RYE APPLE BUNDT CAKE

RIGHT TO THE RECIPE

From the site Breadtopia

Servings

16

Serving Size

1 slice

Prep Time

45 minutes

Cook Time

1 hour, 25 minutes

Wait Time

Ingredients

Dry Ingredients

• 360g all purpose flour (2 3/4 cups)
• 120g fresh-milled rye berries or rye whole grain flour (1 cup)
• 30g toasted caraway seeds, divided with 20g ground and 10g whole (~4 Tbsp total)
• 18g salt (3 tsp coarse)
• 8g baking powder (2 tsp)

Wet Ingredients

• 226g unsalted butter (2 sticks)
• 600g sugar (3 cups)
• 200g light brown sugar (1 cup)
• 6 eggs
• 220g buttermilk (1 cup)
• 150g grapeseed or similar light oil (2/3 cup)

Glaze-Soak

• 240g apple cider, simmered and reduced to approx 120g (1 cup to 1/2 cup)
• 20g salted butter (1 1/2 Tbsp)
• 4g vanilla extract (1 tsp)

Instructions

• Preheat your oven to 325F and prep the bundt pan by greasing it with butter or oil and then dusting it with flour. You can do these steps just before mixing together the dry and wet ingredients if you prefer.
• Toast the caraway seeds in a pan for 5-10 minutes, stirring frequently, until they get a little more gold and their aroma is stronger. Be careful not to let them burn and remove immediately from the hot pan.
• Combine 2/3 the caraway seeds (20g) with the rye berries and mill at the finest setting. If you don’t have a grain mill, you can grind the caraway seeds in a spice grinder and use stone-milled whole grain rye flour.
• In a bowl, whisk together the dry ingredients, including the whole caraway seeds. Set aside.
• Melt the butter in a microwave on low power or in a saucepan on the stove. You can use the same pan for the cider reduction later. (See Notes below about melting versus creaming the butter.)
• In the bowl of a stand mixer with the paddle attachment or in a large bowl with a stiff spatula, mix together the melted butter and sugar. Next add the eggs one at a time and beat until smooth. Finally, mix in the buttermilk and oil.
• Slowly add the dry ingredients to the wet ingredients and stir until everything is incorporated. Scrape the bottom of your bowl with a spatula at least once if you’re using a stand mixer.
• Pour the batter into the bundt pan and bake for 1 hour and 25 minutes, or until a toothpick, chopstick, or dinner knife comes out clean (little cake bits are fine; creamy batter is not).
• Cover the cake with foil for the last 25 minutes of baking if it seems to be darkening excessively. I didn’t find this necessary.
• Remove the cake from the oven and if you have small, thin spatula, use it to loosen the edges of the cake from the pan. Flip the pan onto a cooling rack, and after about 15 minutes, gently remove the pan from the cake. If the pan doesn’t come loose, turn it upright again and use the spatula to coax the cake away from the edges of the pan before you flip again.
  • ************* Blogger’s note: I skipped the following **************
• Let the cake cool on the rack while you prepare the glaze-soak.
• In a saucepan, simmer the apple cider until it’s reduced by half. Melt the butter into the hot thickened cider and add the vanilla extract.
• Return the cake to the bundt pan and poke some holes throughout the cake with your toothpick.
• Pour the glaze-soak over the cake, reserving a small amount to brush on the cake. Let the glaze-soak absorb for about 15 minutes. Flip the bundt onto a serving platter or cake stand and brush the remaining glaze-soak on the cake.
• Stored covered or wrapped at room temperature for several days. You can freeze tightly wrapped slices for longer storage.

Notes

If you don’t have buttermilk, you can add a teaspoon of lemon juice or white vinegar to regular milk or a milk substitute. 

I made this cake with melted butter and again with room-temp butter that I creamed into the sugars and there was no difference in cake volume-texture. You can do whichever approach you prefer.

Toasting the caraway seeds brings out an almost licorice flavor note. Leaving them untoasted results in a more citrus flavor. Feel free to experiment with all toasted, all untoasted, or a combination of both. 

This rye apple bundt cake is a fitting salute to the end of fall and an excellent finale to a Thanksgiving feast. The toasted caraway and rye wheat impart a lovely warmth to the cake, and the apple cider glaze is not too sweet. Best of all, you probably have most of the ingredients in your kitchen.

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I don’t know if the typical person would have the ingredients in he pantry, but bakers would !

I was recently gifted with some rye flour and had, albeit a bit short, the caraway seeds in the cupboard.

Rye flour and caraways seeds in a bundt cake? Lets go !

mis en place, used organic rye flour

the required toasted caraway seed addition, both ground and whole , ground with motor and pestle

standard bundt pan

mmmm…butter!

typical mixing pictures

finally the dry ingredients, although I had the mis en place the dark brown sugar didn’t get creamed into the butter. It was a later addition.

Into the oven the LG 5813 non convection. It;s new so I have to brag for awhile

.

Cake is now connected to the cloud, see you later , drop me a notification when I have to do something.

