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
Butter Rum Apple Bundt Cake
CAKE BATTER
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)
FILLING:
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.
BROWNED BUTTER ICING:
Ingredients
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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