In celebration of the coming holidays Nordic Ware is partnering with the Minnesota Historical Society to highlight and feature two of their cookbooks that connect with the Nordic Ware brand and heritage. We are thrilled to be a part of this for two reasons. One, we absolutely love the Nordic Ware company. (Serious heart eyes) And two, though we're quite scattered now, we have deep ancestral roots in the state. Our Great-Grandfather (whose parents emigrated from Norway) was born in Cokato, Minnesota- just an hour away from Minneapolis.
So for someone who is Bundt-cake-crazy and also super into ancestry, this book is extra special.
First of all, the name says it all:
BUNDT CAKE BLISS. I assure you, I couldn't dream up a better cookbook. I've been baking from it all week. (Seriously, all week). I've lost count of how many cakes I've made but I'm here to tell you I've loved them all. And I have so many more to bake. There's something like 87 recipes in this book! Everything from harvest Bundts to springtime Bundts to crazy off-the-beaten-path Bundts. (Orange Pecan Beer Cake, Strawberry pretzel Bundt? Ok!)
But for now, I've chosen a favorite and it's quite perfect for these chilly, fall days leading up to Thanksgiving. Apple butter and cinnamon wafting through the kitchen on a rainy fall morning is quite possibly one of the best things ever. (And I'll be honest with you, I had Bing Crosby Christmas Classics playing while I baked.)
Also can we talk about this pan for a minute? Isn't this Bavaria Bundt Pan everything? It's so pretty! I know I always say this but--NEW FAVORITE! Don't worry, square Bundt pan, I still love you but Bavaria Bundt is so gorg and I'll probably use it a million times by Christmas Day.
(Stay tuned for Andrea's post coming next month featuring the second cookbook which is fantastically chock full of Swedish/American Holiday traditions. Can't wait!)
Ok, moving on to the recipe:
You will need:
10-12 cup Bundt pan (10 cup works but a 12 cup bakes it a little more evenly due to the added room.)
For the CAKE:
8 oz. cream cheese, softened
1/2 cup butter, softened (Plus extra for pan)
1 1/3 cup sugar
1 cup apple butter
1 teaspoon vanilla
2 teaspoons bourbon
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup chopped pecans
For the GLAZE:
1 cup apple cider (Not apple juice)
2 Tablespoons honey
Juice of half a lemon
1/2 cup sugar
1/2 teaspoon cornstarch
1/2 cup powdered sugar
Preheat oven 350F.
Butter your Bundt pan using a pastry brush and softened butter. Thoroughly coat the pan making sure to cover each and every nook and cranny. Set it aside for a couple minutes then come back and do it again. Even if you think you got it good the first time, trust me. Butter that baby well. You'll thank me later. I've never had a Nordic Ware Bundt cake stick yet.
In a stand mixer beat together cream cheese, butter and sugar until light and fluffy, 1-2 minutes.
Add the eggs one at a time beating thoroughly after each addition.
Next, in a separate bowl combine flour, baking soda, cinnamon and salt. Set aside.
In yet another separate bowl combine apple butter, vanilla and bourbon. Set aside.
Add the flour and the apple butter mixtures alternately to the butter mixture, beating well after each addition.
Lastly, stir in the nuts. Pour into the prepared pan.
Bake for 50-60 minutes or until toothpick inserted comes out clean. (Begin work on the glaze while the cake bakes) I start checking my Bundt cakes at 45-50 minutes to make sure I don't get them too brown. Always keep an eye on them!
Remove from the oven and let cool in the pan for 15 minutes before inverting onto a cake plate.
GLAZE: To prepare the glaze, place apple cider, honey, lemon juice and sugar in a small sauce pan. Bring mixture to a rolling boil. Reduce heat to maintain a low boil and stir constantly until mixture thickens slightly, about 5 minutes. Remove 2 Tablespoons of cider mixture and thoroughly dissolve the cornstarch in it. Return it to the sauce pan and continue to cook until mixture thickens further, about 4 minutes. Add 1/2 cup powdered sugar and cook until the glaze is thick enough to be spooned over the cake, about 4 minutes. Brush glaze over hot cake. This uses about 2/3 of the glaze. Once the cake has cooled (if you can wait that long), spoon the remaining glaze over the cake. It will have thickened, giving it the appearance of honey.
Apple Cider Glaze--Yum