Local Chefs Dish On Their Favorite Recipes

Inspired chefs share Winning recipes for oysters, birds, veggies, sides, and cakes, so you can impress your own friends and family.


(page 4 of 5)

Photo By Andria Lo

Apple Bundt Cake With Brown Sugar Glaze

Chef: Tanya Holland

Restaurant: Brown Sugar Kitchen in Oakland and Brown Sugar Kitchen Counter in San Francisco

Cookbook: Brown Sugar Kitchen

Why it’s classic: “It’s very moist. It’s sweet, but not cloying. It has all those warming spices in it. It just smells like the holidays.’’

(Serves 8 to 10)

3½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

3 eggs

2 cups granulated sugar

1½ cups vegetable oil

1 teaspoon kosher salt

1 pound firm Granny Smith apples, cored, peeled, and cut into small dices

1 cup walnuts, lightly toasted and coarsely chopped

Brown Sugar Glaze

1 cup firmly packed brown sugar

½ cup unsalted butter

¼ cup whole milk

Preheat the oven to 350 degrees. Butter and flour a 12-cup/2.8-liter bundt pan.

In a medium bowl, whisk together the flour, baking soda, and cinnamon.

Using a stand mixer fitted with the paddle attachment, mix the eggs, granulated sugar, oil, and salt on medium speed until combined. Reduce the speed to low, add the flour mixture, and mix until completely moistened. Remove the work bowl from the mixer, and, with a wooden spoon, gently fold in the apples and walnuts. Spoon the batter into the prepared bundt pan.

Bake until a toothpick or skewer inserted into the center of the cake comes out clean, 60 to 75 minutes. Transfer to a wire rack to let cool in the pan for about 15 minutes. Loosen the cake from the pan using the tip of a dinner knife, then invert a rack over the pan and turn the cake out onto the rack. Set the rack on a parchment-lined baking sheet.

To make the glaze: In a saucepan, combine the brown sugar, butter, and milk over high heat. Bring to a boil, and cook, stirring occasionally, until the sugar has completely dissolved, about 5 minutes.

Carefully spoon the glaze over the warm cake. Let cool completely. Serve at room temperature.

To make ahead, cover with plastic wrap and store at room temperature for up to three days.

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