Fresh Apple Bundt Cake

One of the great things about fall is apples!  They're everywhere now and I think I love every dessert possible that involves them ~ like Apple Pie, Apple Pop Tarts, Apple Strudel, Apple Upside Down Cake, Apple Fritters, Candied Apples and this cake.  This cake is a moist bundt cake that is layered with lots of cinnamon sugar coated apples, then topped with a spiced glaze.  My farm stand had lots of varieties - I used a combination of gala and granny smith for this cake - they are both good baking apples.  It tastes like fall, so comforting and appley!  

Mini Bundts

Full size bundt

Recipe

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:
http://astore.amazon.com/rosscoubak-20/detail/B00004W4UX

Enjoy!