Done ! I did cover it with foil towards the end.

The reveal

The submission to the Boss Lady for critique at afternoon espresso break.

Verdict : It’s a keeper ! but it would not unseat the Boss’s Sour Cream Pound cake recipe currently at #1

After sampling this cake for a few days the flavor grows on you. Think a sweet rye bread. and yes, toasted (broiled) with butter is the morning breakfast. BTW I skipped the glaze but had some boiled apple cider to drizzle on some. If you are looking for a something different cake, here it is.

EASY AND QUICK (FOOD PROCESSOR) CAKE BITES

NOT EXACTLY THE BEST LOOKING DESSERT ON THE TABLE BUT GOOD FOR AFTER DINNER, SNACKING AND GREAT WITH A COFFEE OR TEA. USUALLY MADE FOR THE HOUSE BUT ALSO CAN BE A GREAT TREAT TO BRING TO DINNER . THE PURSUIT OF THE PERFECT PERSON IS NOT RECOMMENDED TO EAT.

THE MEASUREMENTS NEED TO BE ADJUSTED FOR THE PAN SIZE BUT I’M NOT FUSSY AND QUICK AND EASY ALSO MEANS IT’S BAKED IN THE VORTEX OVEN, QUICK TO HEAT UP INSTEAD OF THE LARGER OVENS.

175 GRAMS OF ALL PURPOSE FLOUR

1 1/2 TEASPOONS BAKING POWDER

GINGER PASTE TO TASTE (OMIT OR SUBSTITUTE)

1/4 TEASPOON SALT

1 1/4 STICK BUTTER

175 GRAMS SUGAR

3 EGGS

VANILLA EXTRACT TO TASTE

CREAM THE BUTTER AND SUGAR IN THE FOOD PROCESSOR TILL FLUFFY ADD THE DRY INGREDIENTS, MIX AND THEN THE EGGS PULSED IN ONE BY ONE. ADD THE GINGER PASTE TO TASTE SAME WITH THE VANILLA.

PREP A CAKE PAN, I USED AN 8X8 PAN, PARCHMENT ON THE BOTTOM AND SPRAYED.

BAKE AT 340 DEGREES, THE VORTEX OVEN CAN BE FINICKY , RECOMMENDED TEMP FOR THE CAKE SHOULD BE AROUND 200 DEGREES FAHRENHEIT INTERNAL. TEMP AND TIME NEED SOME TWEAKING.

YOU CAN END UP WITH A LAVA CAKE CENTER .

COOL, TRIM THE TOP (THE COOKS SAMPLE) IF NECESSARY, FLIP REMOVE FROM PAN, CUT INTO BITES AND GLAZE WITH OPTIONAL GINGER PASTE ADDED TO THE GLAZE. (MILK AND 10X SUGAR)

DONE.

limoncello

Adapted from https://ice-cream-magazine.com/2013/07/14/lemon-sorbet-and-limoncello/

at first I though the spelling was lemoncello, but anyways, It was a spur of the moment recipe as I like some citrus flavor to add to water. Usually I just micro plane some lemon and orange peel , with the juices and pulp and bottle it for addition to orange juice , lemon juice or lime juice as a beverage to flavor water with the addition of sugar sometimes. Also as a kombucha flavoring.

This recipe steps it up a notch as a lemon liquor such as an after dinner cordial or as a palate cleanser. Surprised as to the ease of making this as one would probably have to search the liquor store or online offerings to see it it was available. Also it didn’t require a long term infusion.

I scaled back on the quantity and used a resealable bottle the EZ cap 16 ounce version for (ECO friendly) storage.

Usually I have simple sugar stored, available for my coffee, that is, equal amounts of sugar and water heated and dissolved for my coffee which blends smoother than granulated sugar. (try a brown simple sugar as it adds a different caramel type dimension)

This base is a vodka simple syrup. I combine the liquid, vodka,the grated peel and the sugar together and then gently heat just till the sugar dissolves. Add , juice and pulp. The mix was also a 3 lemons to one orange blend. Place the bottle in the freezer for several hours and then store in the refrigerator. The trick of running the fruit in the microwave for a few seconds does work for me as it softened the fruit for squeezing.

don”t boil the liquid

that’s a hinged orange press

bottle in freezer

vanilla yogurt pound cake

This is a modified recipe from all recipes.com. Since I did not have lemon flavored yogurt I used what was in the fridge, vanilla flavored yogurt and substituted lemon extract with vanilla extract. A nice crumb, lighter texture than a usual pound cake. Sweet enough for a dessert or a side, toasted/grilled with coffee., serve with fresh fruit, ice cream as you desire,

mise en place

• 1 cup butter
• 2 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (8 ounce) container of vanilla flavored yogurt

bring all ingredients to room temperature

oven @ 325 degrees farenheit

grease and flour your pan of choice

a typical cake mix procedure

cream the sugar and the butter till light and fluffy

beat in one egg at a time

add vanilla extract

sift the dry ingredients

to the the butter sugar blend, mix in the dry ingredients, wet ingredients, alternately ending with the dry.

mix just until incorporated.

place in pan , bake, test with toothpick or thermometer.

remove from oven and cool 1O minutes or so.

carefully turn out to a wire rack.

cool completely, enjoy

CAKE UPDATE

I REDID THE Lemon Ricotta Cake RECIPE. BASICALLY USED ABOUT 1/2 CUP COCOA DIVIDED AMONG THE BASE AND DRY INGREDIENTS OMITTING THE LEMON JUICE AND GRATED LEMON SKIN.. ALSO ADDED A FEW DARK CHOCOLATE CHIPS TO THE TOP.

