Cakes & Cupcakes

Apple Pear Bundt Cake

Apple-and-Pear-Mini-Bundt-Cakes-Web

Prep Time: 35 Minutes

Total Time: 1 Hour 20 Minutes

Apple-and-Pear-Mini-Bundt-Cakes-Web

Ingredients

  • Cake Batter:
  • 1 1/2 C. chopped pecans
  • 1/2 C. butter, melted
  • 2 C. granulated sugar
  • 2 lg. eggs
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2 C. all-purpose flour
  • 2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 tsp. Spice Islands® Ground Nutmeg
  • 1 tsp. Spice Islands® Ground Ginger
  • 1/4 tsp. Spice Islands® Ground Cloves
  • 1 tsp. Clabber Girl® Baking Soda
  • 1 tsp. salt
  • 3 med-large apples, peeled and cut into 1/4” wedges
  • 3 med-large pears, peeled and cut into 1/4” wedges
  • Browned Butter Frosting:
  • 1 C. unsalted butter
  • 16 oz. powdered sugar
  • 1/4 C. milk
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • orange food coloring
  • Tolberone Milk Chocolate Candy Bar, optional, for garnish
  • Edible leaves, optional, for garnish

Directions

Preheat oven to 350° F. Heavily grease a Bundt pan and set aside.

Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

Stir together butter, sugar eggs and vanilla in a large bowl until blended.

Combine flour, cinnamon, nutmeg, ginger, cloves, baking soda and salt; add to butter mixture, stirring until blended. Stir in apples, pears and 1 C. pecans (reserve 1/2 C. for top of cake). Batter will be very thick, similar to a cookie dough. Spread batter into a heavily greased Bundt pan or mini Bundt pans.

Bake at 350° F. for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes).

For the frosting: Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.

Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in vanilla.

Add a small amount of orange food coloring to achieve desired color.

Spread frosting over cake once it has completely cooled; sprinkle with remaining 1/2 C. pecans

To make pumpkins out of mini Bundt cakes:

Spread a layer of frosting on bottom of one mini cake, top it with another mini cake. Pour frosting on top of pumpkin cake. Add a piece of Tolberone Chocolate for pumpkin stem and edible leaves to each.

Apple Pear Bundt Cake

Apple-and-Pear-Mini-Bundt-Cakes-Web

Prep Time: 35 Minutes

Total Time: 1 Hour 20 Minutes

Ingredients

  • Cake Batter:
  • 1 1/2 C. chopped pecans
  • 1/2 C. butter, melted
  • 2 C. granulated sugar
  • 2 lg. eggs
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 2 C. all-purpose flour
  • 2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 tsp. Spice Islands® Ground Nutmeg
  • 1 tsp. Spice Islands® Ground Ginger
  • 1/4 tsp. Spice Islands® Ground Cloves
  • 1 tsp. Clabber Girl® Baking Soda
  • 1 tsp. salt
  • 3 med-large apples, peeled and cut into 1/4” wedges
  • 3 med-large pears, peeled and cut into 1/4” wedges
  • Browned Butter Frosting:
  • 1 C. unsalted butter
  • 16 oz. powdered sugar
  • 1/4 C. milk
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • orange food coloring
  • Tolberone Milk Chocolate Candy Bar, optional, for garnish
  • Edible leaves, optional, for garnish

Directions

Preheat oven to 350° F. Heavily grease a Bundt pan and set aside.

Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

Stir together butter, sugar eggs and vanilla in a large bowl until blended.

Combine flour, cinnamon, nutmeg, ginger, cloves, baking soda and salt; add to butter mixture, stirring until blended. Stir in apples, pears and 1 C. pecans (reserve 1/2 C. for top of cake). Batter will be very thick, similar to a cookie dough. Spread batter into a heavily greased Bundt pan or mini Bundt pans.

Bake at 350° F. for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes).

For the frosting: Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.

Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in vanilla.

Add a small amount of orange food coloring to achieve desired color.

Spread frosting over cake once it has completely cooled; sprinkle with remaining 1/2 C. pecans

To make pumpkins out of mini Bundt cakes:

Spread a layer of frosting on bottom of one mini cake, top it with another mini cake. Pour frosting on top of pumpkin cake. Add a piece of Tolberone Chocolate for pumpkin stem and edible leaves to each.

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