Bring the gritty glaze....I'm game! Looks lovely!

I'll trade you my share of glaze for your piece of cake. I think I can smell that wonderful apple cake aroma and the texture looks great.

Looks very good!!!

Okay, now I know what I'm going to do with some of the apples you sent me. I'll be making the pie in a week, and I don't think your apples will still be here by then, so I was pondering making a cake instead. I just have to find my bundt pan.

Sally

The cake looks delicious! If you want to try that other recipe I'd be happy to send you some Steen's cane syrup.

Annie, would you mind sharing the recipe for Candied Apple and Pear Cake? I searched for it on the web but didn't find it.

Off to look for the one you did make -- it looks great.

LindaC, you know how fudge gets when it "goes to sugar"? That's kind of how this turned out, and the topping is actually cooked, I thought that would dissolve it sufficiently, but I was mistaken. I'm afraid a longer cooking might just make it worse, and the directions specifically said boil for a minute without stirring, although I thought the small amount might scorch. It didn't, but it didn't dissolve either.

Sally, this one is very good, nice and moist, Elery says it's more like quick bread in texture. It didn't really need glaze, although I am seriously considering a maple glaze next time.

Wintercat, the texture is very nice, I'd make it again.

Islay, break out the apples, this is a good recipe!

CC, I mis-stated the name of the magazine, it's actually "Taste of the South". I can't find it on line either, so I'll just type it out, that way I can keep it too!

Candied Apple-Pear Bundt Cake

3 cups sugar, divided

1/2 cup cane syrup

1 1/2 cups plus 2 tbls butter, softened and divided

2 large Granny Smith apples, peeled and sliced

2 Bosc pears, peeled and sliced

5 large eggs

3 cups all purpose flour

2 tsp ground cinnamon

1 tsp freshly grated nutmeg

1 tsp kosher salt

1/2 tsp baking soda

1 cup sour cream

2 tsps. vanilla extract

Preheat oven to 325F. Spray a 15 cup bundt pan with baking spray with flour. Set aside.

In a large skillet, bring 1 cup sugar and cane syrup to a boil over medium high heat, stirring constantly until sugar dissolves, approximately 2 minutes. Stir in 2 tbls butter until melted. Add apple and pear, stirring to combine. Reduce heat to medium, cook, stirring occasionally, until fruit softens, approximately 12 minutes. Remove from heat and let cool completely.

In a large bowl, beat remaining 1 1/2 cups butter with remaining 2 cups sugar at medium speed with a mixer until fluffy, 3 to 4 minutes, stopping to scrape sides of the bowl. Add eggs, one at a time, beating well after each addition.

In a medium bowl, stir together flour, cinnamon, nutmeg, salt and baking soda. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with sour cream, beginning and ending with flour mixture. Beat in vanilla until combined.

Reserve 2/3 cup syrup from fruit mixture for Cane Syrup Glaze; set aside. Gently fold remaining syrup and fruit mixture into batter and spoon into prepared pan.

Bake until a wooden pick inserted in center comes out clean, approximately 1 hour and 10 minutes. Let cool in pan 10 minutes, remove from pan and let cool completely on a wire rack. Drizzle with Cane Syrup Glaze.

Cane Syrup Glaze

In a small bowl, stir together 2/3 cup reserved syrup, 2 cups confectioners sugar and 2 tbls whole buttermilk until smooth. Spoon over cake.

Cindy, thanks for that very kind offer, but I'm going to Grand Rapids tomorrow and Wednesday, Bud is getting his tonsils taken out and a deviated septum fixed. He's got a neurologist appointment tomorrow. So, I'm kind of assuming they'll have some at Cost Plus/World Market, or one of the specialty groceries they have down there. If not, I'll try the internet. If it's legal, I think Amazon will have it, LOL.

I'm definitely making this cake at some time, though, so I'm going to have to get my hands on some before apple season is over....

Annie

Yum! Makes me think of the Apple Dapple cake I made from here years ago...I need to make that again...

Oh, and LindaC, when that glaze came out gritty I thought "I ought to just make LindaC's cake gravy instead"!

Annie

LOL! Actually it's Ann T's recipe.....It's just the name that I claim!

Annie, thanks so much for taking the time to type out the recipe. I always have Steen's Cane Syrup for gingerbread. I have it sent to me from Louisiana.

CC, you're welcome. I wanted it anyway and kept it as a document because I try not to keep a big stack of magazines for just one recipe. I usually do it anyway, LOL, but I try not to.

LindaC, I had forgotten it was Ann's recipe, LOL, I just remembered "cake gravy". (grin)

Sorry, Ann T.

Annie

"copy...paste"
Thanks Annie!