Apple Evoo Bundt Cake Food

APPLE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt or tube pan. In a medium bowl, combine the diced apples, 1 tablespoon white sugar and 1 teaspoon cinnamon; set aside. Sift together the flour, baking powder and salt; set aside.
• In a large bowl, combine 2 cups white sugar, oil, orange juice, vanilla and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts.
• Pour 1/3 of the batter into prepared pan. Sprinkle with 1/2 of the apple mixture. Alternate layers of batter and filling, ending with batter.
• Bake in preheated oven for 55 to 60 minutes, or until the top springs back when lightly touched. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar.

APPLE-HONEY BUNDT CAKE

Steps:

• Make the cake: Preheat the oven to 350˚ F. Brush a 12-cup nonstick bundt pan with vegetable oil. Whisk the flour, baking powder, baking soda, salt, cardamom, allspice and nutmeg in a large bowl.
• Combine 3/4 cup honey, the granulated sugar, vegetable oil and eggs in another large bowl; beat with a mixer on medium-high speed until light and fluffy, about 4 minutes. Stir in the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Fold in the apples. Scrape the batter into the bundt pan. Bake until golden and a toothpick inserted into the center comes out clean, 50 to 55 minutes.
• Meanwhile, stir together the remaining 1/4 cup honey and the warm water in a small bowl. Remove the cake from the oven and brush with half of the honey mixture. Let the cake cool 20 minutes in the pan, then turn out the cake onto a rack. Brush the top of the cake with the remaining honey mixture and let cool completely.
• Make the glaze: Whisk the confectioners' sugar, honey and 2 tablespoons water in a medium bowl until smooth. Add up to 1 tablespoon more water, if necessary, to thin out the glaze. Transfer the cake to a platter and drizzle with the glaze, letting it drip down the sides.

APPLE CIDER BUNDT CAKE

Steps:

• Preheat oven to 350.
• In a large bowl, combine cake mix, butter, eggs, cider, cinnamon, and allspice.
• Beat on low speed to blend.
• then beat on medium speed for 2 additional minutes.
• Pour batter into a greased and floured bundt pan and bake for 45 to 50 minutes.
• Cool in pan for 10 minutes then turn out onto a serving plate.
• You can dust with powdered sugar if desired.

APPLE & EVOO BUNDT CAKE RECIPE

Steps:

• 1. Preheat oven to 350 degrees F. Generously grease and flour a 14 -cup bundt pan. Heat cardamom pods in a small skillet over medium, stirring often, until lightly toasted and fragrant, about 2 mins. When cool enough to handle, crack open outer shells, and transfer small brown seeds to a mortar and pestle. Discard shells. Crush seeds until finely ground; set aside. 2.Place sugar, eggs, egg yolks, and salt in a bowl of a mixer with whisk attachment. Beat on medium speed until mixture is light and fluffy, about 2 mins. Beat in orange zest, vanilla, and cardamom, stopping to scrape down sides of bowl as needed. With mixer running, gradually add evoo in a slow, steady stream, slowing pouring as necessary to ensure oil is fully incorporated. 3. Sift flour and baking powder over egg mixture. Using a rubber spatula, fold in flour mixture until almost completely incorporated; add apples and fold in just until combined. Spoon batter into prepared pan. Bake in preheated oven until golden brown and a long wooden pick inserted in center comes out clean, about 1 hour. Transfer cake in pan to a wire rack, let cool 30 mins. Invert cake onto wire rack, and cool completely, about 2 hours. Sprinkle with powdered sugar and serve with whipped cream. --Cake can be wrapped in plastic wrap and stored at room temp up to 2 days.

DOUBLE APPLE BUNDT CAKE

Steps:

• Center a rack in the over and preheat to 350°F.
• Butter and flour a 9-10 inch bundt pan.
• Whisk together the dry ingredients, flour through salt.
• Working with a stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed, scraping the bowl as needed, for 3 minutes, or until the mixture is smooth, thick, and pale.
• Add the eggs one at a time, beating for about 1 minutes after each addition; you'll have a light fluffy batter.
• Reduce the mixer speed to low and beat in the apple butter.
• Add the grated apples and mix to completely blend.
• Add the dry ingredients, mixing only until they disappear into the batter.
• Using a rubber spatula, fold in the nuts and raisins.
• Turn the batter into the bundt pan and smooth the top of the batter with the spatula.
• Bake for 50-55 minutes or until a thin knife inserted deep into the center of the cake comes out clean.
• Transfer the cake to a wire rack to cool for 5 minutes before unmolding.
• Cool completely before serving.
• The cake taste much better after a day or two.