So, I’m into Bundt Cakes now. Apple Cinnamon Bundt cake to be exact.


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Bundtastic. This cake is what happens when you go apple picking and then have no idea what you’re going to do with the 30 lbs of apples you’ve acquired.

INGREDIENTS

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 1/2 cups packed light-brown sugar
  • 4 large eggs
  • 6 Granny Smith apples, peeled, cored, and sliced 1/4 inch thick

DIRECTIONS

  1. STEP 1

    Preheat oven to 350 degrees. Make the cake: In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.

  2. STEP 2

    In a large bowl, combine butter, brown sugar, and eggs. Whisk until smooth. Gradually whisk in dry ingredients just until combined (do not overmix). Using a rubber spatula, fold in apples. Spoon batter into a 12-cup nonstick Bundt pan, and smooth top. Bake until a tester inserted in cake comes out clean, 50 to 60 minutes. Cool in pan on rack 15 minutes; invert onto rack to cool completely.

Original recipe from Martha Stewart here

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