Monday, May 9, 2011

A Bundt In The Oven

A holiday favorite 'round my family when I was growing up was my Mom's Fresh Apple Cake.  A very simple bundt cake that was reasonably light, tasty, and well received.

I've in past generally reserved it for Fall and Winter holidays, but with Easter brunch approaching, I decided I had a craving.

While searching for comparable recipes, I noticed that it is a very popular and common dessert and there are lots of permutations (even with different fruit!) that allow for interesting options and flavors.

This recipe includes a glaze that my Mom didn't often include, but I've found that it adds an extra but subtle sweetness that compliments the otherwise mild flavored cake.

The Cake

2 cups of AP flour
1 1/4 cup oil
3 cups apples, thinly sliced (3-5 apples, granny smith, golden delicious, etc)
1 cup pecans
2 cups sugar
3 eggs
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon allspice

Grease/butter the bundt pan thoroughly (use a brush if necessary) and flour.  I like to sprinkle in a little bit of extra cinnamon in with the flour to give the cake a nice crust.

Preheat oven to 325.

Mix sugar into the oil.  Beat the eggs and mix into oil/sugar mixture.  In a separate bowl, combine the flour, salt, soda, and spices.   Add the dry to the wet.  Fold in the pecans.  Fold in the apples.   Pour into pan and level it out.  Bake for 70 minutes (give or take.  Test with a toothpick at 70 minutes)

Allow to completely cool before trying to release from the pan.

The Glaze

1/4 cup butter
1/2 cup cream
1/2 cup packed brown sugar
1 tablespoon of flour
1 teaspoon vanilla extract

Heat in a double boiler (or an equivalent) until thick.

Drizzle over the top of a cool cake.


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