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.
Combine the water and brown sugar in a pan and over medium heat, simmer till the sugar dissolves increase the heat till the mixture reduces to a syrup.
Remove from the heat and add in soy sauce, lime juice, molasses, onion, garlic, ginger root, coriander and pepper, mix until well combined.
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