Mmmm…Apple Bundt Cake
Wednesday, November 9th, 2005
I am already a bad housewife. I was in a mood today where I just felt sorry for myself and was so uninspired to do anything that I pretty much did nothing all day. I did use my massage and pedicure gift certificate that my Mom gave me for my birthday. That helped me to relax a bit, but I still was not even motivated to put anything in the crockpot. So we had Subway for dinner and I made cake. Cake always puts everyone in a good mood, and this cake takes the cake! It is really easy to put together and the brown sugar adds such a wonderful depth of flavor. And I don’t feel so bad eating it since it has apples in it and I cut the oil in half by using some applesauce (my favorite trick!).
This cake forms a wonderfully sweet, crunchy crust and I could easily eat the whole thing at one sitting- especially a day like today! Though things are looking up, I have some new projects to work on next week which I am excited about and I get to spend the next two days with my Mom who is in town for a conference. Friday is outlet shopping, a girl’s best remedy for the blues. So make this cake if you need a pick me up, or just an easy fall dessert.
Apple Bundt Cake
2 cups or so apples - peeled, cored and diced
1 teaspoon ground cinnamon
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1/2 cup applesauce
1/4 cup orange juice
2 1/2 teaspoons vanilla extract
4 eggs
1/4 cup confectioners’ sugar for dusting
1. Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt or tube pan. Sift together the flour, baking powder, cinnamon and salt in a large bowl and set aside
2. In a medium bowl, combine sugars, oil, orange juice, vanilla and eggs. Beat at high speed until smooth. Add to flour mixture. Fold in chopped apples.
3. Pour batter into prepared pan.
4. 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.
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