Test cook Erin McMurrer and host Bridget Lancaster make the ultimate Apple Strudel. In the Equipment Corner, expert Adam Ried reveals his top pick for Bundt Pans, and then Julia and Bridget uncover the secrets to the perfect Cider-Glazed Apple Bundt Cake.
Make Our Apple Strudel:
Make Our Cider-Glazed Apple Bundt Cake:
Buy Our Winning Bundt Pan:
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I love how you include food science into the program.
That Apple Strudel is really labor intensive even with the pre-made dough sheets.
Pound Cake in a bundt pan? PERFECT!
Where is the custard for the strudel?
Saving the extra liquid from microwaving the apples to use as a glue and a glaze is genius.
You had me at bundt
I knew a woman who made apple strudel regularly. She made the dough and then she stretched it over the kitchen table and down the sides!! It was ridiculous for most of us to think that we could do the same thing. It was like a piece of cloth it looked like a tablecloth. Props to her! 🙂
Apple bunt cake in the oven.
Whats up with all that draping over each other. Just stand straight!
Gg
What can I do instead of using microwave to parcook apples? I got rid of my microwave years ago.
Spice cake bundt cakes are pretty good!
Some places cook the apples down until they're sauce. Then you get a sloppy wet mess!
What does she mean @ 5:43?
Some bundt cakes get too many ingredients. The ones that are plain are lighter. The ones that have pudding are wet and heavy.
That's what I dislike with bought fruit pies and turnovers. You get very little apple, but the light dough is soggy!
Just seeing this and Can't Wait to try it! Might try adding a bit of Boiled Cider………
How about poking it , then pour reduction, instead of brushing?
I have made that Apple Bunt Cake, it is fantastic!
A "damp" towel over plastic wrap? WTF?
Hello
So happy you're on YouTube! Since I cut the cable, I've missed ATK and PBS. 💜
Could the bundt cake's eggs be substituted with something dairy/vegetarian?
Oh no, so much plastic! 😔
I always have the urge to cream the sugar with butter or eggs is recipes to make sure it’s dissolved and fully incorporated. Can this be a downside in some recipes? 🤓
It seems I don't know the name of the thing I thought was called "strudel".
Picture this: A small rectangle of flaky pastry dough. A layer of cooked, chopped apples goes on top of that. Another rectangle of flaky pastry dough, with a lattice cut, goes on top of that, sealed at the edges to the bottom layer of dough. An egg wash, a sprinkle of large sugar crystals, and some time in the oven.
What's my thing called? Is that a type of turnover, then?
How much should a bundt cake deflate after taken from oven?
Why not use a small spray bottle instead of a brush?
You want real concentrated apple flavor? Go to King Arthur Flour's website and buy a bottle of Boiled Cider!
Is there an alternative for the apple strudel with using the microwave to cook the apples? We don't own a microwave but would love to make this…. Thanks in advance 👍😉
Apple strudel….YUM! Thanks for making this awesome dessert (or breakfast). ~Heads to the kitchen for my ATK Seasons 1-19 cookbook~
Thank you very much for such excellent explanation. I would like to know how to apply the same idea from the Apple bundt cake to banana cakes, given I live in Costa Rica and bananas are very easy to find but banana cakes don't really taste as they should.