I Like Big Bundts

I wish that I was the clever person who came up with that line. The person responsible for spreading Bundt Cake love all over the Internet is none other than the Food Librarian.  For the past 3 years she has celebrated November 15, National Bundt Cake Day with a lead up of 30 days of Bundts.

She's awesome. I want to be her friend.

I had been planning to make a special Bundt Cake for this day. I wanted to make something that reflected the flavors of North Africa, maybe a Halva Bundt, or a Bundt with preserved lemons, and it would be made with Tunisian olive oil, bien sur!

But time got away from me.  I did however make an Apple Bundt for a sleepover breakfast. It was filled with loads of shredded apple, crystallized ginger, and toffee bits. We served it warm with yogurt and homemade applesauce. It hit all the right notes for a crisp November morning.

Happy National Bundt Cake Day by the way!

I like Big Bundts and I cannot lie, you other brothers can't deny......

Brown Butter, Caramel Apple Cake

Nonstick vegetable oil spray

1 cup butter

3 cups all purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 cup applesauce

1 cups (packed) golden brown sugar

¼ cup chopped crystallized ginger

½ cup chopped toffee bits such as Heath brand

1/2 cups vegetable oil

1 cup sugar

3 large eggs

3 teaspoons vanilla extract

3/4 cup pecans, coarsely chopped (about 3 1/2 ounces)

Applesauce, Greek yogurt and crystallized ginger for serving

Preheat the oven to 350°F. Spray 12-cup Bundt pan with nonstick spray.

Slice the butter and place it in a heavy gauge saucepan.  Melt the butter over medium high heat stirring frequently. Once the butter melts it will start to foam. The foam will soon subside and you will notice brown bits beginning to form on the bottom of the pan.  Watch the butter carefully at this point. The butter should have a pleasant nutty aroma and change from golden yellow to light mahogany in color. Remove the butter from the heat and place on a cool surface or in a small bowl to prevent it from burning. Allow the brown butter to cool.

In a medium bowl whisk together the flour, cinnamon, baking soda, and salt.

In a large mixing bowl combine the browned butter, applesauce, brown sugar, crystallized ginger, vegetable oil, sugar, eggs, and vanilla. Using electric mixer, beat until mixture is thick, about 4 minutes. Gradually add the flour mixture, and then stir the pecans into the batter; transfer to prepared Bundt pan.

Bake cake until tester inserted near center comes out clean, about 1 hour. Transfer cake in pan to rack and cool to room temperature.  Serve with applesauce, yogurt and more crystallized ginger if desired.