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This cake is packed with apple cinnamon goodness, and is as moist a cake as you’ll find anywhere. It’s topped off with a thick and silky buttery caramel-flavored glazing, beautifully speckled with vanilla bean seeds.
For the apple bundt cake:
Preheat oven to 350°F. Prepare a 12-cup bundt pan by smearing butter over every little nook and cranny of its interior. Then add some flour and tilt your pan so flour sticks to all of the buttery surface. Set pan aside.
Stir the shredded apple with lemon juice and 1/3 cup of the white sugar. Set aside.
In a medium bowl, whisk together the flour, baking powder, cinnamon, mace, nutmeg, and salt. Set aside.
In the bowl of a stand mixer, combine the remaining 1 cup white sugar, brown sugar, oil, applesauce, eggs, apple cider, and vanilla. Mix to combine. Then add the flour mixture and combine once again. Add the apples and mix until the apples are evenly distributed. Pour into the prepared bundt pan and bake for 1 hour, or until a toothpick comes out of the cake clean. Cool the cake in the pan for 10 minutes, then invert onto your serving platter.
Note: If you are going to top the cake with the glaze, start making the glaze immediately, while the cake is still warm! Another option for serving this cake would be to finish it with a simple dusting of powdered sugar once it is cool. A dollop of slightly sweetened whipped cream or a scoop of vanilla bean ice cream would also be very good.
For the brown-butter vanilla bean glaze:
First, pour half-and-half into a small bowl and set aside. This is just to take the chill off, while you prepare the rest of the glaze.
In a medium mixing bowl, combine the sifted (don’t skip the sifting!) powdered sugar and vanilla bean seeds. Set aside.
In a large saucepan over medium-low heat, warm the butter until golden brown. It should smell delicious and toasty. If it smells burnt, you went too far! This should take about 6 to 8 minutes. Carefully pour browned butter into the powdered sugar and vanilla bean seeds, leaving the darkened butter sediment behind. Add 2 tablespoons of the half-and-half, then add the vanilla. Stir vigorously until smooth. You want the glaze to be somewhat thick, but easily pourable. If it seems too thick, add the remaining tablespoon of half-and-half. Pour the glaze over the cake while both the glaze and cake are still warm. The glaze cools quickly, so don’t delay!
Let the glaze set. Then slice and enjoy!
The cake fares well on the counter for a few days, covered with a cake dome.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!