National Bundt Day is tomorrow!
I had big plans to make 5 bundts and post one each day this week. With Blockette and I both getting over our colds/sinus infections/bubonic plague, that just didn't happen. I did manage to make two though! One for today, so you can prepare yourself for the majesty that is Bundt Day, and one for the most honored day itself.
Today's bundt is the Spiced Apple and Banana bundt from Avarie Cooks. This cake has two, count 'em, two different fruits in it. No need to go to the gym people, cause this cake is so darn healthy!
Would you look at that glaze...drool drool. It's Vanilla Caramel Glaze. Vanilla. Caramel. Glaze. This stuff is so good it's criminal. I had some glaze left over and I ate that stuff
I want to remind you that it is a scientific fact, that if frosting enables you to eat healthy things like fruit, then the frosting itself becomes healthy as well. What? You didn't know that? I bet you're glad you visited my blog today then, just for that helpful factoid. Oh, and the recipe for this delicious cake!
The cake itself was quite moist, without being soggy or dense. To me that says it has the perfect amount of fruit. Don't you hate it when you make banana bread and it is so moist it's squooshy? You don't have to worry about that with this cake.
This cake would make a great holiday alternative to apple or pumpkin pie. The flavors are very autumnal with the pumpkin spice, nutmeg and cloves.
Spiced Apple And Banana Bundt from Averie Cooks
1/4 c butter, melted
1/4 c vegetable oil
5 to 6 ounces vanilla or plain yogurt (I used 6 oz low fat sour cream)
2 large eggs
1 c sugar
1/4 c brown sugar
1 T vanilla
1/2 t cinnamon
1/4 t ginger
1/4 t pumpkin pie spice
1/4 t nutmeg
1/4 t ground cloves
1 c mashed ripe bananas (about 1 1/2 lg bananas)
1 c finely diced apples- about 1 med apple (If you're feeling lazy, shred it in the food processor.)
2 c flour
1 1/2 t baking soda
1/2 t salt, optional and to taste
Preheat oven to 350F and spray a 12-cup Bundt cake pan with a cooking spray for baking that contains flour.
In a large microwave-safe bowl, melt butter, 1 min. To melted butter, add oil, yogurt, eggs, sugars, vanilla, cinnamon, ginger, pumpkin pie spice, nutmeg, cloves. Whisk til batter smooth, about 1 min vigorous whisking. Add bananas, apples, and stir to combine. Add flour, baking soda, salt, and stir until just combined, taking care not to over-mix. Pour into prepared pan. Bake 39-43 mi, til cake tester comes out clean. Allow cake to cool in pan 15 min before inverting and removing cake.
While cake is cooling, make caramel sauce. Poke approximately 25 holes in top surface of cake with a chopstick. The holes will allow the glaze to seep into the cake’s interior.
Vanilla Caramel Glaze Makes about 1 c glaze, enough to generously glaze the cake
1/4 c butter, melted
1/3 c brown sugar
2 T milk
1 T vanilla extract
1 1/2 to 2 cups+ confectioners’ sugar, sifted (must be sifted)
Note: This is a fast moving recipe; have everything in place before you begin.
In sm saucepan, melt butter over med-high. To butter, add br sugar and bring to boil, stirring continuously. Allow to boil rapidly 2 min, stirring continuously. Remove pan from burner, allow it to cool 1 min, add cream, taking caution because mixture could bubble vigorously. Whisk aggressively to incorporate cream and calm bubbling.
After bubbling has subsided, add vanilla and whisk to combine, using caution because the alcohol in the extract could cause mixture to bubble up again. Add sugar 1/2 c at a time, until desired sauce consistency is reached. Pour glaze over cake and allow it to set up for a few minutes if desired; or slice and serve immediately.
Cake will keep for up to 5 days in an airtight container at room temperature. If there is extra unused glaze, it can be stored in an airtight container in the refrigerator for up to 1 month; gently reheat it in the microwave prior to glazing another dessert.