Best 7 Apple Spice Bundt Cake With Butterscotch Glaze Recipes

ONE-BOWL APPLE-SPICE BUNDT CAKE WITH BUTTERSCOTCH GLAZE

Steps:

• Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
• In large bowl, beat all Cake ingredients except apples with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Stir in apples. Pour into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
• In medium bowl, beat Butterscotch Glaze ingredients with electric mixer on medium speed about 1 minute or until smooth and well combined. Drizzle on top of cake. Garnish with dried apple slices.

APPLE-SPICE BUNDT CAKE WITH BUTTERSCOTCH GLAZE RECIPE - (4.2/5)

Steps:

• Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan. In large bowl, beat all Cake ingredients except apples with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Stir in apples. Pour into pan. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate. In medium bowl, beat Butterscotch Glaze ingredients with electric mixer on medium speed about 1 minute or until smooth and well combined. Drizzle on top of cake. Garnish with dried apple slices.

SPICED APPLE CAKE WITH MAPLE GLAZE

Steps:

• Heat oven to 350°F. Generously grease 12-cup fluted tube cake pan with shortening; lightly flour.
• In medium bowl, toss apples with 2 tablespoons of the flour. In another medium bowl, mix baking powder, baking soda, salt, cinnamon, nutmeg, cloves and remaining flour. In large bowl, beat brown sugar, oil, eggs and vanilla with electric mixer on medium speed until mixed. On low speed, beat in flour mixture just until blended. Stir in apples. Spoon batter into pan.
• Bake 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In medium bowl, mix all glaze ingredients until smooth and thick. Drizzle glaze over cake.

BUTTERSCOTCH APPLE CAKE

Steps:

• In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. In another bowl, combine the flour, baking powder, baking soda, salt and cinnamon; gradually beat into sugar mixture until blended. Stir in apples and pecans., Pour into a lightly greased 13x9-in. baking dish. Sprinkle with chips. Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cover loosely with foil during the last 10-15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

BUTTERSCOTCH-APPLE BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan.
• Toss apples, cinnamon, brown sugar, and nutmeg together in a bowl.
• Combine cake mix, pudding mix, sour cream, water, vegetable oil, and eggs in a large mixing bowl. Mix on low speed with an electric mixer until completely blended, 1 to 2 minutes. Pour 2/3 of the batter into the prepared pan.
• Drain and discard any accumulated juices from the apple mixture. Scatter apples over the batter in the pan, then pour remaining batter over top. Smooth with a spatula to cover apples completely.
• Bake in the preheated oven until top is dry and springs back when touched firmly, 55 to 60 minutes.
• Remove from the oven and cool on a wire rack for 15 to 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely before serving.

APPLE SPICE BUNDT CAKE

Steps:

• In a large mixing bowl, cream butter, shortening, sugars and lemon peel until fluffy.
• Add eggs one at a time, beating well after each addition.
• Beat in vanilla.
• Combine the flour, cinnamon, baking soda, allspice, nutmeg and salt; add to creamed mixture alternately with applesauce.
• Stir in the pecans and apple.
• Pour into a greased and floured 9- or 10-in. bundt pan.
• Bake at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes; remove from pan to a wire rack to cool completely.
• For glaze, in a heavy saucepan, melt butter and brown sugar over low heat.
• Stir in cream.
• Cook and stir until mixture comes to a boil; boil for 1 minute.
• Remove from heat; whisk in sugar and vanilla until smooth, about 1 minute.
• Pour over cake, immediately sprinkle with pecans.

APPLE BOURBON BUNDT CAKE

Steps:

• Heat the oven to 325 degrees. Grease and flour a 12-cup bundt pan. In a small bowl, combine 3 tablespoons bourbon and the candied ginger. Let stand 10 minutes.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and remaining butter on medium-high speed, until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, until incorporated.
• In a separate bowl, whisk together the remaining flour with the baking powder, baking soda, cinnamon, salt and nutmeg. In a separate bowl, whisk together the sour cream and vanilla. Pour in the bourbon from the ginger mixture (reserve ginger) and whisk until smooth. Stir in zest.
• With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture in three additions, alternating between the two. Fold in the ginger, apples and pecans. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes. Cool in the pan 20 minutes, then run a paring knife around the sides of the pan to release the cake; cool, flat side down, on a wire rack.
• While the cake cools, combine the 1/2 cup granulated sugar and 1/2 cup whiskey in a small saucepan. Over low heat, gently stir until the sugar dissolves. Stir in the lemon juice and take off the heat.
• While the cake cools, make 10 slits on top with a paring knife and pour half the bourbon-sugar mixture on the still-warm cake. When the cake is fully cool, flip it and pour the rest of the glaze on the other side, then flip again to serve.