Apple Chestnut Bundt Cake

My first round of photos for this Apple Chestnut Bundt Cake was a disaster. The photos were not great.  However, I made a huge mistake when glazing the cake.

Do you know when you have an idea in your head that should stay in your head and never make it out? Yeah, adding red food coloring to the glaze of this Apple Chestnut bundt cake is one of those ideas. I thought the result would be a bright, fresh pop of color. Instead, the glaze makes the cake look like a cross between a badly dressed drag queen and a Halloween nightmare. Oh well. Behold my cake-decorating shame:

Recently, I remade this cake recipe. In addition,  I took better photos. I am much happier with the result. I am sure the cake is as well. This cake is so delicious. Consequently,  it deserves a much more dignified presentation.

No matter what color the glaze is, this Apple Chestnut Bundt Cake is absolutely scrumptious.Chopped chestnuts and apples are nestled in a brown sugar cake. The secret is to caramelize the chestnuts in brown su   gar before adding them to the batter.  However, don’t let this put you off.

To make the recipe extra fancy, I added pear brandy to glaze the cake. Wow. However, for those alcohol-adverse folks, substitute water to liquefy the glaze.

Because I compulsively decorate food, especially baked goods, I added glitter. I sprinkled some gold and silver edible decorations over the top. My big excuse is that I made this cake for the holidays. So, of course, a festive touch is mandatory! So happy to give this delicious lady the outfit she deserves.

Tips for making this  Apple Chestnut Bundt Cake:

1- For a non-alcoholic version, use water or milk to liquefy the glaze.

2- Add a teaspoon of good-quality ground cinnamon to the glaze to bump the flavor.

3- If you want to add sprinkles or edible glitter to the cake, make sure you do it while the glaze is wet.

Print

Apple Chestnut Bundt Cake with Calvados Glaze

Course Dessert

Cuisine American, Austrian, German

Keyword apples, bundt cake, chestnuts, holiday cakes

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 12 Slices

Author Lora Wiley-Lennartz

Ingredients

• 3 tablespoons, plus 1 cup brown sugar
• 1 cup vacuum-packed chestnuts, chopped
• 2 small apples, sweet-tart variety
• 2+1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 1 cup (2 sticks) unsalted butter, room temperature
• 4 eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup powdered sugar
• 3-4 tablespoons Calvados or apple brandy

Instructions

1. Heat the three tablespoons of brown sugar in a skillet. Add the chestnuts and toss and cook to caramelize. Remove from heat and let cool
   
2. Peel and core the apple. cut the flesh into small pieces.
3. Toss the apple pieces with the caramelized chestnuts.
   
4. Preheat the oven to 350 degrees f.
5. Grease and flour a bundt pan.
6. In a separate bowl whisk together the flour,  salt, and baking powder.
7. Cream together the cup of brown sugar and the butter. Beat for 3 minutes.
8. Add the eggs one at a time making sure each is incorporated fully into the batter before adding the next.
9. Beat in the vanilla extract.
10. Add the dry ingredients to the butter and beat until just combined.
11. Mix in the caramelized chestnuts and apple pieces.
12. Transfer the batter to the prepared bundt pan.
    
13. Place the pan in the oven and bake for 45 minutes or until a knife inserted into the cake comes out clean.
14. Remove from oven. Let the bundt cool in the pan for 15 minutes.
15. Remove the cake from the pan and transfer it to a wire rack fitted over a baking sheet lined with baking paper.
    
16. Let the cake cool completely.
17. Add the apple brandy to the powdered sugar one tablespoon at a time, whisking to combine. Stop adding the brandy when the mixture reaches a pourable glaze.
18. Drizzle the glaze over the cake.
    
19. Let the glaze harden completely before slicing and serving.

Like this Apple Chestnut Bundt Cake with Calvados Glaze? Also, check out some of these other recipes:

CREAMY CHESTNUT SOUP

PUMPKIN WITH CHESTNUTS & SHALLOTS

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