Charoset Bundt Cake with Crème Fraîche Glaze
Chock-full of fresh apples, dried fruits and nuts, this cake turns out exceptionally moist, and the crème fraîche glaze is a sweet finishing touch. It makes a perfect ending for an autumn gathering. The recipe was inspired by charoset, the fruit and nut mixture traditionally served at a Passover seder.
For the cake:
- 2 cups (10 oz./315 g) all-purpose flour
- 1/2 cup (2 1/2 oz./75 g) whole-wheat flour
- 2 tsp. baking soda
- 1 1/2 tsp. kosher salt
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cardamom
- 2 cups (1 lb./500 g) granulated sugar
- 1 1/2 cups (12 fl. oz./375 ml) grapeseed or other neutral oil
- 3 eggs
- 1 tsp. vanilla extract
- 2 Tbs. red wine
- 5 Granny Smith or other tart baking apples, peeled, cored and grated (about 1 lb./500 g grated)
- 1/3 cup (2 oz./60 g) golden raisins
- 1/3 cup (2 oz./60 g) chopped dried apricots
- 1/3 cup (2 oz./60 g) chopped dried figs
- 1/2 cup (2 oz./60 g) chopped toasted walnuts
- 1/2 cup (2 oz./60 g) chopped toasted pistachios
For the crème fraîche glaze:
- 2 cups (8 oz./250 g) confectioners’ sugar
- 1/4 cup (2 oz./60 g) crème fraîche
- Pinch of kosher salt
- Fresh lemon juice or water as needed
For the topping:
- 2 Tbs. golden raisins
- 3 dried apricots, chopped
- 3 dried figs, chopped
- 2 Tbs. coarsely chopped toasted walnuts
- 2 Tbs. coarsely chopped toasted pistachios
Preheat an oven to 325°F (165°C). Spray a Bundt pan with nonstick cooking spray.
In a bowl, whisk together both flours, the baking soda, salt, cinnamon and cardamom; set aside.
In a large bowl, whisk together the granulated sugar, grapeseed oil, eggs, vanilla and wine. Fold the apples into the sugar mixture, then fold in the flour mixture until it is mostly combined. In another bowl, stir together the raisins, apricots, figs, walnuts and pistachios and fold into the batter just until combined. Pour the batter into the prepared pan and spread evenly.
Bake, rotating the pan 180 degrees halfway through the baking time, until a tester inserted into the cake comes out mostly clean, with a few crumbs attached, about 1 hour. If the cake is not done, continue baking up to 15 minutes more. Transfer the pan to a wire rack and let cool for 15 minutes, then turn the cake out onto the rack and let cool completely.
Meanwhile, make the glaze: In a bowl, whisk together the confectioners’ sugar, crème fraîche and salt. If the glaze is too thick, whisk in a little lemon juice or water until the desired consistency is reached. Drizzle the glaze over the cake. Sprinkle with the raisins, apricots, figs, walnuts and pistachios. Let stand until the glaze is set, about 30 minutes. Cut the cake into slices and serve. Serves 16.
Recipe by Laurie Ellen Pellicano, pastry chef and consultant to Haven's Kitchen, New York City