Apple Cake With Buttered Cider Sauce

By bweber

Ingredients

• 1/2 cup unsalted butter, softened, plus more for pan
• 2 cups granulated sugar, plus more for pan
• 2 cups all-purpose flour
• 1 cup chopped pecans
• 1/2 tsp nutmeg
• 2 tsp ground cinnamon
• 2 tsp baking soda
• 1 tsp salt
• 5 apples
• 2 large eggs
• Buttered Cider Glaze (recipe in notes)

Details

Servings 12
Preparation time 30mins
Cooking time 30mins
Adapted from lhj.com

Preparation

Step 1

Directions

1.
Heat oven to 350 degrees F. Brush a 10-cup bundt pan (we used Nordicware's Heritage Bundt Pan) with extra softened butter, sprinkle with extra sugar, and tap out excess. Stir together the flour, pecans, nutmeg, cinnamon, baking soda, and salt; set aside.

2.
Shred apples with skin on in a food processor or with a box grater. In a mixer cream together the butter and sugar. Add eggs and beat until fluffy. Stir in the apples and the flour mixture until completely combined. Spoon into prepared pan and smooth top.

3.
Bake until a skewer inserted into the center of the cake comes out clean and the cake pulls away slightly from the sides of the pan, 1 hr 10 min. Tent cake with foil for the last half hour of baking to keep it from getting too brown. Let cool on a wire rack about 20 min, then remove from pan and cool completely.

4.
Serve with Buttered Cider Sauce. Cake can be made a day in advance; allow to cool completely, then cover with plastic wrap at room temperature.