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apple bundt with brown-butter vanilla bean glaze

(1 rating)
afarmgirlsdabbles avatar
Recipe by
Brenda Score
@afarmgirlsdabbles
Lake Elmo, MN

This is apple cake perfection, full of moist apple goodness and a thick buttery glaze.

(1 rating)
yield 12 serving(s)
prep time 40 Min
cook time 1 Hr 10 Min

Ingredients For apple bundt with brown-butter vanilla bean glaze

  • FOR THE APPLE BUNDT:
  • 1 Tbsp
    butter
  • 1/4 c
    flour
  • 4 md
    apples, peeled, cored, and shredded (use the big holes on your grater)
  • 1 Tbsp
    fresh squeezed lemon juice
  • 1-1/3 c
    sugar, divided
  • 3 c
    all-purpose flour
  • 1 Tbsp
    baking powder
  • 1 Tbsp
    cinnamon
  • 1/2 tsp
    mace
  • 1/4 tsp
    nutmeg
  • 1 tsp
    salt
  • 1 c
    brown sugar
  • 1/2 c
    vegetable oil
  • 1/2 c
    apple sauce
  • 4 lg
    eggs
  • 1/2 c
    apple cider
  • 2 tsp
    vanilla extract
  • FOR THE BROWN-BUTTER VANILLA BEAN GLAZE:
  • 3 Tbsp
    half and half
  • 2 c
    sifted powdered sugar
  • 1/2
    vanilla bean, scraped for its seeds
  • 4 oz
    butter
  • 2 tsp
    vanilla

How To Make apple bundt with brown-butter vanilla bean glaze

  • 1
    FOR THE APPLE BUNDT: Preheat oven to 350°. 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 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. **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.
  • 2
    FOR THE BROWN-BUTTER VANILLA BEAN GLAZE: First, pour 3 tablespoons of 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.
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