This autumnal cake completely exemplifies the warming flavors of fall, juxtaposing the crisp sweetness of recent apple cider with an indulgent swirl of dulce de leche- and pecan-laden cake. A thick, creamy caramelly glaze and a sprinkle of nuts completely crown this decadent dessert.
Caramel-Apple-Pecan Cake
Makes 1 (10-cup) Bundt cake
Cake:
- 1 cup (227 grams) unsalted butter, melted and cooled barely
- 1 cup (200 grams) granulated sugar
- ½ cup (110 grams) firmly packed mild brown sugar
- 3 giant eggs (150 grams), room temperature
- â…“ cup (80 grams) apple cider
- 1 teaspoon (4 grams) vanilla extract
- 3 cups (375 grams) all-purpose flour
- 2½ teaspoons (12.5 grams) baking powder
- 2 teaspoons (4 grams) floor cinnamon
- 1 teaspoon (3 grams) kosher salt
- ¼ teaspoon floor nutmeg
- 2 giant agency candy apples (400 grams), peeled and cored
- 5 tablespoons (95 grams) dulce de leche
- ¼ cup (32 grams) finely chopped toasted pecans
Glaze:
- ½ cup (148 grams) dulce de leche
- 1 tablespoon (15 grams) water
- 1 teaspoon (4 grams) vanilla extract
- ¼ teaspoon kosher salt
- Garnish: chopped toasted pecans
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Preheat oven to 325°F (170°C).
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For cake: In a big bowl, whisk collectively melted butter and sugars. Whisk in eggs, cider, and vanilla till nicely mixed.
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In a medium bowl, whisk collectively flour, baking powder, cinnamon, salt, and nutmeg.
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Utilizing the massive holes of a field grater, shred apples.
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Whisk half of flour combination into butter combination till simply mixed. Fold in apples and any juices. Fold in remaining flour combination simply till no dry streaks stay.
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In one other medium bowl, stir collectively one-third of batter (about 2 cups or 500 grams) and dulce de leche; fold in pecans.
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Spray a 10-cup Bundt pan with baking spray with flour.
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Utilizing a 1½-tablespoon spring-loaded scoop, scoop batters in an alternating sample into ready pan. Firmly faucet pan on a kitchen towel-lined counter 7 to 10 instances to settle batter and launch any air bubbles.
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Bake till a wood choose inserted close to middle comes out clear and an instant-read thermometer inserted close to middle registers 205°F (96°C), 1 hour and quarter-hour to 1 hour and 25 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool utterly.
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For glaze: In a medium microwave-safe bowl, warmth dulce de leche, 1 tablespoon (15 grams) water, vanilla, and salt on excessive in 10-second intervals, stirring between every, till heat and fluid; spoon onto cooled cake. Garnish with pecans, if desired. Retailer in an hermetic container for as much as 3 days.
