Full size bundt
4 med-large apples, peeled and sliced thin - gala and/or granny are good choices
2 cups sugar, plus 4 1/2 Tbsp - divided
4 1/2 tsp cinnamon
3 cups flour
3 tsp baking powder
1 tsp salt
1 cup vegetable oil
4 large eggs
1/4 cup orange juice
2 tsp pure vanilla extract
Glaze: 1 1/2 cups powdered sugar, 1 Tbsp melted butter, 4-5 Tbsp milk, 1/3 tsp cinnamon, 1/8 tsp nutmeg - or use 1/2 tsp apple pie spice- spice it to your liking :)
Preheat oven to 375 degrees. Spray large bundt pan with baking spray. In a large bowl combine the apple slices with 4 1/2 Tbsp sugar and the cinnamon, toss to coat all apples and set aside.
Sift the flour, remaining sugar, baking powder and salt into the bowl of a stand mixer. Make a large well in the center of this mixture and pour in the oil, eggs, oj and vanilla. Mix with a paddle attachment until well blended - batter will be thick. Spoon 1/3 of the batter into the prepared pan. Layer 1/2 the apples in a ring over the batter. Spoon another 1/3 of the batter over the apples and gently spread. Layer the remaining half of apples over. Spoon remaining batter over the apples and gently spread. Bake for about 1 hour, until deep golden and a toothpick comes out clean. My big cake came a wee bit too dark, cooked it a little over - but still yummy. Adjust cooking times if making mini bundts.
When cake is cool, prepare the glaze. In a small bowl, combine the powdered sugar, butter and spice, add milk one Tbsp at a time until smooth and of drizzling consistency. Drizzle glaze over cooled cake.
This recipe was adapted from a recipe found in Newsday in Sylvia Carter's column
|Layering the apples - 1st layer|
I used the large bundt pan in this set, available in my store here: