Spiced Upside-Down Apple Bundt Cake

Spiced Upside-Down Apple Bundt Cake
Photo by Con Poulos

Ingredients

  • 0.75 teaspoon(s) kosher salt
  • 0.25 cup(s) pecan halves
  • 0.25 teaspoon(s) freshly ground black pepper
  • 4 Granny Smith apples nd cut into 1/2-inch dice
  • 0.5 cup(s) plus 1 tablespoon all-purpose flour
  • 0.25 cup(s) Calvados
  • 0.125 teaspoon(s) cinnamon
  • + 17 more ingredients
    • 1 teaspoon(s) kosher salt
    • 1 cup(s) buttermilk
    • 2 teaspoon(s) finely grated orange zest
    • 2 stick(s) plus 3 tablespoons unsalted butter
    • 2 tablespoon(s) packed light brown sugar
    • 0.5 teaspoon(s) freshly grated nutmeg
    • 0.25 teaspoon(s) allspice
    • 2 tablespoon(s) rolled oats
    • 2 tablespoon(s) granulated sugar
    • 4 tablespoon(s) unsalted butter
    • 3 large eggs
    • 0.5 teaspoon(s) cinnamon
    • 1.5 teaspoon(s) cornstarch
    • 2.25 cup(s) granulated sugar
    • 0.5 teaspoon(s) baking soda
    • 3 cup(s) all-purpose flour
    • 0.5 teaspoon(s) pure vanilla extract

Make the Streusel Topping: Preheat the oven to 325°. On a parchment paper–lined baking sheet, toast the pecans for about 12 minutes, until lightly browned and fragrant. Let cool. In a medium skillet, cook the oats over moderate heat, tossing frequently, until fragrant and lightly toasted, about 4...

View full recipe at Food & Wine

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