This post for my spiced apple bundt cake is a week over due, but life is life and it gets in the way of fun times. Better late then never, right? I am very excited to share this experience with you. Back in May I received a message from Dan McGleno (Klecko) CEO of Saint Agnes Baking Co. in St. Paul, MN and host for the past 10 years of the St. Agnes baking demos at the Minnesota State Fair. I at first thought it was a joke, and was instantly going to make some off-handed comment. Then when the realization hit me that he was serious and genuine, I laughed out loud sitting at the computer and instantly emailed Frank giggling the whole time like a 8 year old girl walking into an American Girl store. I accepted and the date was set for Aug 25th at 11am.
This year’s theme was “Church Basement” – Bars, Bundts and Hot Dish. The church basement theme threw me off (since I’m not a native mid-westerner). I actually messaged Klecko back joking that I have never been in a church much less the basement of one and had no idea what a hot dish is. I had never even known any kind of bars before last year when the invention of the frangipane raspberry bars evolved. I had a little knowledge of what bars are but had never heard of a hot dish in my life.So, the decision of doing a bundt was easy for me. I was quite familiar with bundts because my grandmother used to make them and I had even made a few as a kid. So, bundt it was!
When deciding on flavors, I actually thought of turning my car-bomb cupcakes into a bundt and then I got a message from Klecko that said he was doing one for his demos for the 12 days of the fair. That threw that idea out the window (instant sad-face). I had just under three months to make a choice, which meant I could procrastinate my little butt off. July ended and the July birthday cake madness was over, so study time. It came down to three types; apple, pumpkin, chocolate.
Since this was the end of August and fall will soon be upon us, I thought of home and my family. We had huge apple trees in our back yard and my grandmother used to make apple cobblers, pies, cakes, and jams. I took the base of her apple cake and added a little of my own flair to it to come up with my spiced apple bundt cake. I Added in more spices, pecans, and a cream cheese glaze. This cake was a winner. Attempt one went great, I made it before our bi-monthly D&D game and it was devoured. Attempt two, was even better. Frank would not stop eating it – he would walk by the table and tear off chunks to eat as he walked through the kitchen to get water and go back to his desk.
The final test cake before the demo was an utter disaster! I did everything I knew not to do when baking a cake; opened the oven too much to check if it was done, I did not grease the bundt pan, and I even tried to take it out before it was cool. Argh! I was so mad at myself! It was the day before the show and my nerves were getting the best of me. We made a quick trip the the grocery store and at 1am – 10 hours till show time – I pulled a perfect cake out of the oven and went to sleep to avoid the temptation to fuss with it.
Spiced Apple Bundt Cake
Prep time: 15 minutes
Bake time: 1 hour
- 5 oz Diced apples (two small Granny Smith)
- 2 oz Chopped pecans
- 10 oz All-purpose flour
- 2 tsp Ground cinnamon
- 1 tsp Allspice
- 1/2 tsp Nutmeg
- 1/4 tsp Ground cloves
- 1 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 8 oz (2 sticks) Unsalted butter
- 7 1/2 oz Brown sugar
- 3 1/2 oz Granulated sugar
- 3 Large eggs
- Pre-heat oven to 350°F. Prepare a 8-inch bundt pan with butter or baking spray.
- Mix the dry ingredients in a bowl, and set aside.
- Combine the butter and sugars in a stand mixer until combined and fluffy. Add in the eggs and whisk until pale and fluffy like a frosting. Add in the dry ingredients and mix on slow until well combined. Fold in the apples and pecans and pour into the prepared Bundt pan. Bake for 1 hour.
Cream Cheese Glaze
- 3 oz cream cheese
- Powdered sugar to taste
In a microwaveable bowl warm up the cream cheese until soft. Mix with approximately 3 tbsp of powdered sugar and then add in 1 tbsp of milk. Add more sugar until desired sweetness is reached. Add milk until the mixture is thin enough to pour over the cake. This can take 1-3 tbsp of milk depending on how much powdered sugar you added to taste.