Friday, October 30, 2015

Apple Bundt Cake

Kicked off our Halloween weekend with this autumn treat, an easy recipe shared by a fellow cult survivor on an online forum years ago, back when we were busy moms of babies and before we had Facebook!

This fruit-studded cake makes a fantastic quick breakfast. We eat it plain, but a simple glaze could dress it up for dessert. And I used tart apples. If your apples are sweet, you can reduce the sugar by 1/3 cup.

Bake this recipe in either a 9 x 13" pan or a bundt pan. Instead of the standard "grease & flour", I spray the pan well, then generously sprinkle cinnamon over the baking spray. This gives the cake a darker presentation as well as an extra boost of flavor.

Apple Bundt Cake

4 cups diced peeled apples

3/4 cup oil
1/4 cup milk
1 1/3 cup sugar
1 tsp. vanilla
2 eggs

2 cups flour
1/2 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon

Combine all ingredients and pour into prepared pan.

For bundt pan:
Bake 55 minutes at 350 F.

Cool 10 minutes in pan. Turn out onto wire rack and cool two more hours before serving.

For rectangular pan:
Bake 25-30 minutes at 350 F.