APPLE BUNDT CAKE
This is a good wholesome cake, especially nice for the fall.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 523.5 calories, Carbohydrate 66.3 g, Cholesterol 62 mg, Fat 26.7 g, Fiber 2.1 g, Protein 6.9 g, SaturatedFat 3.5 g, Sodium 243.3 mg, Sugar 40.1 g
GRANNY SMITH APPLE BUNDT CAKE
We swear that the autumn leaves began to fall just as we pulled this delicious cake from the oven. This is a dense and moist Bundt cake with apples in every bite. It seems like there is too much oil, but the amount works perfectly in the recipe. We love the slight citrus flavor with the apples and fall spices. Drizzling the glaze (that has a hint of orange) is just right. You'll find excuses to make this cake year-round but it's the perfect cake for fall.
Provided by Debbie W @debbie110772
Categories Cakes
Number Of Ingredients 17
Steps:
- Prepare Bundt pan (butter and flour or Baker's Joy) and preheat oven to 325 degrees.
- Beat together sugar, eggs, oil, vanilla, and orange juice. Mix until smooth.
- Then slowly add the flour, salt, baking soda, cinnamon, and nutmeg mixing as you go.
- Fold in apples and pecans. The batter will be very thick and dense.
- Spoon batter into prepared pan evenly.
- Bake in preheated oven for 1 hour and 15 minutes or until a tester comes clean. Allow cake to sit in the pan for 10-15 minutes and then turn onto a cake plate. Allow to cool completely.
- Mix glaze to desired consistency.
- Drizzle the cake with the glaze and enjoy!
APPLE BOURBON BUNDT CAKE
One of my favorite pie alternatives is bundt cake. A hearty spice-filled bundt cake made from grated apples and toasted nuts, then soaked in whiskey syrup, defies the cliché of Thanksgiving dessert, yet keeps well within its harvest-time paradigm. Plus, a bundt cake, which is really just like an oversize muffin baked in a fancy pan, is easy to whip up. The booze bath helps keep it fresh, meaning you can bake it ahead and eat the leftovers for days.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Heat the oven to 325 degrees. Grease and flour a 12-cup bundt pan. In a small bowl, combine 3 tablespoons bourbon and the candied ginger. Let stand 10 minutes.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and remaining butter on medium-high speed, until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, until incorporated.
- In a separate bowl, whisk together the remaining flour with the baking powder, baking soda, cinnamon, salt and nutmeg. In a separate bowl, whisk together the sour cream and vanilla. Pour in the bourbon from the ginger mixture (reserve ginger) and whisk until smooth. Stir in zest.
- With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture in three additions, alternating between the two. Fold in the ginger, apples and pecans. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes. Cool in the pan 20 minutes, then run a paring knife around the sides of the pan to release the cake; cool, flat side down, on a wire rack.
- While the cake cools, combine the 1/2 cup granulated sugar and 1/2 cup whiskey in a small saucepan. Over low heat, gently stir until the sugar dissolves. Stir in the lemon juice and take off the heat.
- While the cake cools, make 10 slits on top with a paring knife and pour half the bourbon-sugar mixture on the still-warm cake. When the cake is fully cool, flip it and pour the rest of the glaze on the other side, then flip again to serve.
Nutrition Facts : @context http, Calories 565, UnsaturatedFat 13 grams, Carbohydrate 68 grams, Fat 28 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 13 grams, Sodium 379 milligrams, Sugar 45 grams, TransFat 1 gram
BLUE RIBBON APPLE CAKE
Jennie Wilburn of Long Creek, Oregon credits, "A friend from New Hampshire gave me this recipe for her cake, which took a blue ribbon at the county fair."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine flour, 2 cups sugar, baking powder and salt. Combine eggs, oil, orange juice and vanilla; add to flour mixture and mix well. , In a bowl, toss apples with cinnamon and remaining sugar. Spread a third of the batter into a greased 10-in. tube pan. Top with half the apples. Repeat layers. Carefully spread remaining batter over apples. , Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack; cool. Dust with confectioners' sugar.
Nutrition Facts : Calories 353 calories, Fat 15g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 165mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.
BLUE-RIBBON APPLE CAKE
From Cooks Illustrated: Finding a quick, simple cake with big apple flavor is a lot harder than it should be. We found that, more often than not, apple cakes are simply spice cakes studded with cubes of raw apple. Or they are as complicated as fine pastry. We wanted a simple, easy-to-make cake in which the sweet-tart flavor of the apples was the star of the show. Here's what we discovered: Test Kitchen Discoveries The apples must be cooked before baking to bring out the best of their flavor and reduce the juices that would otherwise turn the cake mushy as they steam. Cooking the apples in butter and sugar until soft adds a deep, caramel flavor to the cake. Not any apple will do. Tart Granny Smith apples provide the brightest, strongest apple flavor and most toothsome texture. Many other varieties turned bland and mushy once baked. For the batter, we favor a simple sour cream-style cake above the rest. The crumb is tender and the slight tanginess of the sour cream cuts through the cake's richness. Lots of recipes use Bundt pans or high-sided cake pans, but we found a low 9-inch cake pan yields the best ratio of cake to apple. Cooling the cake for five minutes before turning it out of the pan allows the caramel on the bottom of the pan time to harden just enough to stick to the apples, not the pan. "Granny Smiths are the best choice because they hold their shape nicely and are tart. Other apples that hold their shape when cooked, such as Cortlands, can also be used in this recipe. Serve with whipped cream or vanilla ice cream."
