Apple Swirl Bundt Cake for #BundtAMonth

Apple Swirl Bundt Cake | Magnolia Days

Another month has flown by. It seems like yesterday when #BundtAMonth celebrated berries. I baked a Orange Blueberry Yogurt Bundt and this cake too because I got the themes mixed up (oops!). Back when I heard the swirly theme I wondered what to do. Should I bake a cake with a swirl in it or one in a swirly pan? I even thought about doing swirly decorations however I’m not that talented with a piping bag. I went right for my little bundt cookbook and there it was: Apple Swirl Bundt Cake.

The recipe did not call for swirling. The only thing I can figure is the apples make a swirl when baking. The test was to see how it looked when sliced. As you can see in the photo, it kind of looks that way. I’ll go ahead and call it swirls.

Apple Swirl Bundt Cake with Browned Butter Glaze | Magnolia Days

Adapting the recipe was quite fun. The original one called for a cup of oil. I’ve used oil for several cakes although I prefer butter. This time I decided to go with browned butter. I thought it would give an extra flavor boost over plain oil. It sure did. I’m certain I’ll do this with just about any cake recipe calling for oil from now on. How to top a cake with browned butter? Make a glaze with it. Oh yes! It’s double good.

Apple Swirl Bundt Cake Slice | Magnolia Days

How does the cake taste? Well, it was another one of those times I’m glad no one had video going when I tasted it. I was in the kitchen and broke off the corner of a slice. About two seconds later the slice was gone. I probably looked like one of those chipmunks with their cheeks full. Should I really admit that? Oh well, the truth is the truth. My husband liked the cake very much too. Apples, cinnamon, browned butter, and a touch of orange juice all swirled together in a cake. What a wonderful combination!

What do you think of when you hear “swirly cake”? Is it what is on the inside or how the outside looks? Scroll down past the recipe to find what other cakes were baked for this month. You can join the the fun too. Details are below.

Apple Swirl Bundt Cake with Browned Butter Glaze
 
Prep time
Cook time
Total time
 
Serves: Makes 1 bundt cake, about 12 servings
Ingredients
For the cake:
  • 8 tablespoons (1 stick) unsalted butter
  • ½ cup vegetable or canola oil, plus more if needed
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 3 tart apples (Granny Smith recommended)
  • 2 cups plus 3 tablespoons granulated sugar, divided
  • 1 teaspoon cinnamon
  • 4 eggs, at room temperature
  • ¼ cup orange juice
  • 2 teaspoons vanilla extract
For the glaze:
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 cup confectioners sugar
  • 4 tablespoons half-and-half or milk, plus more if needed
Instructions
For the cake:
  1. Preheat the oven to 325 degrees F. Grease and flour a 10- or 12-cup bundt pan.
  2. In a small skillet (stainless steel recommended), melt butter over medium heat. Continue to cook until it turns light amber in color. Watch carefully and do not burn. Pour browned butter through a fine mesh sieve into a measuring cup. Add enough oil to make 1 cup. Set aside.
  3. In a medium bowl, add flour, baking poweder, and salt. Whisk to combine and set aside.
  4. Peel, core, and chop apples into small pieces. Place the chopped apples in a large bowl. Sprinkle with 3 tablespoons sugar and 1 teaspoon cinnamon. Stir to coat apples with sugar and cinnamon. Set aside.
  5. In a large bowl, add the remaining 2 cups of sugar and butter/oil mixture. Using an electric mixer on high speed, beat for 2 minutes to combine.
  6. Add the eggs, one at a time, beating well after each addition.
  7. Add the orange juice and vanilla and beat to combine.
  8. Add the flour mixture and beat on medium speed until smooth and combined. Do not over-mix.
  9. Pour one third of the batter into the prepared bundt pan and spread evenly. Spread one half of the apples evenly over the batter. Repeat layers. Top with remaining batter and spread to cover the apples.
  10. Bake for 1 hour or until a cake tester or toothpick inserted into the center of the cake comes out clean.
  11. Cool cake in the pan for 15 mintues. Remove cake from pan and cool completely on a wire rack.
For the glaze:
  1. In a small skillet (stainless steel recommended), melt butter over medium heat. Continue to cook until it turns light amber in color. Watch carefully and do not burn. Pour browned butter through a fine mesh sieve into a small bowl. Set aside to cool to room temperature.
  2. Add the confectioners sugar to the bowl with the browned butter. Add the half-and-half 1 tablespoon at a time, stirring to combine until smooth. Add more half-and-half if needed to get to desired consistency for drizzling on cake.
  3. Drizzle glaze over cooled cake.

