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1
Place an oven rack in position C (second position from the top) and preheat the oven to 275F.
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2
Prepare the Bundt pan (see Notes) and set aside.
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3
Assemble the ingredients via the Creaming Method, folding in the apples and pecans last.
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4
The Creaming Method:
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5
Scale or measure all ingredients.
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6
Fats should be pliable but solid (no sign of melting).
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7
If kitchen temp is over 70F, chill the mixing bowl.
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8
Combine all Dry Goods (except sugar) by pulsing in food processor.
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9
In a small bowl, beat eggs together along with any extracts.
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10
Using a stand mixer, with the paddle attachment, on medium speed, mix the fat(s) alone for a minute to spread them around the bowl.
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11
Add sugar(s) slowly and beat until mixture lightens noticeably in texture and increases slightly in volume.
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12
Reduce the speed to stir and add the eggs very slowly, stopping to scrape down the sides of the bowl as necessary.
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13
Work in the Dry Goods in three installments alternating with any additional liquids, such as milk.
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14
Always start with the dry ingredients and finish with the wet for a smoother batter.
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15
Stir in any bits and/or pieces (chocolate chips, nuts, etc.
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16
).
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17
Pour the batter into the Bundt pan and bake until the internal temperature reaches 212F, about 1 hour and 45 minutes.
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18
Cool in pan for 15 minutes, then remove to rack to cool completely.
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19
Wrapped tightly, this will keep for 5 days.
