okay, what size bundt pan do I use for Alton Brown's Apple Cake? See Sally's link

M

marilynfl

Moderator
I made this before, but my hand-written instructions are 1.5x because I baked it in a large flat pan to share at work.

Even at Alton's site, he doesn't list the pan size.

Now the problem is, I have 6-cup, 9-cup and 10-cup Bundt pans (please stop shaking your head; I can't help myself when it comes to equipment.)

I don't want to pour the batter into one too small and then have to transfer it after buttering because that is one of those "you're now in Hell and buttering Bundt pans will be your punishment for the rest of Eternity" chores.

https://bewitchingkitchen.com/tag/alton-brown/

 
It indicates a 10 cup pan at the bottom of Alton's list of ingredients from FN site>>>

I was initially going to suggest you just use the largest pan. Then I reconsidered because I know you are a very precise person (that's why I love you so much!) , so then I was going to suggest measuring the finished batter to determine the yield, then prepping the pan.

OR - you could use the 9 cupper and bake the extra batter, if any, as a muffin or two.

Anyhow....here is Alton's recipe, the pan type is listed at the end of the glaze ingredients:

http://www.foodnetwork.com/recipes/food-network-kitchens/caramel-apple-cake-recipe.html?vty=recipes/alton-brown/apple-spice-bundt-cake-with-rum-glaze-recipe.html

 
Thank you! I started to check that link, but the FN website is really wonky on IE here at work. All

the fonts overlap and there is so much crap loading everywhere that it takes forever for a page to load. I was actually surprised when I couldn't find it on AB own web page. Then again sometimes stuff is staring me RIGHT IN THE FACE and I don't see it. Even with two new lenses after cataract surgery.

Thank you, Miss Lisa, for being my second set of eyes.

 
Speaking of equipment, I ordered 7x7 inch square pan for Theo's caramels

I had reduced their recipe to 2 Cups of heavy cream to use a 3.5 quart pan and not overflow. Lining the pan with no-stick aluminum foil is a god-sent suggestion.

I made this recipe before but used 8x8 inch pan. This new one ends up the perfect thickness for me. Prepared three batches while in NC and feel much more confident about caramel now. Still wish I could figure out how to get the caramel to stick to apples.

Oh, I made a batch of the reduced cider version; it's good if a little tangy. That might be the citric acid you add. I didn't bother coating these in chocolate as tests were to understand where I screwed up my other caramel attempts.

Not being in DFH (Damn Florida Humidity) helped a lot!

 
Aha we were wondering what that flavor was---reduced apple cider!! ...

You got the chewy texture just right. Doesn't stick to your teeth.

What's the recipe ---Must have missed it.

 
Here is theo's Apple Cider Caramel. Again, I reduced my quantity so it all fit in 3.5 QT pot.

I reduced "Zeigler's Old-Fashioned Apple Cider" (from Publix) before I left FL and boy was THAT a royal pain in the dupa to filter out all the solids.

While in NC, I picked up a half-gallon of Barbers (sp??) (apple orchard in Waynesville on Rt. 23, stored in the apple room in a cold case) and it's very tasty. I asked and it has NOTHING in it but pressed apples >> no sugar, no cinnamon. I'm going to reduce that this weekend.

The two caramel sauces were made simply by heating more heavy cream and adding the finished caramel candy (which I was too lazy to cut and wrap individually) until it reached a point where it looked sauce-ish. That is a very technical term--sauce-ish.

http://theochocolate.tumblr.com/post/135675233164/12-days-of-theo-recipes-day-nine-apple-cider

 
Thanks Gay! I brought back local unwaxed McIntosh and HUGE Honeycrisp from NC.

At the least, I can test out her methods. I think letting the sauce sit before dipping is a good idea...I've notice mine change firmness over time.

 
More questions: Ella Claire's recipe stops the caramel at 235 degrees. Doesn't that seem low?

Decadent Caramel (from Ella Claire Inspired)

1 cup salted butter
1 cup sugar
1 1/4 cup brown sugar
1 cup corn syrup
1/4 tsp. salt
1 {14 oz} can sweetened condensed milk
1 tsp. vanilla

Melt butter in a heavy saucepan over medium heat. Add sugars, salt, and corn syrup. Slowly add sweetened condensed milk. Cook mixture over medium-low heat, stirring constantly until mixture reaches exactly 235 degrees on your candy thermometer. Remove from heat and continue to stir for another minute. Add vanilla and mix well.

 
Sorry, haven't seen this....

glad you found your answer - I think my pan is a little bigger, 12 cups

but it worked well...

 
Good info. The data on this page makes it sound like her caramel will be runny at 235.

That hardly seems like it will stick to apples.

But then I continued reading more and more articles and now I'm not going to make caramel/peanut apples for the library since I can't control what they'll do with them after I hand 'em over.

(see listeriosis article below.)
Don't want to kill off my favorite library staff.

 
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