Spiced Bundt Cake

4 T butter
3 Golden Delicious apples, peeled and cut into 1-inch cubes
1 c brown sugar
3 c flour
1 T baking powder
2 t cinnamon
3/4 t salt
1/2 t ginger
1/4 t cloves
1/4 t nutmeg
3/4 c sugar
1 c oil
3 large eggs
1 t vanilla
1/2 c milk
1 c finely chopped walnuts

1 c powdered sugar
1 t finely grated lemon zest
4 t fresh lemon juice

Preheat oven to 350F.  Grease and lightly flour a 10-inch bundt pan. 

Melt butter in skillet over medium heat.  Add apples and 1/4 c brown sugar, stirring to coat.  Cook over medium heat, stirring often, until apples begin to soften and brown lightly, about 10-12 minutes.  Remove the apples from the heat and allow to cool slightly.  Set aside.

Combine flour, baking powder, cinnamon, salt, ginger, cloves and nutmet in a medium-sized bowl. 

Blend the remaining 3/4 c brown sugar, white sugar, oil, eggs and vanilla in a large bowl with an electric mixer on medium speed.  With the mixer on low speed, alternately beat in the flour mixture and the milk, beating until just blended.  Using a rubber spatula, fold in the apple mixture and the walnuts.

Scrape the batter into the prepared pan.  Bake until a toothpick inserted comes out clean, about 1 hour (up to 1 hour 15 minutes).  Allow cake to cool in the pan on a wire rack for 15 minutes.  Then remove it from the pan to the wire rack and let it cool completely, about 2 hours.

Prepare the citrus glaze:  Combine the powdered sugar, lemon zest and lemon juice in a bowl, stirring until blended and smooth.  Place the cake on a serving plate, pour glaze over the top, letting it drip down the sides.  Let the glaze set, then cut into slices and serve!


Parade Magazine (December 11, 2005, page 15)
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