Recipe: *Disclaimer: it's a fairly complicated recipe, but WELL worth it!! I've made it three times this summer and it is ravished every time!
Ingredients
1-1/2 cups all purpose flour
1/2 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup apple sauce
1 egg
1/3 cup milk
2 teaspoons vanilla extract
1/2 cup dark brown sugar
3 tablespoons unsalted butter, softened
1.5 teaspoons cinnamon powder
2 teaspoons ginger powder (can be purchased at the dollar store rather than pay supermarket prices)
3 or 4 large, ripe peaches and/or nectarines: pealed, pitted and diced
OPTIONAL:
1/3 cup, plus 1/4 cup sliced (not slivered) almonds
3/4 cup fresh raspberries: rinsed, drained and gently patted dry
fresh mint leaves for garnish
1/2 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup apple sauce
1 egg
1/3 cup milk
2 teaspoons vanilla extract
1/2 cup dark brown sugar
3 tablespoons unsalted butter, softened
1.5 teaspoons cinnamon powder
2 teaspoons ginger powder (can be purchased at the dollar store rather than pay supermarket prices)
3 or 4 large, ripe peaches and/or nectarines: pealed, pitted and diced
OPTIONAL:
1/3 cup, plus 1/4 cup sliced (not slivered) almonds
3/4 cup fresh raspberries: rinsed, drained and gently patted dry
fresh mint leaves for garnish
GLAZE: (establish a "drizzle-able" consistency ... add more conf sugar if too wet; add more drops of milk if too dry)
approximately 3/4 to 1 cup confectioner's sugar
1 tsp vanilla extract
several drops of milk, perhaps one tsp
1.5 tsp cinnamon powder
1.5 tsp ginger powder
1 tsp vanilla extract
several drops of milk, perhaps one tsp
1.5 tsp cinnamon powder
1.5 tsp ginger powder
Directions
Preheat oven to 350F.
In large bowl, cream softened butter, dark brown sugar, vanilla extract, cinnamon and ginger powders.
Submerge diced fruit into bowl with #2 mixture and let "stew" while managing remaining recipe.
In a second (large) bowl, combine flour, white sugar, salt and baking powder.
In third bowl, mix applesauce with egg and milk.
Fold fruit stew into dry-ingredient bowl.
Spray entire inside of bundt pan with Pam's baking spray (shake can intermittently and use tiny, little baby-spritzes over entire inner surface of bundt pan - I do this over a sink or trash can as can become sticky mess but works awesome!)
Sprinkle 1/3 cup sliced almonds evenly around deepest well of pan, which form the rounded peaks of the bundt cake
Immediately pour batter into pam-sprayed bundt pan (the almonds will get baked into the top of the cake - visible once removed from pan)
Bake in preheated oven for 55 mins; then cool 15 mins before inverting bundt pan to release cake onto lovely serving platter.
Glaze: establishing balanced consistency can take longer than expected - ok to glaze cake when still warm
Use fork tines to drizzle glaze in diagonals or criss-crosses across top of cake; allow to "drip" down sides
Sprinkle remaining sliced almonds on top of glaze before glaze 'sets' (best to glaze cake in sections, sprinkling almonds as you progress)
Serve cake warm or at room temperature with coffee or tea - INCREDIBLE warm, with vanilla bean ice cream and coffee or Earl Grey tea!!
In order to serve warm, prepare your timing such that the glaze-portion is completed precisely 1/2 hour before you sit for dinner.
Optional:
If using fresh berries for presentation/garnish: add to center of ringed cake JUST before bringing to table; also -place berries in odd number (three or five) spots around outer perimeter of cake on top of clean, dry, mint leaves.
In large bowl, cream softened butter, dark brown sugar, vanilla extract, cinnamon and ginger powders.
Submerge diced fruit into bowl with #2 mixture and let "stew" while managing remaining recipe.
In a second (large) bowl, combine flour, white sugar, salt and baking powder.
In third bowl, mix applesauce with egg and milk.
Fold fruit stew into dry-ingredient bowl.
Spray entire inside of bundt pan with Pam's baking spray (shake can intermittently and use tiny, little baby-spritzes over entire inner surface of bundt pan - I do this over a sink or trash can as can become sticky mess but works awesome!)
Sprinkle 1/3 cup sliced almonds evenly around deepest well of pan, which form the rounded peaks of the bundt cake
Immediately pour batter into pam-sprayed bundt pan (the almonds will get baked into the top of the cake - visible once removed from pan)
Bake in preheated oven for 55 mins; then cool 15 mins before inverting bundt pan to release cake onto lovely serving platter.
Glaze: establishing balanced consistency can take longer than expected - ok to glaze cake when still warm
Use fork tines to drizzle glaze in diagonals or criss-crosses across top of cake; allow to "drip" down sides
Sprinkle remaining sliced almonds on top of glaze before glaze 'sets' (best to glaze cake in sections, sprinkling almonds as you progress)
Serve cake warm or at room temperature with coffee or tea - INCREDIBLE warm, with vanilla bean ice cream and coffee or Earl Grey tea!!
In order to serve warm, prepare your timing such that the glaze-portion is completed precisely 1/2 hour before you sit for dinner.
Optional:
If using fresh berries for presentation/garnish: add to center of ringed cake JUST before bringing to table; also -place berries in odd number (three or five) spots around outer perimeter of cake on top of clean, dry, mint leaves.
