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Baking Faculty In-Depth: Fig and Apple Dapple Bundt Cake


Fig and Apple Dapple Bundt Cake

A classic recipe with some severe fall allure, this Fig and Apple Dapple Bundt Cake takes the traditional cake and amplifies it with candy, juicy figs from Valley Fig Growers. Deliciously tender and wealthy, this cake is filled with chopped apples, pecans, California Dried Mission Figs, and heat spices. And you’ll’t overlook the irresistible buttery brown sugar caramel sauce that soaks in and is drizzled over the cake, including wealthy, gooey texture to every chunk. Bursting with wealthy notes of caramel, spice, and candy fall fruits, this fantastically dappled cake would be the excellent heat, cozy end to any autumn day. 

Click on right here to obtain a printable PDF of this lesson, or hold scrolling to view our digital lesson.

And make sure to be part of us for Baking Faculty with Williams Sonoma on Monday, September 12, 2022, at 5 p.m. PT! Brian Hart Hoffman might be sharing this recipe alongside Nik Sharma, who’s bringing his personal scrumptious ode to fall baking, Chocolate Miso Bread Pudding. Let the autumn baking season start!

Nice recipes require nice elements. Right here’s how every of our recipe’s easy elements contributes to creating an unforgettable Fig and Apple Dapple Bundt Cake.

Granulated sugar: Sugar provides sweetness, and its hygroscopic nature additionally ensures a moist crumb. Colorless and impartial in taste, granulated sugar permits the flavors of different elements to shine.

Vegetable oil: In contrast to truffles made with simply butter, truffles made with oil are likely to bake up loftier and with a extra even crumb that stays moist and tender longer. That’s as a result of butter is just about 80% fats and cools strong, whereas vegetable oil is 100% fats and utterly liquid. Oil usually incorporates simpler into batters and, due to its liquid state, retains cake moist even because it cools.

Eggs: Eggs deliver richness by way of their yolks and moisture by way of their whites, however additionally they assist leaven baked items. On this recipe, we use three giant eggs for leavening, taste, richness, and construction.

Unsalted butter: For this cake, we soften the butter so it incorporates easily. Though vegetable oil is the principle fats used within the cake, we add unsalted butter as nicely to attain a bit of additional buttery taste and richness. Butter additionally helps the cake to set extra solidly as a result of it solidifies because it cools, which in the end makes the cake simpler to switch out of your Bundt pan to slice and serve.

Darkish brown sugar: Darkish brown sugar sometimes accommodates almost twice as a lot molasses as mild brown sugar (6.5% in comparison with 3.5%), which supplies it a richer caramel taste and darker colour. On this cake, it additionally offers a bit of additional acidity to react with the baking soda known as for within the recipe.

Vanilla extract: Mixed with the spices, fruit, and caramel notes of this cake, vanilla is the flavour that makes this cake sing. It’s an ingredient that provides prompt depth and complexity in only a tablespoon.

All-purpose flour: This cake is wealthy but additionally has a fragile sufficient crumb to permit for the caramel sauce to soak in and make the cake much more tender. With a protein content material that sometimes ranges from 10% to 12%, all-purpose flour offers the construction vital for the cake to carry its form and the beautiful design whereas additionally sustaining a ravishing texture inside.

Floor cinnamon, nutmeg, and allspice: Serving up a wholesome dose of candy warmth, the mix of cinnamon, nutmeg, and allspice offers heat and depth to this scrumptious fall cake.  

Baking soda: Baking soda is pure sodium bicarbonate and requires an acid be current within the batter (on this case, the molasses at the hours of darkness brown sugar) to assist tenderize baked items. Baking soda releases most of its gasoline instantly as soon as mixed with an acid and moisture. If an excessive amount of is used, the ultimate baked product might have a barely soapy style. If too little is used, making the batter too acidic, the ultimate product might not brown adequately.

Kosher salt: We bake with kosher salt as a result of, not like most business salt, it doesn’t include iodine, making it style purer and extra palatable. Additionally, the salt crystals are bigger. Desk salt is way finer, so you’ll use half of what a recipe with kosher salt requires. In the event you’re ever not sure that you simply’re utilizing the correct quantity of salt, use the burden measurement offered.

Golden Scrumptious apples: Golden Scrumptious apples are sometimes pale inexperienced to golden yellow in colour and speckled. Agency, crisp, and white-fleshed, these apples are largely candy however with a touch of acid to steadiness their honeyed taste.

Toasted pecans: Offering each crunch and scrumptious, toasted taste, the pecans on this recipe add each texture and taste. We use Schermer Pecans for a contemporary and pure nutty crunch.

