without any adornment (or perhaps just a light dusting of confectioners’ sugar), the glaze turns it into something extra special. I’d say it’s perfect for the High Holy Days, Shabbat, or any festive occasion.
Apple Pecan Spice Bundt with Toffee Glaze
Ingredients for Apple Pecan Spice Bundt Cake:
1 1/4 cups (270 grams) firmly packed dark brown sugar
1 cup (224 grams) canola oil
3/4 cup (180 grams) sour cream, room temperature
3 large eggs (150 grams), room temperature
1 tablespoon (13 grams) vanilla extract
3 cups (375 grams) all-purpose flour
1 teaspoon (5 grams) baking soda
1 teaspoon (3 grams) kosher salt
1 teaspoon (2 grams) ground allspice
1 teaspoon (2 grams) ground cinnamon
3/4 teaspoon (1.5 grams) ground nutmeg
1/4 teaspoon ground cloves
2 cups (250 grams) (1/4-inch) diced peeled Honeycrisp or Granny Smith apples (about 2 large apples)
3/4 cup (85 grams) roughly chopped toasted pecans
Toffee Glaze (recipe follows)
Ingredients for Toffee Glaze:
1 cup (220 grams) firmly packed dark brown sugar
2/3 cup (226 grams) dark corn syrup
1/3 cup (80 grams) heavy whipping cream
1/4 cup (57 grams) unsalted butter, cubed
1/4 teaspoon kosher salt
1/2 teaspoon (2 grams) vanilla extract
Directions for Bundt Cake:
1. Preheat oven to 325°F (170°C).
2. In the bowl of a stand mixer fitted with the paddle attachment, beat brown sugar, oil, sour cream, eggs, and vanilla at medium speed until well combined, 1 to 2 minutes.
3. In a medium bowl, whisk together flour, baking soda, kosher salt, allspice, cinnamon, nutmeg, and cloves. With mixer on low speed, gradually add flour mixture to sugar mixture, beating just until combined. Fold in apples and pecans. Batter will be thick.
4. Grease a 10-cup Nordic Ware Pan*. Using a pastry brush, spread any excess spray in pan, blotting brush with a paper towel as needed. Transfer batter to prepared pan using a ½ cup measuring cup or a ¼ cup spring-loaded scoop. Gently but firmly tap pan on counter several times to spread batter into grooves and release any air bubbles.
5. Bake 1 hour 5 minutes to 1 hour 15 minutes, until a wooden pick inserted near center comes out with a few moist crumbs. Let cool in pan for 10 minutes.
6. Gently loosen cake from center of pan. To avoid scratching the nonstick surface of the pan, use aTovolo** spreader tool to loosen the cake (if necessary). Wearing oven mitts, invert cake onto a wire rack. Leave pan on cake; let stand for 10 minutes. Remove pan, and let cool completely.
7. Spoon part of Toffee Glaze all over the cooled cake. To coat sides, drizzle with additional Toffee Glaze, and spread with back of spoon or silicone spreader. Serve with any extra Toffee Glaze. Serves 10-12.
Directions for Toffee Glaze:
1. In a medium saucepan, bring brown sugar, corn syrup, cream, butter, and salt to a boil over medium-high heat; cook, whisking constantly, for 2 minutes. Remove from heat; whisk in vanilla. Transfer mixture to a medium heatproof bowl. Let cool for 20 minutes. Use immediately.
*A Bavaria Bundt pan was used for this recipe, but any 10-cup or 12-cup Bundt pan will result in a beautiful cake. **The Tovolo Spreader (see red/grey silicone tool pictured)is a great for loosening the cake from the pan because it’s made of silicone and won’t scratch the pan. Use it for spreading jams or butter, too. It’s multiuse! (Tool can be found on Amazon.)
Pomegranate Lime Sparkling Punch with Decorative Ice Ring
2 cups fresh squeezed lime juice
½ cup fresh pomegranate juice (Pom brand is a good choice because it adds a nice bright red color)
2 liters (9 cups) sparkling lemon lime soda or ginger ale
1 cup gin (optional)
Ingredients for the Ice Mold:
Distilled water (for clarity of ice)
Pomegranate seeds
Lime slices
Directions:
1. Chill liquid punch ingredients thoroughly in the refrigerator, preferably for 8 hours, prior to combining in a punch bowl.
2. Select your favorite shape of Bundt pan (can be 6-12 cup size) or use a “cakelet” pan mold for mini-ice floats. If using a 6-12 cup Bundt pan, add chilled distilled water to Bundt so that water is approximately 1” deep. Freeze until fully set. Layer lime wheels and sprinkle pomegranate seeds and freeze another hour. Then add another 1- 2 inches of chilled distilled water and let freeze until solid, 2-3 hours.
3. Combine well-chilled punch ingredients in a punch bowl. Just before serving, fill kitchen sink with warm water and dip the exterior of the Bundt pan briefly to release the ice. Invert to release ice mold, and place gently into filled punch bowl. Sprinkle with pomegranate seeds and decorate with lime slices as desired. Serve immediately. Serves 10.
TIP for the Ice Mold: When you’re freezing the ice mold, you can fill the pan with 50-75% water, then fill the rest with the juice, tea or liquor you’re using in the punch. When the ice melts, the punch will be less diluted than if yo
So I talk a lot… 