There's something so perfectly nostalgic about a Bundt cake.
Like knitted doilies and swimming caps. Like silverware and fine china cabinets.
All sort of timeless in their own way, but still distinctly linked to an era they can never fully escape.
Bundt cakes remind me of grandmas. Of childhood disappointment over frosting to cake ratio. And of lukewarm tea, cooled just enough so when I inevitably spilled it in my lap, we could all laugh it off and carry on just the same.
Apple Bundt Cake with Spiced Frosting
2 1/2 cups all-purpose flour
1 tablespoon cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, melted
1 1/4 cup brown sugar
2 apples, peeled and grated
For the glaze:
1 1/2 cups icing sugar
1 teaspoon cinnamon
1/4 teaspoon each of all spice, nutmeg, cloves
1-2 tablespoons spiced rum (optional)
Preheat oven to 350F, and grease a standard Bundt pan.
Give the flour, cinnamon, baking powder, baking soda, and salt a quick whisk in a medium bowl and set aside.
In the bowl of a stand mixer, combine the butter, brown sugar and beat until smooth. Add the eggs and vanilla and beat until light and creamy. Gradually stir in the dry mixture, careful not to over mix. Fold in the apples using a spatula.
Pour the batter into the Bundt pan, and bake for 30-40 minutes, or until a tester inserted in the middle comes out clean.
Allow to cool for a few minutes, then remove onto a wire rack (place the rack on top of the cake, then invert). Set aside to cool while you make the glaze.
In a small bowl, whisk together the icing sugar, spices, and rum (if using). Gradually add 1/2 teaspoon of cold water at a time until the desired consistency is reached. Drizzle over the cake.