Spiced apple cake just in time for the holidays! The great thing about this recipe is that you literally mix everything into one bowl!
Don’t have a bundt pan?
No worries! A standard 13×9 dish works great for this easy recipe. I don’t know about you, but I always have a can of ready made dulce de leche in my pantry. I keep a variety of nuts and seeds in my freezer. The nuts and seeds are there for when I get a craving for mole style sauces or pipian! Now I am getting hungry!
What are your pantry staples when it comes to baking?
My staples go something like this. Flour, baking powder, baking soda, sugar, brown sugar, salt, shortening, nuts, chocolate chips and vanilla. Of course there are some refrigerated ingredients like butter, eggs and milk. I kid you not when I tell you that I could probably walk into my kitchen right now and prepare mole from scratch! Lol! I like to keep a well stocked pantry.
But, my kitchen is so small!
Although my kitchen is small, there are some things I must have to make recipes like this easy. Invest in some decent baking sheets, metal racks and parchment paper. I don’t mess with those so called nonstick baking sheets anymore. They will just end up getting scratched and rusty in the end. You can find those heavy commercial baking sheets in various sizes in stores like Sam’s or Costco. They will last you a lifetime.
Fruits that are in season
My inspiration for this recipe was a big pile of apples that had to be used up. Sometimes you just can’t eat them fast enough, so dessert it is! I like apples that are sweet and tart. They are tasty for baking into breads, cakes and pies. Cortland, granny smith and macintosh apples are the ones that come to mind right away. Look for a firm apple with no bruising.
Here goes the recipe!
Again, I apologize for no pictures of the actual cake batter. If you want to see it, you can visit my Instagram profile. The step by step video recipe is under dulces. You will see the step by step jamoncillo(Mexican candy) recipe there as well. Look me up at La Pina en La Cocina!
Spiced Apple Bundt Cake
For The Cake
- 3 cups plus 1 tbsp all purpose flour
- 1 cup cane or granulated sugar
- 1/2 cup dark brown sugar
- 1 tbsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground clove
- 1/8 tsp ground nutmeg
- 1 1/2 tsps baking powder
- 3/4 tsp kosher salt
- 1 cup milk at room temperature
- 1 1/2 sticks of unsalted butter melted and then cooled
- 4 large eggs at room temperature
- 1 1/2 tsp vanilla extract
- 1 pound sweet/tart apples washed, peeled and chopped
- * 1 tbsp butter or shortening for cake pan
For The Glaze
- 14 oz can dulce de leche
- 1/4 cup apple cider apple brandy or apple juice
- 1/2 tsp cinnamon
- pinch of salt
- 1 cup crushed pecans
- Spread 1 tablespoon of softened butter or shortening to the inside of cake pan. Dust with 1 tablespoon of all purpose flour. Shake out any excess flour. Set aside.
- In a bowl, whisk together the flour, sugar, brown sugar, cinnamon, ginger, clove, nutmeg, salt and baking powder. set aside.
- Add the room temperature milk, cooled butter, 4 large eggs and vanilla. Mix just until combined. Fold in the apples.
- Pour the batter into prepared bundt cake pan. Bake in a preheated 350 degree F oven on the middle rack for 40 minutes to one hour. The cake is ready when the knife comes out clean from center of cake.
- Remove from oven and let sit for 10 minutes. After 10 minutes, flip over onto wire rack and let cool completely.,
- Once cake has cooled, in a small pot combine the dulce de leche, cinnamon, apple cider and salt. Heat on medium/low just until it melts and you can stir it well.
- Let the dulce de leche cool and thicken back up for a few minutes. Line a baking sheet with wax or parchment paper then place the cake on the wire rack over that. Pour on some of the thickened dulce de leche over cake. Add some pecans. Add more dulce de leche, then top with more pecans.