Sunday, November 8, 2015

APPLE CIDER BUNDT: a follow up


I mentioned in my Apple Cider Caramel Layer Cake post that the apple cake is bundt worthy.  Many of you asked for the specifics of converting baking time for a bundt versus the layers.  I made a few bundts to calculate the time and to get a few pictures.  Funny thing, I was never able to get a photo of a whole bundt.  They kept getting hacked to bits.  So delicious, this thing.

I am able to report back, regardless of the cake disappearing, that it takes 55 minutes at 350ºF to bake off, give or take 5 minutes on either end depending on your oven.  It should still be moist and when you poke a toothpick inside, it should come out with a few moist crumbs but otherwise be clean.

I used a 9 1/2 cup Analon bundt.  It's non-stick but I still buttered it and then coated with a fine dusting of flour so the cake came out cleanly.

To finish, I brushed the still hot cake with my apple cider cake syrup:  1/2 cup apple cider, 1/2 cup dark brown sugar and 2 tablespoons unsalted butter, melted.  Place the cake on a cooling rack over a sheet pan (this does three things:  allows the cake to cool evenly, allows any excess drips from the cake syrup to fall onto the sheet pan and keeps the bottom of the cake from being soaked through with the syrup). Using a pastry brush, lightly mop the cake with the syrup, allowing the syrup to soak completely before brushing with the remaining syrup.  This takes a few passes but it's worth the time spent if only to enjoy the heavenly aroma of apple cider and warm butter.

The cake keeps for DAYS and stays perfectly moist.  Just cover it with plastic wrap and you'll be a happy camper all week.  For the recipe, click HERE.