Brown Butter Apple Bundt Cake (Print Version)
# Ingredients:
→ For the Apple Cake
01 -
4 large eggs, room temperature
02 -
1.5 cups (319g) light brown sugar, packed
03 -
0.5 cup (99g) granulated sugar
04 -
2 teaspoons vanilla extract
05 -
1 cup (227ml) vegetable oil
06 -
0.5 cup (113g) unsalted butter, melted until browned and slightly cooled
07 -
0.75 cup (171g) sour cream
08 -
3 cups (360g) all-purpose flour
09 -
1.5 teaspoons baking powder
10 -
0.5 teaspoon baking soda
11 -
2.5 teaspoons ground cinnamon
12 -
1 teaspoon ground all-spice
13 -
0.5 teaspoon ground nutmeg
14 -
0.5 teaspoon salt
15 -
2.5 cups (365g) peeled and chopped apples, about 1/8-inch dice
→ For the Bourbon Butterscotch Sauce
16 -
1 cup (213g) dark brown sugar, packed
17 -
2 tablespoons (28ml) water
18 -
4 tablespoons (57g) unsalted butter, cut into 1-inch cubes
19 -
0.5 cup (113ml) heavy cream
20 -
2 tablespoons (28ml) bourbon
21 -
0.25 teaspoon flaky sea salt
22 -
1 cup (114g) confectioners' sugar, sifted
23 -
Chopped pecans, optional, for decoration
# Instructions:
01 -
Preheat the oven to 325°F (165°C). In a large bowl, whisk the eggs until well combined. Add in the brown sugar, granulated sugar, vanilla, vegetable oil, browned butter, and sour cream, whisking until well combined.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, all-spice, nutmeg, and salt until well mixed.
03 -
Using a rubber spatula, fold the dry ingredients into the wet mixture. Mix just until combined, then gently fold in the diced apples.
04 -
Generously spray a 10-cup Bundt pan with nonstick baking spray, ensuring coverage in every nook and cranny. Scrape in the batter and smooth the top.
05 -
Bake the batter in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
06 -
Cool the cake in the Bundt pan on a wire cooling rack for 12 minutes. Then invert the cake onto the rack and cool completely for about 2 hours.
07 -
Whisk together the brown sugar and water in a medium saucepan with tall sides. Cook over medium-low heat, stirring frequently, until the sugar dissolves fully, for about 5 minutes.
08 -
Add the butter and bring the mixture to a slow boil over medium heat. Cook without stirring for 8 to 10 minutes, until it turns dark amber brown.
09 -
Remove from heat. Carefully whisk in the heavy cream. Stir in the bourbon and sea salt, then whisk in the confectioners' sugar until the sauce is smooth.
10 -
Pour the sauce into a large measuring cup and let cool for 1 hour, stirring occasionally, until thick enough to drizzle on the cake. Drizzle the glaze over the cooled cake and garnish with pecans if desired. Slice and serve.