Dried Mission figs: Mission figs are named after the Spanish Franciscan missionaries who cultivated them in California within the 1700s. Naturally candy, these figs are full of sturdy, fruity taste and delicate seeds that add scrumptious texture. They’ve a deep purple pores and skin that seems black when dried and a slight pinkish hue on the within. On this cake, they supply a candy, chewy chunk that performs fantastically with the wealthy fall flavors of the remainder of the cake. We use Orchard Alternative California Dried Mission Figs from Valley Fig Growers on this recipe.

Fast Caramel Sauce: This sauce not solely acts as a scrumptious drizzle over your completed cake but additionally soaks in like a tres leches or poke cake to create the final word caramelly apple cake. In contrast to most caramels that require a sweet thermometer and particular consideration, this one is fast and easy.

Full with notes of caramel, spice, candy fall fruits, and nutty pecans, this Fig and Apple Dapple Bundt Cake guarantees a candy style of fall in each chunk. Harking back to caramel apples and crisp autumn days spent on the apple orchard, it’s the proper cake to kick off the autumn baking season.

Fig and Apple Dapple Bundt Cake

  • 1⅓ cups (267 grams) granulated sugar
  • ¾ cup (160 grams) vegetable oil
  • ⅔ cup (150 grams) unsalted butter, melted
  • ⅓ cup (73 grams) firmly packed darkish brown sugar
  • 3 giant eggs (150 grams), room temperature
  • 1 tablespoon (13 grams) vanilla extract
  • 3 cups (375 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided
  • 2 teaspoons (4 grams) floor cinnamon
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (3 grams) kosher salt
  • ½ teaspoon (1 gram) floor nutmeg
  • ¼ teaspoon floor allspice
  • 3 cups (375 grams) ⅓- to ½-inch-chopped peeled Golden Scrumptious apples
  • 1 cup (113 grams) chopped toasted pecans
  • 1 cup (165 grams) chopped dried Mission figs*
  • Fast Caramel Sauce (recipe follows)
  • Garnish: chopped toasted pecans
  1. Preheat oven to 350°F (180°C).
  2. Within the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar, oil, melted butter, brown sugar, eggs, and vanilla at medium-low pace till nicely mixed, about 2 minutes, stopping to scrape sides of bowl.
  3. In a medium bowl, whisk collectively 3 cups (375 grams) flour, cinnamon, baking soda, salt, nutmeg, and allspice. With mixer on low pace, progressively add flour combination to sugar combination, beating till mixed and stopping to scrape sides of bowl. (Batter might be fairly thick.)
  4. In a medium bowl, stir collectively apples, pecans, figs, and remaining 2 tablespoons (16 grams) flour. Fold apple combination into batter.
  5. Spray a 15-cup Nordic Ware Anniversary Bundt Pan with baking spray with flour. Spoon batter into ready pan. Faucet pan on a kitchen towel-lined counter a number of instances to settle batter and launch any air bubbles.
  6. Bake till a wood choose inserted close to middle comes out clear, 1 hour to 1 hour and 10 minutes, rotating pan midway by way of baking and loosely protecting with foil to forestall extra browning, if vital.
  7. Poke sizzling cake throughout with a wood skewer; pour ¾ cup (about 200 grams) Fast Caramel Sauce onto cake in pan, spreading evenly with a small offset spatula. Let cake cool utterly in pan on a wire rack. (See Be aware.) Switch remaining Fast Caramel Sauce to a small microwave-safe bowl; cowl and refrigerate.
  8. When able to serve, utilizing a small offset spatula, gently loosen cooled cake from middle and edges of pan. Invert cake onto a cake plate.
  9. Warmth remaining Fast Caramel Sauce on excessive in 10-second intervals, stirring between every, till melted and clean. Utilizing a big spoon, spoon sauce on high of cooled cake, smoothing and spreading as wanted. Garnish with pecans, if desired.
*We used Orchard Alternative California Dried Mission Figs from Valley Fig Growers.

Notes: This cake will take a number of hours to chill utterly and solely will get higher with age. In the event you make it within the morning, it is going to be absolutely cooled by the top of the day. In the event you make it within the night, be ready to let it cool in a single day.

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Fast Caramel Sauce

  • 1 cup (220 grams) firmly packed darkish brown sugar
  • ¾ cup (170 grams) unsalted butter, softened
  • ¼ cup (60 grams) heavy whipping cream
  • ½ teaspoon (1.5 grams) kosher salt
  • 2 tablespoons (30 grams) darkish spiced rum
  • 1 teaspoon (4 grams) vanilla extract
  1. In a medium saucepan, mix brown sugar, butter, cream, and salt. Carry to a boil over medium-high warmth, stirring steadily; prepare dinner, stirring continually, for two minutes. Take away from warmth; stir in rum and vanilla.

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This cake is wealthy, fruity, and stuffed with festive fall flavors. Even higher, it comes collectively in only some easy steps.

