#BundtBakers Apple Butterscotch Bundt Cake - kuglof sa jabukama

Odličan kolač sa jabukama, zaista baš ukusan - potvrđeno iz više izvora. Sličan sam pravila pre par godina sa dunjama i isto se svima svideo. Pravila sam ga po receptu iz knjige Cake Simple, još jedne odlične zbirke recepata za kuglof, a za grupu BundtBakers - u kojoj kuglofoljupci sa svih strana sveta svakog meseca peku kuglofe na zadatu temu.

Potrebni sastojci:

• rastopljenog putera dovoljno da se namaže kalup
• 3 šolje (360 g) brašna, plus za posipanje kalupa
• 2 kašikice mlevenog cimeta
• ½ kašikice mlevenog muškatnog oraha 
• 1 kašikica sode bikarbone
• ½ kašikice soli
• 1½ šolje (360 ml) ulja
• 1 šolja (200 g) šećera
• ½ šolje (110 g) smeđeg šećera
• 3 jajeta
• 2 kašikice ekstrakta vanile
• 4 šolje (500 g) jabuke, oljuštene i isečene na kockice
• 1 šolja (100 g) oraha, tostiranih i grublje isečenih
• BUTTERSCOTCH ajsing

Rernu podgrejati na 165°C. 
Pouljiti i pobrašnjaviti kalup zapremine 2.8l. 
Pomešati brašno, cimet, muškatni oraščić, sodu bikarbonu i so, dok se dobro ne sjedine.
U posudu miksera staviti ulje i obe vrste šećera i dobro umutiti. Dodavati jedno po jedno jaje, pa umutiti i vanilu.
Mikser usporiti, pa dodati brašno i umutiti.
Jabuke i orahe umešati ručno.

Presuti u kalup i peći oko sat i četvrt, dok čačkalica ubodena u kolač ne počne da izlazi suva.
Ostaviti kolač petnaestak minuta u kalupu, pa ga uzbvrnuti na rešetku da se ohladi potpuno. Preliti kuglof ajsingom i poslužiti.

BUTTERSCOTCH ICING

• ½ šolje (110 g) smeđeg šećera
• 1/3 šolje (80 ml) slatke pavlake
• 57 g putera, iseckanog na kockice
• ¼ kašikice soli
• 1 šolja (93 g) prah šećera

U malenu šerpicu usuti sve sastojke osim prah šećera, pa na laganoj vatri uz stalno mešanje, grejati dok se šećer ne rastopi. Nisam imala prah šećer, pa sam napravila sa običnim, koji sam ubacila odmah u smesu. Ako se u smesu ne stavi prah šećer, smesa se ohladi do sobne temperature, pa se u nju umeša prah šećer.

Nothing fancy here, just 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.

• MELTED BUTTER FOR GREASING THE PAN
• 3 CUPS (360 G) ALL-PURPOSE FLOUR, PLUS MORE FOR DUSTING THE PAN
• 2 TEASPOONS GROUND CINNAMON
• ½ TEASPOON GROUND NUTMEG
• 1 TEASPOON BAKING SODA
• ½ TEASPOON SALT
• 1½ CUPS (360 ML) CANOLA OIL
• 1 CUP (200 G) GRANULATED SUGAR
• ½ 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

Preheat the oven to 325°F (165°C/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.


BUTTERSCOTCH ICING

• ½ cup (110 g) packed brown sugar
• 1/3 cup (80 ml) heavy cream
• ¼ cup (57 g) unsalted butter, cut into small pieces
• ¼ teaspoon salt
• 1 cup (93 g) confectioners’ sugar

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.

I made this cake specially for #BundtBakers event for this month: Apple Bundt Cakes. Our host this month, with such a nice theme, is Stacy Livingston Rushton from  Food Lust People Love and Wendy Klif from A Day in the Life on the Farm.


This recipe is from one excellent book with 45 phenomenal bundt cake recipes: CAKE SIMPLE - RECIPES FOR BUNDT-STYLE CAKES(from Classic Dark Chocolate to Luscious Lemon Basil BY CHRISTIE MATHESON. This is the second of them that I made, and I hope, I will bake them all.





#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. 
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

• Apple Bundt with Caramel Glaze by A Day in the Life on the Farm
• Apple Butterscotch Bundt Cake by Katin špajz
• Apple Crumb Ring Bundt by Living the Gourmet
• Apple Zucchini Nut Mini Bundts by All That's Left Are The Crumbs
• Black Bottom Apple Bundlets by Sneha's Recipe
• Caramel Apple Bundt Cake by Merce`s Cake
• Quinoa and Apple Bundt Cake with Rum by Cookpad
• Reduced Carb Apple Pecan Spice Cake by Palatable Pastime
• Toffee Apple Bread Pudding Bundt by Food Lust People Love
• Vegan Apple & Oats Mini Bundt Cakes by Patty's Cake