Apple Bundt Cake
A terrific breakfast cake that will disappear like dew before the sun...
4 medium Golden Delicious apples (about 1-1/2 lbs.) peeled and cut into 1/3-inch pieces
5 Tbsp. sugar
2-1/2 cups sugar
2 tsp. ground cinnamon
4 large eggs
1 cup vegetable oil
1/4 cup orange juice
1 Tbsp. grated orange peel
1 tsp. vanilla extract
3 cups all-purpose flour
3-1/2 tsp. baking powder
1/2 tsp. salt
confectioners' sugar
Preheat oven to 350° F. Grease and flour 12-cup Bundt pan. Mix apple pieces, 5 tablespoons sugar and ground cinnamon in medium bowl. Combine 2-1/2 cups sugar, eggs, vegetable oil, orange juice, orange peel and vanilla extract in large bowl; whisk to blend. Stir flour, baking powder and salt into egg mixture. Spoon 1-1/2 cups batter into prepared Bundt pan. Top with half of apple mixture. Cover with 1-1/2 cups batter. Top with remaining apples, then batter. Bake cake until top is brown and tester inserted near center comes out with moist crumbs attached-- about 1 hour 30 minutes. Cool cake in pan on rack 15 minutes. Run knife around sides of pan to loosen. Turn cake out onto rack. Cool at least 45 minutes. Dust with powdered sugar. Serve slightly warm or at room temperature.
Source: "Bon Appétit, December 1999, Amanda Denton, Barre, VT"
|
Â
Â
Â
|
member logon
