Do you know the bundt cake scene from My Big Fat Greek Wedding? It’s the one where Maria Portokalos receives a cake from Ian’s mom. She has no idea what it is. Finally, she says, “It’s a cake! I know! Thank you! Thank you very, very much…There’s a hole in this cake.” Maria had the hardest time understanding why there was a hole in the cake and she put a plant in the center. It cracks me up every single time!

How did the bundt cake come to be? I did a little searching and found a fascinating article on Food 52 about the history of our beloved bundt cake, specifically, the bundt pan. I’m going to summarize the article but it’s definitely worth a read!

In the 1950’s, H. David Dalquist of Minneapolis, created and trademarked the word Bundt which is actually a variation of the German word bund, which translates to “association.” Dave hoped Bundts would inspire the gathering together of people. I don’t know about you, but if there’s bundt cake, I’m happy to gather!

Dave and his wife Dotty founded Nordic Ware in 1946. They made Scandinavian inspired bakeware. They were approached by a Jewish women’s group who were in need of a traditional old world cake pan. They needed one with a hole in the middle. Dave and Dotty agreed to make them but the pans didn’t sell right away. It wasn’t until the 60’s that a local Texas woman made a “Tunnel of Fudge Cake,” which required a bundt pan and featured a filling of Pillsbury frosting, as her entry for the Pillsbury Bake-Off Contest. She was awarded 2nd Place prize, and many bakers wanted the recipe. They also needed bundt cake pans!

Today I’m making an Apple Cider Bundt Cake with Brown-Butter Apple Cider Glaze. Not only is it apple season but it’s also my oldest daughter, Hannah’s, birthday! I won’t see her but I still feel the need to make a cake to celebrate her amazing soul! You definitely don’t need an excuse or reason to make this cake so just go for it. I promise this is unlike any cake you’ve probably had. It’s delicious!

This cake recipe is inspired by several recipes. I wanted something that included apple cider because we have tons of it in the fridge, fresh apples, spices and a rich glaze. Something a little more warm and special than the standard powdered sugar and milk drizzle. I combined various ideas and decided to go with a bundt pan. That’s what got me wondering about the history of bundt cakes.

Simple, seasonal ingredients. Local flour, eggs, apples and cider. Yes!

Prep the bundt pan. Hannah’s turning 24 so that’s my love note inside. 🙂 Generously butter the pan, a dusting of flour, then a note!

Combine dry ingredients, shred the apples and place the sugars, eggs, oil, applesauce, apple cider and vanilla in a mixing bowl.

Mix the wet ingredients, add the dry and gently fold in the apples. Inhale. It smells divine!

Pour that beautiful batter into your prepared bundt pan and into the oven she goes!

Bake the cake for about 1 hour or until a cake tester or toothpick comes out clean. Remove from oven and let it cool for about 10-12 minutes then invert the pan onto a cake plate or serving dish. Let her cool.

While the cake cools, there are dishes to be done. Why do I love baking? Ha! I’m just keeping it real! At least my Halloween mugs are there to cheer me on!

Ready to dirty up more dishes? Time to make the glaze. Sift powdered sugar and add either vanilla bean seeds or the vanilla bean paste. Brown the butter and add to the sugar then whisk in half and half and apple cider. Brown-butter has a nutty, rich flavor. It can burn easily so be careful on this step.

Here’s what not to do! Don’t try to put the glaze on while the cake is even the least bit warm! Oops! I’ll try to be more patient!

Once the cake is really cool, add the glaze and that’s it! I picked up some gorgeous flowers at the farmers’ market this morning and added them to the photo session. We just did a Facetime with Hannah and now I’m going to dig into this cake! It’s a really easy cake to make and perfect for a fall birthday. It would be delicious with warm apple cider (with or without bourbon), ice cream and mostly shared with family and friends.

You could also tap into your inner Maria Portokalos and stick a plant in the center to really fancy it up!

From the heart,
Shannon

Apple Cider Bundt Cake with Brown-Butter Glaze

Ingredients:
Cake:
1 TBSP unsalted butter and some flour for preparing the pan
4 medium apples – peeled, cored, & shredded
1 TBSP fresh lemon juice
1-1/3 cups granulated sugar, divided
3 cups unbleached all-purpose flour (I used local whole wheat pastry flour)
1 TBSP baking powder
1 TBSP cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1 tsp salt
1 cup light brown sugar
1/2 cup coconut oil
1/2 cup unsweetened applesauce
4 large eggs
1/2 cup apple cider
2 tsp. vanilla

Brown-Butter Glaze:
2 to 3 TBSP half and half
2 to 3 TBSP apple cider
2 cups sifted powdered sugar
vanilla bean seeds scraped from a vanilla bean or 1 tsp vanilla bean paste
4 oz. unsalted butter
2 tsp pure vanilla extract

Instructions:
Cake:
Preheat oven to 350°. Butter and flour a 12-cup bundt pan. Get butter and flour in every single crevice.

Stir the shredded apple with lemon juice and 1/3 cup of the white sugar. Set aside.

In a medium bowl, whisk together the flour, baking powder, cinnamon, allspice, nutmeg, and salt.

In the bowl of a stand mixer, combine the remaining 1 cup white sugar, brown sugar, oil, applesauce, eggs, apple cider, and vanilla. Mix to combine. Then add the flour mixture and combine once again. Gently fold in the apples until they are evenly distributed. Pour into prepared Bundt pan and bake for 1 hour, or until a toothpick comes out of the cake clean. Cool the cake in the pan for 10 minutes, then invert onto your serving platter. Let it cool completely.

Brown-Butter Glaze:.
In a medium mixing bowl, combine powdered sugar and vanilla bean seeds or paste.

In a large saucepan over medium-low heat, warm the butter until golden brown. It should smell delicious and toasty. Do not let it burn. Heat it for 5-8 minutes. Strain the browned butter to remove the darker pieces. Pour browned butter into the powdered sugar and vanilla bean seeds. Add 2 tablespoons of the half and half, add a little apple cider then add the vanilla. Stir vigorously until smooth. You want the glaze to be thick, but easily pourable. If it seems too thick, add the remaining tablespoon of half and half. Pour the glaze over the cake. Let it set then slice and serve!

Nordic Ware Bundt article from Food 52.