Friday, October 2, 2015

Butter Rum Apple Bundt Cake

Gotta love fall and everything that comes with it . . .especially all the great apples that are ready to be harvested!  Here is a great bundt cake that you are sure to enjoy.

Butter Rum Apple Bundt Cake

1/2 Cup Butter
1 Cup Brown Sugar
2 Eggs
1 Teaspoon Rum Extract or 2 Tablespoons Dark Rum
2 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
8 Oz. Sour Cream
2 Med/Large Sized Peeled Apples - chopped fine (use 3 small if necessary)
1/2 Cup Brown Sugar
2 Tablespoons Butter
1 Teaspoon Cinnamon
1/2 Cup Walnuts

Step 1:  Preheat oven to 375 degrees F.  Grease and flour your bundt pan.  Prepare the topping mixture by adding the 4 ingredients into a small bowl and stirring with a fork until combined.  Set the topping mixture aside until Step 6.  
Step 2:  Place the butter and sugar in a mixer bowl and cream it.  Add eggs and beat until well combine.  Add the rum and mix to incorporate.
Step 3:  Next, in a separate bowl - combine the flour, baking soda, baking powder and salt.  Stir to combine.  
Step 4:  Add 1/2 the dry ingredients to the mixer bowl and combine.  Add the sour cream, mix to combine.  Add the remainder of the dry ingredients and mix again until combines.
Step 5:  Fold the apples into the batter.
Step 6:  Pour 1/3 of the batter into the prepared bundt pan.  Sprinkle with 1/2 the topping mixture.  Add the remaining batter to the pan and top with the remainder of the topping. 
Step 7:  Bake for 50 minutes at 375 F until toothpick inserted comes out clean.

2 Tablespoons Butter
2 Tablespoons Milk
1 and 1/2 Cups Powdered Sugar
1/4 Teaspoon Vanilla

Instructions:  Add the butter to a saucepan and cook over low heat until browned.  Stir in the milk, vanilla and powdered sugar.  Mix until smooth.

To Assemble Cake:
Turn out the bundt cake onto a plate or platter of choice.  Drizzle the the cake with the icing.  Enjoy!

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