Look at this pan! (Click here) I am amazed every time I bake with a Nordic Ware pan. Which is actually quite often. And it never gets old. They are so beautiful. And not to mention non stick. I have never had a cake stick in a Nordic Ware pan (!!!!) People ask me all the time if I have this problem, what do I use to grease it, etc. And I always say to grease it well with butter using a pastry brush. But most importantly....make sure it's a Nordic Ware pan!! You will not regret it. They are awesome.
This recipe is delish. Caramelized apples......mmmmm...can't go wrong with two sticks of butter either. It's good right out of the oven but I especially like it the next morning with coffee. My fave. So good.
You will need:
10 cup bundt pan
2 sticks butter, room temp plus 2-3 Tablespoons to grease pan
3 cups AP flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
3/4 teaspoon freshly grated nutmeg
3/4 teaspoon ground ginger
1 3/4 cups packed brown sugar
3 large eggs
1/2 cup whole milk
For the caramelized apples:
1/3 cup sugar
1 Tablespoon water
3 tart apples, cored, peeled and cut into 1 inch chunk
For the Glaze:
1 cup powdered sugar
½ teaspoon cinnamon
2 Tablespoons milk
Make the caramelized apples: Cook sugar and water in a medium saucepan over medium-high heat, without stirring, until sugar caramelizes, about 4 minutes. Set a timer if you must but don't forget about your apples. (Voice of experience) Reduce heat to low. Stir in apples. Cook, covered, until softened, about 6 minutes.(Again, don't get distracted and forget) Mash apples a bit with a fork until broken down but still sort of chunky. Continue to cook, uncovered, stirring, until liquid evaporates, about 5 minutes. move from heat and let cool.Preheat oven 350F.
Make the cake: Butter liberally a 10-inch Bundt pan.. I use soft/melted butter and a pastry brush. Go over the pan very well then do it again for good measure.
Combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and 1 teaspoon salt into a medium bowl.
In the bowl of a stand mixer, beat butter and brown sugar on high speed until pale and fluffy, about 4 minutes. Add eggs, one at a time. Reduce speed to low, and add flour mixture in 3 additions, alternating with the milk. Mix in caramelized apples.
Transfer batter to pan, tapping firmly several times against a heard surface to release any air bubbles. Bake until cake is a deep golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Let cake cool in pan for 10 minutes. Turn out cake onto rack, and let cool completely.
Once cake is cool, make the glaze: Whisk together confectioners' sugar and cinnamon. Drizzle over top of cake. Enjoy!