Ingrédients pour Apple Nut Cinnamon Bundt Cake With Brown Sugar Glaze
- Vegetable Oil
- 1 3/4 cups granulated sugar
- 1 1/2 cups packed light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour (plus extra for dusting pan)
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups peeled, cored, and chopped apples
- 1 cup chopped walnuts
- 1 1/2 cups unsalted butter
- 1 1/2 cups packed light brown sugar
- 1 3/4 cups granulated sugar
- 1/2 cup heavy cream
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Comment préparer Apple Nut Cinnamon Bundt Cake With Brown Sugar Glaze
- Preheat oven to 325°F (160°C). Grease and flour a 12-cup bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 ½ cups granulated sugar, and ¾ cup packed light brown sugar using an electric mixer until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, and ½ teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in 2 cups peeled and chopped apples and 1 cup chopped walnuts or pecans.
- Pour batter into the prepared bundt pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.
- **Make the glaze:** In a small saucepan over medium heat, combine ½ cup (1 stick) unsalted butter, ¾ cup packed light brown sugar, ¼ cup granulated sugar, and ½ cup heavy cream.
- Bring to a simmer, stirring constantly, until the sugar dissolves and the glaze is smooth (about 1 minute).
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Drizzle the warm glaze over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
209g
Fat
47g
Carbs
26g