Recipe adapted from one in the Bundt Cookbook by Nordic Ware 2004 edition. (Book currently out of print).

Ready for more bundts? These 16 gorgeous swirly cakes in every form will be inspiration enough for you to bake with us this month:

Here’s how you can be a part of Bundt-a-Month:

  • Simple rule: Bake a swirly cake for June
  • Post it before June 30, 2013
  • Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Swirl Bundt)
  • Add your entry to the Linky tool below
  • Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

Happy Baking!

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Comments

  1. Lora @cakeduchess says

    I couldn’t wait to see this cake, Renee. I know what you mean when you start with a little corner and then ends up being a slice. Guilty of the same. I love swirls on outside or inside and adore your apple swirl!

  2. says

    Love the visual of you inhaling your slice of cake with cheeks full! Clearly this is a delicious cake. Love the use of brown butter!! I’ll be saving this one to make for sure. My husband and kids go crazy for apple cakes.

  3. says

    Renee,
    love the addition of browned butter! I always do the same thing. . taste a piece, because we have to. . and then an entire slice is gone! :) Love this bundt cake!! and your swirl came out so nicely!

  4. says

    This apple swirl bundt cake looks amazing! Apples, brown butter, cinnamon, and a touch of orange juice….what a lovely flavor combination!

  5. says

    You must be channeling Kayle and her brown butter muse! What a fabulous idea! I love the combination of apples and brown butter. Bet it smelled wonderful while it baked too! So pretty!

    • says

      Kayle does have a major love of browned butter. I still want to bake her cookies. This cake did smell wonderful when baking. It was hard to wait to eat it.

  6. says

    I remember this cake, Renee. I remember drooling over it and thinking, “Oh no, I have to wait another month to go by before I can have it.” Seems like time flew by. The swirl looks wonderful. I can’t wait to give this cake a try.

    • says

      It’s hard to believe it was a month ago when I baked this cake. May went by so quickly. At least I did finally get to share it for June.

  7. says

    Lol, I love the visual of you with the squirrel cheeks. This is why we’re friends, Renee, because I’d look the exact same way if I were lucky enough to eat this. Your cake looks incredible! I love those chunks of apple inside and that glaze is fabulous. My husband LOVES apple desserts so he’ll be in heaven when I make this recipe.

    • says

      Thank you so much Nancy! It’s funny how we stuff our faces so quickly when we taste something so good. I hope your husband does enjoy the cake if you decide to bake it for him. Mine did for sure.

  8. says

    I haven’t gotten the hang of browned butter yet but this cake lets me know I should conquer it. Sometimes I’ll use oil instead of butter in my cakes for a change, but there’s nothing like good ol butter!

    • says

      Once you get a good batch of browned butter you will see how awesome it is for baked goods. I love the extra flavor it has over regular butter.

Trackbacks

  1. […] These muffins are a twist to the usual. Typical morning glory muffins are made with carrots and raisins. I used parsnips which I prefer over carrots. Golden raisins were an easy swap. However, the best part comes from golden brown butter. Oh yes! What a way to take these up a notch. I started using it instead of oil to give an extra flavor boost. I was hooked once I did it for the Apple Swirl Bundt Cake. […]

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