Spiced Bundt Cake with Apple Caramel Sauce

 Made for Thanksgiving 2012 at Otute and Arlin - From Bon Appetit November 2012

Adding cream of tartar to the caramel prevents the sugar from crystallizing. Drizzle the sauce over the cake; save the rest for passing alongside. 

12-16 servings

Recipe by Cynthia Wong (modified by Audrey)
Photograph by Chris Court

Ingredients

Caramel Sauce

• 1 cup sugar
• Pinch of cream of tartar
• 1/4 cup fresh apple cider
• 1/4 cup heavy cream
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt

Cake

• Nonstick vegetable oil spray
• 1 1/4 cups (2 1/2 sticks) unsalted butter
• 1 vanilla bean, split lengthwise
• 2 1/3 cups all-purpose flour
• 1 1/4 cups slivered almonds
• 2 teaspoons baking powder
• 2 teaspoons kosher salt
• 1 teaspoons freshly grated nutmeg
• 1 teaspoons ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cloves
• 1 cup (packed) dark brown sugar
• 1 cup sugar
• 3/4 cup powdered sugar plus more
• 1 teaspoon finely grated lemon zest
• 3 large eggs
• 5 large egg yolks
• 1 cup whole milk

Special Equipment

• A 10-inch-diameter nonstick Bundt pan

Preparation

Caramel sauce

• Combine sugar, cream of tartar, and 1/4 cup water in a medium saucepan over medium heat, stirring until sugar dissolves. Cook, without stirring and occasionally swirling pan for even cooking, until mixture turns a dark amber color. Remove from heat; slowly add apple cider, cream, vinegar, vanilla, and salt (mixture will bubble vigorously), whisking to combine. Return pan to medium heat and bring to a vigorous boil. Reduce heat to a simmer and cook, stirring to dissolve any caramel bits, for 1 minute. Remove from heat and let cool. Set aside. DO AHEAD Caramel sauce can be made 1 week ahead. Cover and chill. Rewarm slightly before using.

Cake

• Arrange a rack in middle of oven and preheat to 350°. Generously coat Bundt pan with nonstick spray, then flour. Place butter in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Carefully remove vanilla bean; pour brown butter into a medium bowl and chill until slightly firm, about 45 minutes.
• Pulse flour and almonds in a food processor until almonds are finely ground. Transfer to a large bowl. Whisk in baking powder and next 7 ingredients; set aside.
• Using an electric mixer on medium speed, beat brown butter, brown sugar, sugar, and 3/4 cup powdered sugar in a large bowl, frequently scraping down sides and bottom of bowl and beaters, until light and fluffy, about 5 minutes. Mix in lemon zest. Add eggs and yolks one at a time, beating to blend between additions; beat mixture until fluffy, about 3 minutes.
• Reduce speed to low. Add half of dry ingredients; mix until almost blended. Add milk and mix until almost blended. Add remaining dry ingredients; mix until batter is blended and smooth. Scrape into prepared pan. Tap pan gently on counter to even out.
• Bake until a tester inserted near the center of cake comes out clean and cake is dark golden brown and has begun pulling from sides of pan, 65-70 minutes.
• Transfer pan to a wire rack. Let cake cool in pan for 25 minutes. Invert cake onto rack and let cool completely, about 1 hour. DO AHEAD Cake can be made 2 days ahead. Store airtight at room temperature.
• Dust cake lightly with powdered sugar. Drizzle caramel sauce over cake, allowing it to drip down sides and into grooves and crevices. Serve remaining sauce alongside.