 minutes. Remove from heat and stir in the vanilla. Continue to stir as glaze thickens and then pour over your bundt cake.
*Don't wait too long, like we did, to pour your glaze. It thickened a little too much for us and didn't run down the sides at all.