Provided by senseicheryl
Categories Low Protein
Time 55m
Yield 1 9 inch pan, 8 serving(s)
Number Of Ingredients 14
Steps:
- Adjust oven rack to center position and heat oven to 350 degrees. Lightly butter 9-inch cake pan.
- For the Apples: Place butter in large heavy-bottomed skillet over medium-high heat. Once butter has stopped foaming, add sugar and stir to combine. Continue to cook until sugar turns dark brown (it should look like dark brown sugar), about 2 minutes, swirling pan occasionally. Add salt and apples and fold with spatula to combine. Cook, stirring often, until apples have softened slightly and juices are thickened and syrupy, 5 to 7 minutes. Remove pan from heat and spoon apples into prepared cake pan.
- For the Cake:.
- In small bowl, whisk together 1/4 cup sour cream, egg, yolk, and vanilla until well combined.
- Place flour, sugar, baking powder, baking soda, and salt in large bowl. Use electric mixer on low speed for 15 seconds to blend. Add butter and remaining 1/4 cup sour cream and mix on low speed until dry ingredients are moistened, 1 to 2 minutes. Increase speed to medium and mix for 2 minutes. Add sour cream/egg mixture and beat on medium-high, scraping down sides of bowl, until batter is homogeneous and fluffy, about 1 minute.
- Spoon batter over apples and gently spread out to thin layer that covers apples. Bake until cake is dark golden brown, feels set, and cake tester comes out clean when inserted in center, 35 to 40 minutes. Transfer pan to wire rack and let cool for 5 minutes.
- Place serving plate over top of pan and invert. Let cake sit inverted for about 1 minute without tapping or shaking pan. Cake will slowly detach itself. Once cake is on platter, gently remove pan. Serve warm (not hot) or at room temperature.
APPLE BUNDT CAKE
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine sugar, applesauce, and diced apples. Mix in eggs and nuts.
- In another bowl, sift together flour, baking soda, salt, cinnamon and nutmeg. Add to apple/egg mixture and stir until combined.
- Pour into a greased 13- by 9-inch baking dish. Sprinkle lightly with additional sugar if desired.
- Bake for 1 hour.
- You can replace the walnuts in this recipe with equal amounts of almonds or pecans.
- Granny Smith, Honey Crisp, Golden Delicious, and Cameo apples are the best to use when making cakes and pies. They are firm yet juicy apples, and cook best in baking applications. They are also available year-round at your local grocery store or farmer's market.
- Serving size: 1 serving
- Calories: 244
- Fat: 4g (14.6% calories from fat)
- Cholesterol: 29mg
- Sodium: 818mg
- Total Carbohydrate: 49g
- Dietary Fiber: 2g
- Protein: 5g
BLUE RIBBON APPLE BUNDT CAKE
Blue Ribbon, indeed! This apple Bundt cake made the Test Kitchen smell like fall while baking. The cake has a wonderful spice flavor. Layering it will apples adds a lovely flavor to the cake and helps keep it moist. Drizzling the glaze on top is delicious. We're certainly not opposed to a scoop of ice cream on top of this as well.
Provided by Crystal Villa @stevesgirl83
Categories Cakes
Number Of Ingredients 20
Steps:
- Heat oven to 350 F. Grease and flour a 12-cup Bundt pan.
- Combine streusel ingredients in a small bowl; set aside.
- In a large bowl, combine all cake ingredients except apples. Pour 1/3 of batter (about 1 2/3 C) into the Bundt pan.
- Layer 2 cups of apples over the batter.
- Sprinkle with half the streusel.
- Repeat layers with another 1/3 of batter, remaining apples, and remaining streusel. End with the remaining 1/3 of cake batter. Bake for 65-75 minutes or until a toothpick comes out clean when tested.
- Cool in pan for 3 minutes.
- Then invert onto a serving plate to cool completely.
- When the cake is cool, prepare the glaze. In a small bowl, combine powdered sugar, butter, and spice. Add milk one Tbsp at a time until smooth and of drizzling consistency.
- Drizzle glaze over cooled cake.
APPLE BUNDT CAKE
I have to make this cake at least once a month for my family . I sometimes leave the walnuts out and even without the nuts this cake is a HIT. I use Fiji apples for this cake.
Provided by Ri3603
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Mix apples, cinnamon and sugar, set aside.
- Mix all the rest of the ingredients, mix well.
- Grease bundt pan.
- Add 1/3 of batter mixture to the pan.
- Sprinkle half of the apple mixture over the batter then follow with 1/3 batter, and then add rest of apples and top with rest of batter.
- Bake for 55- 60 minutes.
Nutrition Facts : Calories 511.8, Fat 26.5, SaturatedFat 3.5, Cholesterol 62, Sodium 212.9, Carbohydrate 63.7, Fiber 2.1, Sugar 37.4, Protein 6.9
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