Sunday, October 2, 2011
Apple and Walnut Bundt Cake
From the kitchen of One Perfect Bite...I love fall and the aromas of the fall kitchen. The scents of cinnamon and cloves permeate the house and ready the senses for the sprees of holiday cooking that lie ahead. The cooler weather is invigorating and surging energy forcibly retires the slow and measured pace of summer. One item on the list of things that must be done is our yearly hunt for apples. Actually, it's more like a forray than a hunt, but it demands at least one day be spent in an orchard picking apples. Lots of apples. I'm convinced that this sweat equity sets my cooking efforts apart from those who let others do the picking for them. Fortunately, my family loves apples and, I know that our harvest, however large, won't last long enough to spoil. I make this bundt cake every fall. It's not my favorite apple dessert, but it's really delicious, and because it's not frosted, it's wonderful to tote from one place to another. It's really easy to make and is always well received. I thought you might enjoy it. Here's the recipe.
Apple and Walnut Bundt Cake ...from the kitchen of One Perfect Bite
1 cup canola oil
1 tablespoon vanilla extract
2 cups shredded peeled tart apples
2 cups sugar
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon baking powder
1 cup chopped walnuts
2 tablespoons confectioners' sugar
2 tablespoons brown sugar
1) Preheat oven to 325 degrees F. Grease and flour a 10-inch bundt pan.
2) Combine eggs, oil, and vanilla in a large bowl. Beat to combine. Add apples and sugar and beat for 1 minute longer.
3) Combine flour, cinnamon, baking soda, salt, nutmeg and baking powder in another bowl. Add to apple mixture, beating until blended. Stir in walnuts.
4) Pour batter into prepared pan. Bake for 50 to 60 minute, or until a toothpick inserted near center of cake comes out clean. Cool for 10 minutes. Remove cake from pan andcool right side up on awire rack Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack with right-side of cake facing up. 5) When cool, combine confectioners' sugar and brown sugar in a small bowl. Sprinkle over top of cake. Yield: 15 servings.
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