Apple-Pecan Bundt Cakes with Brown Sugar-Cinnamon Glaze

bundtSeptember 14th and it’s 32C here in the Netherlands. I’m melting away again as I type, so you can only imagine how hot it was in my kitchen this morning while I baked up a new recipe for you (and for us, of course)!
It’s funny how the word ‘September’ immediately means fall to everyone, when, in fact, it’s still summer — officially, until next week. I’ve certainly seen my share of pumpkins, colorful leaves and even Halloween stuff on social media since the first of the month! For me, it’s a bit double. Yes, I like the fall (notice the word ‘like’), but summer is my favorite season, and I hate to see it go.
Interestingly enough, I still jump on the bandwagon. I couldn’t resist buying my first pumpkin at the Ekoplaza last Sunday (to roast, not use as a decoration), and apples and warm spices sure seem to be inspiring me — as you will notice from the following recipe.
These little apple-pecan bundt cakes are beautifully aromatic thanks to a touch of that wonderful French gingerbread spice for pain d’épices. If you don’t have it, feel free to replace it with pumpkin pie spices or Dutch speculaas spices. Both should work well. But oh, let me tell you about the topping! A lightly salted brown sugar & cinnamon glaze is the crowing glory to these very autumnal treats — and I’m not ashamed to admit I licked the pan clean… How could I not?! OK, OK… bring on the fall!
Here’s the recipe:
PS: You can also use a large bundt cake pan to make this recipe.

Apple-Pecan Bundt Cakes with Brown Sugar-Cinnamon Glaze
Makes 6 cakes

  • 220g all-purpose flour, sifted
  • 1 tsp baking powder
  • 1 1/2 tsp pain d’épices spices
  • 250g apple (approx. 1 large or 2 small, peeled, cored and finely chopped )
  • 100g pecans, roughly chopped
  • 150gr Greek yogurt
  • 80 gr butter, melted
  • 80g granulated sugar
  • 50g light brown sugar
  • 1 ½ tsp vanilla extract
  • 3 eggs

For the glaze:

  • 50g butter
  • 80g brown sugar
  • 1 tsp ground cinnamon
  • 1½ tsp vanilla extract
  • good pinch of salt
  • 2 heaped tbsps crème fraîche
  • powdered sugar
Preheat the oven to 180°C and generously butter and flour a mini-bundt cake pan. Using a wooden spoon, mix the flour, baking powder, pain d’épices spices, chopped apples and 90g of the chopped pecans. With a standing or hand-held mixer at medium speed, beat the yogurt, melted butter, sugars and vanilla extract. Beat in each egg one at a time while the machine is still running. Add this mixture to the dry ingredients and fold in to combine. Divide the mixture over the bundt tin and bake the cakes for approximately 25-30 minutes. Allow to cool completely in the tin before unmolding. When the cakes have cooled, place them on a rack (set on top of a large sheet of baking paper). To make the glaze, heat the butter and sugar in a small saucepan while whisking continuously for approximately 2-3 minutes, until the sugar is dissolved. Now whisk in the cinnamon, vanilla extract and salt. Remove the pan from the heat and vigorously whisk in the crème fraîche. Add in as much powdered sugar to make a glaze that you like. I prefer my glaze thick but not too thick, so I add about 5 tbsps. Drizzle the glaze over the cakes and top with the rest of the chopped pecans.

 

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