Moving just seems to be in my DNA. I moved around a lot as a child, and it looks like that trend has no plans to stop any time soon. I’m actually not a fan of starting over, or change in general. I like things to stay the same. But I find myself in a new city, in a new apartment, with a new job. As for the job- I love it. I’m doing the same thing, just in a better place.
Change can be good right? That’s how you learn. I keep reminding myself that no one ever grows without change, but it’s a hard sell.
Speaking of learning, I learned what happens when you add too much baking powder to a recipe, but more on that later.
For Christmas, I got a beautiful Nordic Ware bundt pan. It was featured on the November cover of Southern Living, and I fell in love with it on a plane ride to Calgary. My wonderful boyfriend (who understands my kitchen obsession) bought it for me after we saw it in a wonderful little shop in Galveston. (Side note: I cried a little in that shop because everything was so perfect. Plus, the owner’s name was Alicia, too, and she worked in PR for years and then decided to follow her dreams and open up the Kitchen Chick, and bake happily ever after. I felt like her story would be my story some day.) Ever since then, I’ve been dying to use it, but I haven’t really had the chance to do any baking in my new place since I’ve been so busy getting it organized and adjusting to my new night schedule.
Last night, that all changed. I came home and decided that midnight was the perfect time to make my first bundt cake. Per usual, I did my own thing when it comes to recipes, so here’s mine for what I’m calling an apple pumpkin bunt with maple glaze.
Apple Pumpkin Bundt Cake with Maple Glaze
- 2 chopped Granny Smith apples
- 2 tablespoons butter, melted
- 1/2 cup firmly packed light brown sugar
Cut up your apples, throw away the core. I left the skin on mine. Saute them in butter until they get soft, add the brown sugar to the pan, and stir until you have a nice thick syrup. Put the mixture into a bowl to cool, and come back to it later.
- 2 cups granulated sugar
- 1 cup butter, softened
- 4 large eggs
- 1 (15-oz.) can pumpkin
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
Beat granulated sugar and 1 cup butter at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and vanilla; beat just until blended.
Stir together 3 cups flour and next 3 ingredients. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition.
Spoon half of batter into a greased and floured Bundt pan. Spoon apple mixture over batter, leaving a 1/2-inch border around outer edge. Reserve some of the liquid. Spoon remaining batter over apple mixture.
Bake at 325° for 1 hour and 10 minutes to 1 hour and 20 minutes. Cool *in pan for 15 minutes, and then flip it over onto a dish, and frost it if you want your glaze (or frosting) to melt down.
- Apple liquid
- Maple Syrup
- Maple extract
- Powdered sugar
Now, all of this is to taste… so the amount you use depends on how much glaze you want, and how much apple liquid you have left over. I whisked all my wet ingredients together, then added powdered sugar in half-cup quantities until I had the consistency right. You want it a little runny, but if you leave it alone for awhile, you want to top to glaze over, forming a kind of crust.
As soon as you flip that cake out, go ahead and drizzle this all over it. The warm cake will let it melt down, and when they cool together, the glaze will harden.
Then, eat up, because if you bring it to your friends, it’ll be gone before you get the chance!
(side story: I accidentally put in two TABLESPOONS of baking powder instead of two teaspoons… the cake rose WAY too fast, and spilled out all over my brand new oven… I finally got smart and put a baking sheet under it to catch all the drip. But, I’m glad I didn’t take it out and throw it away, because it still turned out delicious. It *was a little crumbly, but the pumpkin and apples did a great job holding the interior together.)