Finally, even here in Sicily, the temperatures have slightly decreased! Well, of course, talking about autumn is an overstatement, given the temperature fluctuations between morning and evening, between the almost summer-like heat of the day and the light night breeze, but yesterday’s rain, although brief, gave us the feeling of experiencing a bit of this eagerly awaited season! So, what do you do when it rains outside? A nice dessert that evokes the scents and flavors of these transitional months before the cold winter arrives. Of course, I baked my bundt cake in my Versilia oven so it would turn out more rustic to the palate. Inside, pieces of apple that melt in your mouth, steamed chestnuts, lots of cinnamon, and candied fruit that keep the cake soft and moist. In short, an explosion of colors inside that will leave you speechless… or rather, with your mouth closed, because you won’t be able to resist tasting a slice right away, perhaps accompanied by a nice steaming cup of tea or an aromatic infusion! Don’t you already hear the call? I believe you do!
- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 12
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 Golden Apples
- 3 oz oz Chestnuts (already steamed and peeled)
- 1/2 cup cup Milk
- 2 3/4 cups cups All-purpose Flour
- 5 oz oz Brown Sugar
- 3 Eggs
- 1 3/4 oz oz Candied Fruit
- 3 1/2 oz oz Butter (melted)
- 1 1/2 Lemon Juice
- 1 1/2 packet Baking Powder
- 1 pinch Salt
Preparation
Peel and core the apples, then cut them into slices and then into cubes. Combine the apples with the candied fruit, also cut into cubes, leaving a few whole for decoration, drizzle with the lemon juice, mix with a tablespoon of brown sugar, and let rest for 30′ (fig. 1).
Cut the already cleaned and steamed chestnuts into small pieces, leaving a few whole for the final decoration (fig. 2).
In a bowl, beat the eggs with the sugar for a couple of minutes (fig. 3).
When the mixture is frothy, add the milk at room temperature (fig. 4).
Incorporate the sifted flour with the baking powder, then the salt, and finally the previously melted butter (fig. 5).
Work the dough until smooth and homogeneous. Then lightly coat the fruit in flour so that it doesn’t sink to the bottom during baking, after carefully removing the juice (fig. 6).
Butter and flour the baking pot well and pour the mixture in, leveling it. Garnish the surface with the chestnuts and the whole candied fruit you set aside, without pushing it in (fig. 7).
Close the lid and place the pot on the small burner with the flame diffuser already well heated, on high flame for 4/5′, then lower to minimum and let it cook for another 55′. Use a wooden skewer to check the cooking by inserting it through the holes on the lid and after thirty-five minutes you can remove the lid for a moment only to check the cooking, then cover it again. Turn off and let cool (fig. 8).
Once cooled, unmold the bundt cake onto a serving plate and sprinkle the surface with powdered sugar or chestnut cream. And voilà… your autumn fruit bundt cake is ready to be enjoyed!
Bon Appétit from Fefè’s Kitchen!
