September 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