Spiced Apple Streusel Brown Sugar Bundt Cake
Mar 28, 2022 1:47:29 GMT -5
Post by PurplePuppy on Mar 28, 2022 1:47:29 GMT -5
Spiced Apple Streusel Brown Sugar Bundt Cake with Cinnamon Icing
PREP TIME
40 minutes
COOK TIME
1 hour 10 minutes
ADDITIONAL TIME
4 hours
TOTAL TIME
5 hours 50 minutes
Ingredients
For the Streusel Filling:
1 cup light brown sugar (208 g)
¾ cup all purpose flour (97 g)
1 ½ teaspoons cinnamon
½ teaspoons nutmeg
6 tablespoons cold unsalted butter, cut into small pieces (85g)
¼ teaspoon salt
¾ c chopped pecans (70 grams)
1 ½ cups of finely diced and peeled apples (Pink Lady, Gala, Granny Smith) (170 grams)
1 tablespoon lemon juice
For the Bundt Cake:
3 large eggs, room temperature
1 cup greek yogurt (226 grams), room temperature
⅔ cup apple cider (157 ml) (Apple cider - NOT apple cider vinegar), room temperature
2 teaspoons vanilla
3 ¼ cups all purpose flour (422 grams)
1 ¾ cups light brown sugar (364 grams)
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon Kosher salt
2 teaspoons cinnamon
¾ cup butter (12 tablespoons/168grams), cut into tablespoon sized pieces, room temperature
For the Icing:
1 ½ cups Powdered Sugar/confectioners sugar (180 grams)
2 Tablespoons heavy cream
2 teaspoons cinnamon
1 teaspoon lemon juice
1 teaspoon vanilla extract
Instructions
Make the Streusel First:
In a small bowl combine the sugar, flour, spices and butter and mix well with a fork until butter is completely combined. Stir in chopped pecans.Keep chilled until ready to use.
Peel and finely dice the apples and place in a separate bowl, add a tablespoon of lemon juice and stir. Keep both the streusel and apples chilled until ready to use.
Prepare Bundt Cake Pan and Oven:
Preheat the oven to 350 deg F. Butter a 12 cup bundt pan very well and then coat with flour, tap the sides and shake out the excess flour. Or use cake release and add flour.
In a medium bowl whisk the eggs well, then add the Greek yogurt, apple cider the vanilla extract and mix well again. Set aside.
Make the Bundt Cake:
In a bowl of a stand mixer, or large bowl if using a hand mixer, combine the flour, brown sugar, baking powder and baking soda and salt. Turn mixer on low and mix until just combined. Add in the butter one tablespoon at a time and mix on low until well combined. It will resemble wet sand. Slowly add in the egg mixture and beat on low, stopping to scrape down the sides of the bowl. Once all is combined, raise speed to medium and mix for another 30 seconds. Scrape down the bowl again to make sure it is well mixed.
Pour two-thirds of the batter into the bundt pan, making sure it is spread evenly. Add in either one-third to half the streusel, then the apples and then the remaining third or rest of the streusel. If filling with all the streusel add the with remaining batter and carefully spread it so no streusel is showing. If adding streusel to the top, fill the top with the remaining batter then sprinkle the rest of the streusel over the top.
Bake for 70 minutes or until a toothpick comes out clean. If the top is starting to brown too much and the middle isn’t done yet cover with a piece of foil until done.
Let cool in the pan for 10 min then flip onto a wire cooling rack a cake plate or serving platter and carefully remove bundt pan. Let cool completely before icing. Around 4 hours. You can wrap the cake in plastic wrap and store at room temperature overnight before icing.
Make the Icing and Serve:
To make the icing combine all the ingredients and mix well using a whisk until smooth. Drizzle or pour over the top of the cake. Serve cake at room temperature. This cake keeps well in an airtight container at room temperature for three to four days.
link
PREP TIME
40 minutes
COOK TIME
1 hour 10 minutes
ADDITIONAL TIME
4 hours
TOTAL TIME
5 hours 50 minutes
Ingredients
For the Streusel Filling:
1 cup light brown sugar (208 g)
¾ cup all purpose flour (97 g)
1 ½ teaspoons cinnamon
½ teaspoons nutmeg
6 tablespoons cold unsalted butter, cut into small pieces (85g)
¼ teaspoon salt
¾ c chopped pecans (70 grams)
1 ½ cups of finely diced and peeled apples (Pink Lady, Gala, Granny Smith) (170 grams)
1 tablespoon lemon juice
For the Bundt Cake:
3 large eggs, room temperature
1 cup greek yogurt (226 grams), room temperature
⅔ cup apple cider (157 ml) (Apple cider - NOT apple cider vinegar), room temperature
2 teaspoons vanilla
3 ¼ cups all purpose flour (422 grams)
1 ¾ cups light brown sugar (364 grams)
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon Kosher salt
2 teaspoons cinnamon
¾ cup butter (12 tablespoons/168grams), cut into tablespoon sized pieces, room temperature
For the Icing:
1 ½ cups Powdered Sugar/confectioners sugar (180 grams)
2 Tablespoons heavy cream
2 teaspoons cinnamon
1 teaspoon lemon juice
1 teaspoon vanilla extract
Instructions
Make the Streusel First:
In a small bowl combine the sugar, flour, spices and butter and mix well with a fork until butter is completely combined. Stir in chopped pecans.Keep chilled until ready to use.
Peel and finely dice the apples and place in a separate bowl, add a tablespoon of lemon juice and stir. Keep both the streusel and apples chilled until ready to use.
Prepare Bundt Cake Pan and Oven:
Preheat the oven to 350 deg F. Butter a 12 cup bundt pan very well and then coat with flour, tap the sides and shake out the excess flour. Or use cake release and add flour.
In a medium bowl whisk the eggs well, then add the Greek yogurt, apple cider the vanilla extract and mix well again. Set aside.
Make the Bundt Cake:
In a bowl of a stand mixer, or large bowl if using a hand mixer, combine the flour, brown sugar, baking powder and baking soda and salt. Turn mixer on low and mix until just combined. Add in the butter one tablespoon at a time and mix on low until well combined. It will resemble wet sand. Slowly add in the egg mixture and beat on low, stopping to scrape down the sides of the bowl. Once all is combined, raise speed to medium and mix for another 30 seconds. Scrape down the bowl again to make sure it is well mixed.
Pour two-thirds of the batter into the bundt pan, making sure it is spread evenly. Add in either one-third to half the streusel, then the apples and then the remaining third or rest of the streusel. If filling with all the streusel add the with remaining batter and carefully spread it so no streusel is showing. If adding streusel to the top, fill the top with the remaining batter then sprinkle the rest of the streusel over the top.
Bake for 70 minutes or until a toothpick comes out clean. If the top is starting to brown too much and the middle isn’t done yet cover with a piece of foil until done.
Let cool in the pan for 10 min then flip onto a wire cooling rack a cake plate or serving platter and carefully remove bundt pan. Let cool completely before icing. Around 4 hours. You can wrap the cake in plastic wrap and store at room temperature overnight before icing.
Make the Icing and Serve:
To make the icing combine all the ingredients and mix well using a whisk until smooth. Drizzle or pour over the top of the cake. Serve cake at room temperature. This cake keeps well in an airtight container at room temperature for three to four days.
link
