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.
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.
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
Ingredients
For the cake:
- 8 tablespoons unsalted butter 1 stick
- 1/2 cup vegetable or canola oil plus more if needed
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tart apples Granny Smith recommended
- 2 cups plus 3 tablespoons granulated sugar divided
- 1 teaspoon cinnamon
- 4 eggs at room temperature
- 1/4 cup orange juice
- 2 teaspoons vanilla extract
For the glaze:
- 4 tablespoons unsalted butter 1/2 stick
- 1 cup confectioners sugar
- 4 tablespoons half-and-half or milk plus more if needed
Instructions
For the cake:
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Preheat the oven to 325 degrees F. Grease and flour a 10- or 12-cup bundt pan.
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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.
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In a medium bowl, add flour, baking poweder, and salt. Whisk to combine and set aside.
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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.
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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.
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Add the eggs, one at a time, beating well after each addition.
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Add the orange juice and vanilla and beat to combine.
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Add the flour mixture and beat on medium speed until smooth and combined. Do not over-mix.
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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.
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Bake for 1 hour or until a cake tester or toothpick inserted into the center of the cake comes out clean.
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Cool cake in the pan for 15 mintues. Remove cake from pan and cool completely on a wire rack.
For the glaze:
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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.
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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.
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Drizzle glaze over cooled cake.
Recipe Notes
A recipe for a bundt cake made with apples, browned butter, cinnamon and a touch of orange juice. The cake is drizzled with a browned butter glaze.
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:
- Apple Swirl Bundt Cake by Renee at Magnolia Days
- Cinnamon Praline Pecan Swirl Bundt Cake by Karen at In the Kitchen With KP
- Cinnamon Pecan Swirl with Cinnamon Glaze by Stacy at Food Lust People Love
- Chocolate and Peanut Butter Swirl Bundt by Anita at Hungry Couple
- Chocolate Matcha Swirl by Kim from Ninja Baking
- Double Chocolate Swirl Bundt Cake by Lora at Cake Duchess
- Lemon Raspberry Swirl Bundt Cake by Carrie at Poet In The Pantry
- Lemon Basil Blueberry Swirl Bundt Cake by Kate at Food Babbles
- Nutella Swirl Bundt by Veronica at My Catholic Kitchen
- Nutella Swirl Bundt Cake by Anuradha at Baker Street
- Orange Creamsicle Bundt by Holly at A Baker’s House
- Strawberry Nutella Swirl Mini Bundts by Alice at Hip Foodie Mom
- Strawberry Swirl Cream Cheese Bundt by Sandra at The Sweet Sensations
- The Spiced Life Espresso Swirled Bundt Cake by Laura at The Spiced Life
- Vanilla Cherry Swirl Mini Bundt Cakes by Heather at Hezzi D’s Books and Cooks
- Zebra Bundt by Tara at Noshing With The Nolands
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!
The Ninja Baker says
June 7, 2013 at 2:06 amMmm. Yum, Renee! Bet the browned butter with the tang of the green apples was ten times better than oil in the cake. And, yes, your swirls look perfect!
Renee says
June 8, 2013 at 10:52 amBrowned butter is so good. I really was so pleased about the added flavor from it in the cake.
Lora @cakeduchess says
June 7, 2013 at 6:45 amI 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!
Renee says
June 8, 2013 at 10:53 amThanks Lora! We devoured this cake in no time. My mom took a big wedge home with her too.
Kate | Food Babbles says
June 7, 2013 at 8:33 amLove 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.
Renee says
June 8, 2013 at 10:55 amIt was crazy the way I stuffed that cake in my “pie hole” (ahem). I swear I slowed down and savored the next slice.
Anita at Hungry Couple says
June 7, 2013 at 9:45 amBrowned butter glaze?? Oh, my. Yes, it’s swirled. Of course it’s swirled. Now, hand it over!!
Renee says
June 8, 2013 at 10:56 amThanks Anita. I may have eaten a few spoonfuls of the glaze all by itself. Don’t tell anyone.
Alice @ Hip Foodie Mom says
June 7, 2013 at 10:06 amRenee,
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!
Renee says
June 8, 2013 at 10:56 amThanks Alice. And I figured you would like the orange in it too since you use orange for several of your cakes.
Vanessa says
June 7, 2013 at 12:20 pmThis apple swirl bundt cake looks amazing! Apples, brown butter, cinnamon, and a touch of orange juice….what a lovely flavor combination!
Renee says
June 8, 2013 at 10:57 amThank you Vanessa. I know I’ll be baking this again, especially during apple season.
Paula @ Vintage Kitchen Notes says
June 7, 2013 at 1:16 pmI can´t tell you how fast I clicked the pin it button after I read brown butter! Wow Renee, this is truly swirly and a stunning apple cake.
Renee says
June 8, 2013 at 10:59 amThanks so much for pinning my cake Paula!
Tara says
June 7, 2013 at 3:54 pmLooks fabulous Renee, I could go for a slice for sure!!
Renee says
June 8, 2013 at 10:59 amThanks Tara
Susan says
June 7, 2013 at 5:40 pmI think the apples are a perfect swirly center and mmmm browned butter!
Renee says
June 8, 2013 at 11:00 amThanks Susan! Lots of browned butter fans like us and rightly so. So much more flavor than regular butter.
Holly says
June 7, 2013 at 5:46 pmI think the apples made a pretty swirl and the thought of adding brown butter was brilliant!
Renee says
June 8, 2013 at 11:00 amThank you Holly
Stacy says
June 7, 2013 at 7:59 pmYou 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!
Renee says
June 8, 2013 at 11:02 amKayle 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.
Jennie @themessybakerblog says
June 8, 2013 at 10:40 amI 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.
Renee says
June 8, 2013 at 11:03 amIt’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.
Hezzi-D says
June 8, 2013 at 11:02 pmYou got a great swirl! I love the apple in this cake-YUM!
Renee says
June 15, 2013 at 8:00 amThank you Heather!
Kim Bee says
June 9, 2013 at 12:37 amSeriously lady, I’ll be right over. Save me a huge slice.
Renee says
June 15, 2013 at 7:59 amEven if it is gone, I would gladly bake another one for you. Come on over.
Carrie @ poet in the pantry says
June 10, 2013 at 12:26 amThe mark of a good cake is how quickly you scarf it down, right? Sounds like an excellent seal of approval–a must-bake cake!
Renee says
June 15, 2013 at 7:33 amThanks Carrie!
Nancy @ gottagetbaked says
June 10, 2013 at 2:53 pmLol, 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.
Renee says
June 15, 2013 at 7:27 amThank 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.
Laura says
June 10, 2013 at 10:33 pmThis sounds fantastic. Pinning now.
Renee says
June 15, 2013 at 7:24 amThanks Laura and I really appreciate the pin.
Sandra says
June 11, 2013 at 10:13 amI 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!
Renee says
June 15, 2013 at 7:20 amOnce 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.
[email protected] says
June 13, 2013 at 7:57 amLOVING this cake!!
Renee says
June 15, 2013 at 7:12 amThanks so much Steph!
[email protected] says
June 23, 2013 at 12:19 pmI love your bundt cake, apple cakes are so yummy. It’s a great choice for this month’s theme.