Spiced Bundt Cake with Apple Caramel Sauce

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Spiced Bundt Cake with Apple Caramel Sauce
Adding cream of tartar to the caramel prevents the sugar from crystallizing. Drizzle the sauce over the cake; save the rest for passing alongside.

12-16 servings

Recipe by Cynthia Wong

Photograph by Chris Court

November 2012

Ingredients

• CARAMEL
• 1 cup sugar
• Pinch of cream of tartar
• 1/4 cup fresh apple cider
• 1/4 cup heavy cream
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• CAKE
• Nonstick vegetable oil spray
• 1 1/4 cups (2 1/2 sticks) unsalted butter
• 1 vanilla bean, split lengthwise
• 2 1/3 cups all-purpose flour
• 1 1/4 cups slivered almonds
• 2 teaspoons baking powder
• 2 teaspoons kosher salt
• 1 1/2 teaspoons freshly grated nutmeg
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 3/4 teaspoon ground ginger
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cloves
• 1 cup (packed) dark brown sugar
• 1 cup sugar
• 3/4 cup powdered sugar plus more
• 1 teaspoon finely grated lemon zest
• 3 large eggs
• 5 large egg yolks
• 1 cup whole milk
• Special Equipment
• A 10-inch-diameter nonstick Bundt pan

Details

Servings 12
Adapted from bonappetit.com

Preparation

Step 1

CARAMEL SAUCE
Combine sugar, cream of tartar, and 1/4 cup water in a medium saucepan over medium heat, stirring until sugar dissolves. Cook, without stirring and occasionally swirling pan for even cooking, until mixture turns a dark amber color. Remove from heat; slowly add apple cider, cream, vinegar, vanilla, and salt (mixture will bubble vigorously), whisking to combine. Return pan to medium heat and bring to a vigorous boil. Reduce heat to a simmer and cook, stirring to dissolve any caramel bits, for 1 minute. Remove from heat and let cool. Set aside. DO AHEAD Caramel sauce can be made 1 week ahead. Cover and chill. Rewarm slightly before using.

CAKE
Arrange a rack in middle of oven and preheat to 350°. Generously coat Bundt pan with nonstick spray. Place butter in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Carefully remove vanilla bean; pour brown butter into a medium bowl and chill until slightly firm, about 45 minutes.

Pulse flour and almonds in a food processor until almonds are finely ground. Transfer to a large bowl. Whisk in baking powder and next 7 ingredients; set aside.

Using an electric mixer on medium speed, beat brown butter, brown sugar, sugar, and 3/4 cup powdered sugar in a large bowl, frequently scraping down sides and bottom of bowl and beaters, until light and fluffy, about 5 minutes. Mix in lemon zest. Add eggs and yolks one at a time, beating to blend between additions; beat mixture until fluffy, about 3 minutes.

Reduce speed to low. Add half of dry ingredients; mix until almost blended. Add milk and mix until almost blended. Add remaining dry ingredients; mix until batter is blended and smooth. Scrape into prepared pan. Tap pan gently on counter to even out.

Bake until a tester inserted near the center of cake comes out clean and cake is dark golden brown and has begun pulling from sides of pan, 65-70 minutes.

Transfer pan to a wire rack. Let cake cool in pan for 25 minutes. Invert cake onto rack and let cool completely, about 1 hour. DO AHEAD Cake can be made 2 days ahead. Store airtight at room temperature.

Dust cake lightly with powdered sugar. Drizzle caramel sauce over cake, allowing it to drip down sides and into grooves and crevices. Serve remaining sauce alongside.