              

1. Preheat oven to 350°F (180°C). 

2. Within the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar, oil, melted butter, brown sugar, eggs, and vanilla at medium-low pace till nicely mixed, about 2 minutes, stopping to scrape sides of bowl.

3. In a medium bowl, whisk collectively 3 cups (375 grams) flour, cinnamon, baking soda, salt, nutmeg, and allspice. With mixer on low pace, progressively add flour combination to sugar combination, beating till mixed and stopping to scrape sides of bowl. (Batter might be fairly thick.)

              

4. In a medium bowl, stir collectively apples, pecans, figs, and remaining 2 tablespoons (16 grams) flour. Fold apple combination into batter. This coating of flour will assist to soak up a few of the liquid launched by the fruit because it bakes whereas additionally serving to to maintain the opposite elements in place till the crumb has set.

              

5. Spray a 15-cup Nordic Ware Anniversary Bundt Pan with baking spray with flour. Spoon batter into ready pan. Faucet pan on a kitchen towel-lined counter a number of instances to settle batter and launch any air bubbles.

6. Bake till a wood choose inserted close to middle comes out clear, 1 hour to 1 hour and 10 minutes, rotating pan midway by way of baking and loosely protecting with foil to forestall extra browning, if vital.

 

Baking in a Bundt pan usually requires a bit of particular consideration. They’re notoriously liable to sticking, so we’re supplying you with all the guidelines and methods for an ideal Bundt each time.

  • As a result of Bundt pans will be intricately patterned, it’s particularly essential to grease your pan correctly. Whereas most pans merely require a fast coat of cooking spray, Bundt pans require an additional layer of safety. Combining a fats (oil or shortening) and flour is vital to making a protecting barrier across the cake that’ll permit it to seamlessly slide out of the pan after baking. We use baking spray with flour, sprayed from a number of inches away. Somewhat distance between the nozzle and pan helps to make sure that the spray is distributed evenly.
  • With Bundt pans, you don’t wish to use butter as your fats as a result of the milk solids in it may trigger the cake to stay.
  • In the event you don’t have entry to baking spray with flour, you may create your personal coating of fats and flour. Utilizing a paper towel or pastry brush (not silicone, because the bristles will create streaks), you may apply a skinny layer of impartial oil or melted shortening. Then, you’ll sprinkle in flour, rotating and tapping the pan to ensure each element and divot of the pan is totally coated earlier than tapping out and discarding any extra. 
  • In the event you’re by accident a bit of heavy-handed whereas greasing your pan and spot the coating operating or creating swimming pools of extra oil within the backside of your pan, you may both clear it out with a paper towel and check out once more or blot away any extra with a dry paper towel. You can too use a pastry brush to assist take away or unfold out the surplus.
  • When you’ve added your batter, it’s extremely essential to faucet the pan on a kitchen towel-lined counter to do away with any air bubbles within the batter. This may be certain that the batter fills each crevice of the pan and that there aren’t any massive air bubbles in the midst of your Bundt if you go to slice it. 
  • As soon as your cake is out of the oven, you’ll wish to let it cool earlier than inverting it. This may permit the cake to set barely and likewise be certain that the cake doesn’t collapse as soon as it’s turned out of the pan. For this recipe, as a result of the cake will get a caramel soak, the cake might want to cool absolutely within the pan earlier than being inverted.

 

An important a part of apple dapple truffles, the caramel soak and drizzle of this cake ensures a deliciously moist texture in addition to scrumptious caramel taste all through

              

1. In a medium saucepan, mix brown sugar, butter, cream, and salt. Carry to a boil over medium-high warmth, stirring steadily; prepare dinner, stirring continually, for two minutes. Take away from warmth; stir in rum and vanilla. When including the alcohol and vanilla, make sure to use warning, because the combination will bubble up. In the event you’d prefer to omit the rum, water will be substituted 1:1 by quantity. 

 

Now that the caramel sauce is made, it’s time to let it soak in and set earlier than slicing and serving to these eagerly awaiting a style

                

1. Poke sizzling cake throughout with a wood skewer; pour ¾ cup (about 200 grams) Fast Caramel Sauce onto cake in pan, spreading evenly with a small offset spatula. Let cake cool utterly in pan on a wire rack. (See Be aware.) Switch remaining Fast Caramel Sauce to a small microwave-safe bowl; cowl and refrigerate. 

              

2. When able to serve, utilizing a small offset spatula, gently loosen cooled cake from middle and edges of pan. Invert cake onto a cake plate.

              

3. Warmth remaining Fast Caramel Sauce on excessive in 10-second intervals, stirring between every, till melted and clean. Utilizing a big spoon, spoon sauce on high of cooled cake, smoothing and spreading as wanted. Garnish with pecans, if desired.



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