Spiced Upside-Down Apple Bundt Cake
David Guas, co-author of the cookbook DamGoodSweet, tops his apple Bundt cake with a nicely salty streusel of pecans and toasted rolled oats.
Ingreadient :
Streusel Topping
- 1/4 cup pecan halves
- 2 tablespoons rolled oats
- 1/2 cup plus 1 tablespoon all-purpose flour
- 2 tablespoons packed light brown sugar
- 2 tablespoons granulated sugar
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cinnamon
- 4 tablespoons unsalted butter, melted
Cake
- 2 1/4 cups granulated sugar
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 4 Granny Smith apples (2 pounds)—peeled, cored and cut into 1/2-inch dice
- 2 sticks plus 3 tablespoons unsalted butter, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/4 cup Calvados
- 1/2 teaspoon pure vanilla extract
- 2 teaspoons finely grated orange zest
- 3 large eggs
Direction :
Streusel Topping
- 1/4 cup pecan halves
- 2 tablespoons rolled oats
- 1/2 cup plus 1 tablespoon all-purpose flour
- 2 tablespoons packed light brown sugar
- 2 tablespoons granulated sugar
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cinnamon
- 4 tablespoons unsalted butter, melted
Cake
- 2 1/4 cups granulated sugar
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 4 Granny Smith apples (2 pounds)—peeled, cored and cut into 1/2-inch dice
- 2 sticks plus 3 tablespoons unsalted butter, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/4 cup Calvados
- 1/2 teaspoon pure vanilla extract
- 2 teaspoons finely grated orange zest
- 3 large eggs