SOME SHADOWS ON THE CAKE, NOT BURNT

THE RESULTS ARE A RICK DENSE CHOCOLATE CUSTARD LIKE BASE WITH A CRUNCHY SWEET CHOCOLATE TOP AND A CAKEY MIDDLE LAYER. COULD PASS FOR SUPER BROWNIE. VERY TASTY

Apple chocolate chip muffins

I believe this is from Bake or Break website , recipe modified

added some fresh ground spices not listed of course !

ground spices added

my new grated i was gifted for Christmas

 

not exactly a light muffin, the apples have a lot of moisture , but I needed some chocolate and fruit for dessert.

 

 

 

OK …..i made dough also, bread and rolls BC you can live on muffins alone !

 

 

Apple cranberry crisp

It’s fall weather time and if the cold blast prewinter weather cools you off then it’s apple crisp time.

Recipes abound, this one I like that adds the cranberries for tartness. You can cut back or eliminate the sugar with a substitute if you please.

4 apples (or whatever harvest will give you.)

1 & 1/2 cup cranberries,( I keep a few bags in the freezer)

1/3 cup sugar (or substitute)

3 tbls AP flour Or substitute

Zest (I used lemon juice)

Topping:

1/2 cup flour or equivalent (some rice flour substituted)

1/2 cup oats, either quick cook or steel cut ,your preference.

1/3 cup light brown sugar or substitute

1/4 cup almonds sliced

1/2 teaspoon cinnamon, fresh grated for me.

Pinch of salt

1/4 cup unsalted butter

Mix the first 5 ingredients in a bowl, I lined a 10 inch baking pan with aluminum foil, and added the mix.

You can rinse out and dry the bowl, add the rest of the topping ingredients, mix with a pastry blender, spread on top, bake in a 350 degree farenheit oven for about 30 – 40 minutes.

Let cool slightly, best with rich vanilla ice cream, and /or whipped cream.

From the oven

Plated, yes I ran the broiler for some char!

tIME FOR PIE (and bread)

A can of peaches sits on the shelve, some pie crust dough is in the fridge, 2/3 left over from a holiday recipe. Can’t think of the last time I used a canned filling but a family member brought it home with other food from a community food bank. Once I put the peaches in the pie shell, it needed more  filling of some type. Several apples were sliced and added with a light grating of ginger and turmeric root. The sweetness of the canned peaches was enough without adding more sweetness. A simple lattice top completes the bake.

here are the sliced apples atop the canned pie filling.

the rolling and cutting of the lattice structure

the lattice has been applied to the pie

OVEN TIME !

will go about 35 minutes, probably less

not often I use a genetic modified or fructose product…

Not often I use a product with genetic engineering and fructose but I guess genetic engineers need something to do if they went to school for it.

SHIELDS UP ! I had to deploy the pie shield as the outer shell casing became too dark.

the bubbling pie emerges

the oozing bubbling filling

cool down cycle

Not a bad tasting pie , the apples off set the canned peach taste accented with the ground ginger and turmeric. Goes well with coffee.

BUT WAIT !

Of course I had some dough fermenting, a bit interesting with this mix, some leftover cooked potatoes  were chopped and squished incorporated into the dough with the wire whisk on the mixer. The topping was a concoction of thyme zatar on one loaf and seed blend on the other. Mixed with a bit of water, butter and flour each of the coatings was brushed on each loaf before baking.

The bread was very moist, all of the potato was incorporated into the dough. Some of the filling from the pie previously baked had dripped onto the oven floor …. I SHOULD HAVE USED TIN FOIL UNDER THE PIE. Any ways the bread was very good, my good weakness !

Apple Squares

A pie that turned into a bunch of squares. I was going to go for a pie but decided to spread the whole thing on to a sheet pan. I followed the dough recipe from the Cuisinart food processor by mixing the dough as directed and before it actually comes together, placing it plastic bags and squeezing it to a disk , then refrigerate for an hour. Butter was the fat utilized.

The apples were then prepped with fresh grated cinnamon, all spice,and nutmeg with both shaved solid brown sugar and granulated brown sugar. (and a touch of grated ginger root). To provide some structure bread crumbs were added also.

The dough rolled out very easy both top and bottom.

The squares ready to go, with a small one on the side.

Trimming into squares

Well, I went this far, so I added sugar and chocolate icing.

COFFEE?

 

2018 wrap up to 2019