Foodie Fights #2: Apple-Beer Bundt Cake with Dulce de Leche Glaze

Foodie Fights #2: Apple-Beer Bundt Cake with Dulce de Leche Glaze takes roughly 1 hour and 30 minutes from beginning to end. For 63 cents per serving, you get a dessert that serves 12. One portion of this dish contains roughly 6g of protein, 16g of fat, and a total of 443 calories. 232 people found this recipe to be scrumptious and satisfying. Head to the store and pick up baking powder, butter, eggs, and a few other things to make it today. It is brought to you by Crumb. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 28%. Try Apple Pecan Skillet Cake with Dulce de Leche Glaze, Dulce de Leche Bundt Cake for #BundtAMonth, and Irish Apple Dulce De Leche Cake for similar recipes.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. Generously butter a 10-inch Bundt pan, then dust with flour, tapping to remove any excess.In a large mixing bowl, cream together butter and sugar until light and fluffy. Add in the egg yolks, one at a time, beating well after each addition. Stir in beer and vanilla extract, mixing until smooth.In a separate bowl, sift together the flour, baking powder, cinnamon, lemon zest and salt. Add to the wet ingredients, and stir until the mixture just comes together. Fold in the apples and pecans.In a third bowl, use a hand mixer to beat the egg whites into stiff peaks. Using a spatula, gently fold the whites into the batter until just barely blended, working carefully so as not to deflate the mixture. Scrape the mixture into the prepared Bundt pan, smoothing the top with a spatula.Bake in preheated oven for 50-60 minutes, or until the cake springs back to the touch and a skewer inserted into the middle comes out clean. Let cool in the pan for 5-10 minutes before gently turning out onto a rack to finish cooling completely.While the cake is cooling, prepare the icing by whisking together the icing sugar, dulce de leche and beer until smooth. Set aside.Once the cake is cooled to room temperature, move it to a pretty serving plate and slowly pour the icing onto the top, letting some run down the sides and middle of the cake. Let stand for half an hour before serving to allow the icing to set.

 

Step by step:

1. Preheat oven to 350F. Generously butter a 10-inch Bundt pan, then dust with flour, tapping to remove any excess.In a large mixing bowl, cream together butter and sugar until light and fluffy.

2. Add in the egg yolks, one at a time, beating well after each addition. Stir in beer and vanilla extract, mixing until smooth.In a separate bowl, sift together the flour, baking powder, cinnamon, lemon zest and salt.

3. Add to the wet ingredients, and stir until the mixture just comes together. Fold in the apples and pecans.In a third bowl, use a hand mixer to beat the egg whites into stiff peaks. Using a spatula, gently fold the whites into the batter until just barely blended, working carefully so as not to deflate the mixture. Scrape the mixture into the prepared Bundt pan, smoothing the top with a spatula.

4. Bake in preheated oven for 50-60 minutes, or until the cake springs back to the touch and a skewer inserted into the middle comes out clean.

5. Let cool in the pan for 5-10 minutes before gently turning out onto a rack to finish cooling completely.While the cake is cooling, prepare the icing by whisking together the icing sugar, dulce de leche and beer until smooth. Set aside.Once the cake is cooled to room temperature, move it to a pretty serving plate and slowly pour the icing onto the top, letting some run down the sides and middle of the cake.

6. Let stand for half an hour before serving to allow the icing to set.

Nutrition Information:

covered percent of daily need