APPLE BUTTERSCOTCH

Nothing fancy herejust a super-moist cake loaded with apples

and topped with a melt-in-your-mouth butterscotch icing. It
just might become your go-to recipe for an apple dessert.

SERVES 1214

melted butter for greasing

the pan
3 cups (360 g) all-purpose flour,
plus more for dusting the pan
2 teaspoons ground cinnamon

Preheat the oven to 325F (165C/gas 3). Brush the inside of a

12-cup (2.8-L) Bundt pan thoroughly with the melted butter and
dust it lightly with flour. (Use a pastry brush to help distribute
the flour and tap out any excess.)
Whisk the flour, cinnamon, nutmeg, baking soda, and salt in
a medium bowl until thoroughly combined.
In the bowl of a stand mixer fitted with a whisk attachment,
whisk the canola oil with the granulated sugar and brown sugar on
medium-low speed until thoroughly combined. Add the eggs, one at
a time, whisking well after each addition. Whisk in the vanilla. With
the mixer on low, slowly add the flour mixture to the oil mixture,
whisking until blended. Stir in the apples and walnuts by hand.
Pour the batter into the prepared pan and bake for about
1 hour and 15 minutes, until a cake tester inserted near the
center comes out clean. Let the cake cool in the pan on a wire
rack for 15 minutes, then invert the cake onto the rack and let it
cool completely. Drizzle the cooled cake with the icing and serve.
The cake will keep in an airtight container at room temperature
for up to 2 days.

teaspoon ground nutmeg

1

teaspoon baking soda

teaspoon salt
1
1

cups (360 ml) canola oil

cup (200 g) granulated sugar

cup (110 g) packed brown

sugar
3 eggs
2 teaspoons vanilla extract
4 cups (500 g) diced peeled
apples
1 cup (100 g) walnuts, toasted
and chopped

butterscotch icing (recipe follows)

B UT TE R SCOTCH I CI N G
cup (110 g) packed brown sugar
cup (80 ml) heavy cream
cup (57 g) unsalted butter,
cut into small pieces
teaspoon salt

In a small nonreactive saucepan over medium-low heat, combine the

brown sugar with the cream, butter, and salt, and heat gently, stirring until
the sugar and salt have completely dissolved.Transfer the butterscotch
mixture to a small bowl and let it cool to room temperature. Whisk in the
confectioners sugar until the icing is smooth.

1 cup (93 g) confectioners sugar

g ooey, sw i r ly bund t de cade nc e / 6 3