Original Recipe HERE
Don't let the length of the ingredient list or number of directions deter you. This was actually really easy to make and turned out fabulously. I liked how it was hearty (does it make a cake sound less appetizing if you call it "hearty"?) but not so dense that it sat like a rock in my stomach. The apple flavor came through but wasn't overpowering. And, in theory, this could be made in a regular baking pan - especially if the glaze was made thicker. I made it when hosting a family for dinner, and ever member (from age 2 to 33) ate their piece. I liked it so much, I posted it on Facebook to show it'd earned my stamp of approval. A friend subsequently made it and concurred with my opinion.
However, we both thought a few tweaks would've improved it a bit. The "mistakes" I made:
(1) Used apples that were too juicy. Next time I'll use "drier" ones or drain shredded apples thoroughly (actually, probably wring them out in a dishtowel or cheesecloth as I do with zucchini).
(2) Didn't make my glaze runny enough. It was more like a goopy frosting. Which was fine, but aesthetically it didn't look as nice.
(3) Paid a crazy amout for a jar of two vanilla beans. I can't see how they made that big a difference in the taste. Next time I'll just use the extract.
I think this would be a great contribution to a potluck or brunch or just to bring to a friend's house. It's hard to find a reason it wouldn't be nearly-universally liked.
* For the bundt cake:
1 Tablespoon unsalted butter
flour [for preparing the pan]
4 medium apples
1 Tablespoon lemon juice
1-1/3 cups white sugar, divided
3 cups all-purpose flour
1 Tablespoon baking powder
1 Tablespoon cinnamon
1/2 teaspoon mace [I did not use]
1/4 teaspoon nutmeg
1 teaspoon salt
1 cup brown sugar
1/2 cup vegetable oil
1/2 cup applesauce
4 large eggs
1/2 cup apple cider
2 teaspoon vanilla
* For the vanilla glaze:
2 to 3 Tablespoons half-and-half
2 cups powdered sugar, sifted
vanilla bean seeds scraped from 1/2 a vanilla bean (split bean lengthwise and scrape out seeds)
4 oz unsalted butter
2 teaspoons vanilla extract
* For the Bundt cake:
(1) Peel and core apples. Shred using large holes on grater to make about 3-1/2 cups shredded apples.
(2) In a small mixing bowl, stir apple with lemon juice and 1/3 cup white sugar. Set aside.
(3) Preheat oven to 350°. Grease a 12-cup Bundt pan [I used silicone] with butter. Dust with several tablespoons of flour; tilt and tap pan to coat.
(4) In medium bowl, whisk together flour, baking powder, cinnamon, mace, nutmeg, and salt. Set aside.
(5) In a large mixing bowl (or the bowl of a stand mixer), thoroughly combine remaining 1 cup white sugar, brown sugar, oil, applesauce, eggs, apple cider, and vanilla.
(6) Add flour mixture; mix well.
(7) Add apples; mix until the apples are evenly distributed.
(8) Pour into prepared Bundt pan. Bake 1 hour, or until a toothpick comes out of the cake clean. Cool the cake in the pan for 10 minutes, then invert onto drying rack or serving platter. If glaze is going to be used, begin making it immediately while cake is still warm.
*For the vanilla glaze:
(1) Pour half-and-half into small bowl; set aside to take the chill off.
(2) In medium mixing bowl, combine sifted powdered sugar and vanilla bean seeds (if using). Set aside.
(3) In large saucepan over medium-low heat, warm butter until golden brown, about 6 to 8 minutes. It should smell toasty but not burnt.
(4) Pour browned butter into powdered sugar and vanilla bean seeds, leaving darkened butter sediment behind.
(5) Add 2 tablespoons half-and-half. Add vanilla. Stir vigorously until smooth. Glaze should be pourable; if it's too thick, add remaining half-n-half.
(6) Pour glaze over cake while both are still warm. Serve immediately or allow to cool; store covered on counter or in refrigerator for several days.
* Whisk dry ingredients
* Mix wet ingredients
* Pour glaze if appearance doesn't count