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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 critical fall appeal, 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 neglect the irresistible buttery brown sugar caramel sauce that soaks in and is drizzled over the cake, including wealthy, gooey texture to every chew. Bursting with wealthy notes of caramel, spice, and candy fall fruits, this superbly dappled cake would be the good heat, cozy end to any autumn day. 

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

And make sure to be a part of us for Baking Faculty with Williams Sonoma on Monday, September 12, 2022, at 5 p.m. PT! Brian Hart Hoffman shall 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 substances. Right here’s how every of our recipe’s easy substances 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 substances to shine.

Vegetable oil: In contrast to truffles made with simply butter, truffles made with oil are inclined 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 stable, whereas vegetable oil is 100% fats and fully liquid. Oil typically incorporates simpler into batters and, due to its liquid state, retains cake moist even because it cools.

Eggs: Eggs deliver richness by their yolks and moisture by their whites, however in addition 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 realize somewhat further buttery taste and richness. Butter additionally helps the cake to set extra solidly as a result of it solidifies because it cools, which finally makes the cake simpler to switch out of your Bundt pan to slice and serve.

Darkish brown sugar: Darkish brown sugar sometimes accommodates practically twice as a lot molasses as mild brown sugar (6.5% in comparison with 3.5%), which provides it a richer caramel taste and darker shade. On this cake, it additionally gives somewhat further 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 instantaneous depth and complexity in only a tablespoon.

All-purpose flour: This cake is wealthy but in addition 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 gives the construction essential for the cake to carry its form and the beautiful design whereas additionally sustaining a good looking texture inside.

Floor cinnamon, nutmeg, and allspice: Serving up a wholesome dose of candy warmth, the mixture of cinnamon, nutmeg, and allspice gives 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 in the dead of night 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 could have a barely soapy style. If too little is used, making the batter too acidic, the ultimate product could 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 far finer, so you’d 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 shade and speckled. Agency, crisp, and white-fleshed, these apples are principally candy however with a touch of acid to stability 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 recent 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 strong, 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 chew that performs superbly with the wealthy fall flavors of the remainder of the cake. We use Orchard Selection 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 in addition 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 chew. Harking back to caramel apples and crisp autumn days spent on the apple orchard, it’s the right 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, steadily add flour combination to sugar combination, beating till mixed and stopping to scrape sides of bowl. (Batter shall 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 occasions to settle batter and launch any air bubbles.
  6. Bake till a wood decide inserted close to middle comes out clear, 1 hour to 1 hour and 10 minutes, rotating pan midway by baking and loosely overlaying with foil to forestall extra browning, if essential.
  7. Poke scorching 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 fully in pan on a wire rack. (See Notice.) 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 prime of cooled cake, smoothing and spreading as wanted. Garnish with pecans, if desired.
*We used Orchard Selection California Dried Mission Figs from Valley Fig Growers.

Notes: This cake will take a number of hours to chill fully and solely will get higher with age. In the event you make it within the morning, it will likely be totally cooled by the tip 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 incessantly; cook 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, steadily add flour combination to sugar combination, beating till mixed and stopping to scrape sides of bowl. (Batter shall 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 number of the liquid launched by the fruit because it bakes whereas additionally serving to to maintain the opposite substances 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 occasions to settle batter and launch any air bubbles.

6. Bake till a wood decide inserted close to middle comes out clear, 1 hour to 1 hour and 10 minutes, rotating pan midway by baking and loosely overlaying with foil to forestall extra browning, if essential.

 

Baking in a Bundt pan typically requires somewhat particular consideration. They’re notoriously liable to sticking, so we’re providing you with all the ideas and methods for an ideal Bundt each time.

  • As a result of Bundt pans might be intricately patterned, it’s particularly vital 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. A bit of distance between the nozzle and pan helps to make sure that the spray is distributed evenly.
  • With Bundt pans, you don’t need to use butter as your fats as a result of the milk solids in it could 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 completely coated earlier than tapping out and discarding any extra. 
  • In the event you’re by accident somewhat 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 take a look at once more or blot away any extra with a dry paper towel. You too can use a pastry brush to assist take away or unfold out the surplus.
  • When you’ve added your batter, it’s extremely vital to faucet the pan on a kitchen towel-lined counter to eliminate any air bubbles within the batter. It will make sure that the batter fills each crevice of the pan and that there aren’t any large air bubbles in the course of your Bundt if you go to slice it. 
  • As soon as your cake is out of the oven, you’ll need to let it cool earlier than inverting it. It will permit the cake to set barely and in addition make sure 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 totally within the pan earlier than being inverted.

 

A vital 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 incessantly; cook 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 wish to omit the rum, water might 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 scorching 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 fully in pan on a wire rack. (See Notice.) 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 prime of cooled cake, smoothing and spreading as wanted. Garnish with pecans, if desired.



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