Apple Hazelnut Cake with Brown Butter Glaze

Hello! It's been way too long ya'll.
With my broken foot, well....there's been a whole lot of sitting on my butt and very little kitchen play. Stinks!
I'm in week 6 now and the healing has been slow with a strange collection of some really good days and challenging, grumpy days.

I made this cake on a good day. My friend Debbi went apple picking and was so kind to bring me a bunch {I so wanted to go, but couldn't quite see myself out there with a cast}.
Apple cake is one of my fall loves, especially filled with lots of warming spices and gooey, brown butter glaze. 
Oh my goodness....heavenly.

Is it me or does it always seem like there are random bags of nuts always floating around in the freezer? 
And there's never enough left in the bag for a recipe! Well, I did discover some rogue hazelnuts this time and they made it into the cake. Pretty tasty addition.

My friend Deborah, makes this amazing apple cake with brown butter frosting. It is so good....sometimes I dream about it. I think I'll have to compare notes with her soon and see what her secret is.

I tweaked this recipe a bit using coconut oil instead of vegetable oil and hazelnuts in place of the usual pecans or walnuts. A heap of cardamom too {maybe my favorite spice....I've been adding it to my coffee all the time now and it so rocks!}

I am looking forward to my foot healing. Striving for patience {NOT my best virtue}, acceptance, and gratitude as much as I can right now. 
Thank you all for your words of support and encouragement - it has meant a lot.
Life just keeps rolling on doesn't it?


Apple Hazelnut Cake with Brown Butter Glaze

adapted from Dorothy Mae Brown  

3 cups all-purpose flour

1 tablespoon ground cinnamon

1 heaping teaspoon ground cardamom

1/2 teaspoon freshly grated nutmeg

1 teaspoon baking soda

1 teaspoon salt

1 1/3 cups coconut oil

2 cups granulated sugar

3 eggs

3 cups apples, cored and cut into 1/2-inch pieces {I used Rome and Fuji - but also like Granny Smith}

1 cup chopped toasted hazelnuts, skins removed

1 teaspoon vanilla extract

Nonstick cooking spray with flour

Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside. 
In a large bowl, whisk together the flour, cinnamon, cardamom, nutmeg, baking soda, and salt. Set aside. 
In the bowl of an electric mixer fitted with the paddle attachment, combine coconut oil, sugar, and eggs; mix on high speed until light yellow in color, about 5 minutes.  
Turn mixer to low speed and gradually add in dry ingredients until just incorporated. Add apples and hazelnuts to batter; mix to combine. Add vanilla extract and mix to combine. Pour batter into prepared pan, and bake until a wooden skewer inserted in the center comes out clean, about 75 to 90 minutes. 
Remove from oven, and cool on a wire rack for about 15 minutes. Turn cake onto rack; turn cake right-side up to continue to cool. Pour over brown butter glaze while the cake is still a bit warm.

Brown Butter Vanilla Bean Glaze

adapted from Martha Stewart 

2 to 3 tablespoons half and half or milk {I used almond milk, room temperature}

2 cups confectioners' sugar, sifted

One vanilla bean, split and seeds scraped

4 ounces unsalted butter

2 teaspoons vanilla extract

Place the sifted powdered sugar in a medium bowl and set aside. In a medium saucepan over medium heat, melt the butter and then add the whole vanilla bean and seeds. Cook until it turns golden brown. It should smell delicious and toasty. Watch it carefully, because it can burn before you know it! Remove the bean and pour browned butter into the powdered sugar leaving the darkened butter sediment behind. Add 2 tablespoons of the milk then add the vanilla. Stir vigorously until smooth. You want the glaze to be somewhat thick, but easily pourable. If it seems too thick, add the remaining tablespoon of milk. Pour the glaze over the cake while both the glaze and cake are still warm. 

Happy fall baking!