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Monday, January 17, 2011

Happy Birthday Mommy! Cinnamon Apple Bundt Cake

The finished bundt.

I made this bundt cake for my Mom's brithday as the dessert with the bouillbaisse from my last post.  This recipe is delicious - very moist and with a nice texture because of the actual chunks of apple in the cake.  My family loves cinnamon, so the main change in the original recipe comes from adding more cinnamon to the batter.  I also replaced some of the ingredients with healthier options.

Your Ingredients:

Ingredients

  • 2 1/2 cups of all purpose flour.  (I used white whole wheat flour so that it is a little healthier).
  • 2 tablespoons 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  (try using brown Splenda to reduce calorie count).
  • 4 eggs (I put only 2 yolks in the batter to make it healthier, but then I add an extra egg white, so if you make this change, then you need 5 eggs).
  • 3 teaspoons vanilla extract
  • 6 Granny Smith Apples, peeled, cored, and cut into 1/4" thick bite size pieces
  • 1 1/2 cups cinnamon chips (Hershey's makes them, but there are also other healthier cinnamon chip options you can find at baking or health food stores)
  • lemon juice

There is an optional glaze you can put over the cake.  I never use it.  I find the dessert is sweet enough without it, and all the glaze does is add calories and extra sweetness.  But, in case you want it, the ingredients for the glaze:

  • 1 cup confectioner's sugar
  • 1 to 2 tablespoons water
To the bakin':

1. Preheat the oven to 350 degrees F.  Lightly grease a 12-cup bundt pan.
2. In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
The dry ingredients.
3.  Prepare the apples.  This is the most laborious part of the cake.  But, not if you get an apple peeler/ corer.  Like this one:
Apple peeler/ corer!
Basically, this thing is awesome.  You cut the top and bottom off of an apple and stick it onto the silver end with those three spikes.  Then, all you do is spin the handle and the machine cuts the apple into a spiral, totally peeled and cored.  Like this:
A spiraled, peeled, and cored apple. 
Spirals!
4.  Anyway, peel, core, and slice the apple into bite-size pieces.  To prevent the apples from browning as you do this, squeeze some lemon juice onto the apples. 
5.  In a large bowl, combine the melted butter, brown sugar, vanilla, and eggs.  
The wet ingredients.
6.  Gradually whisk in dry ingredients.  Do not over-mix.  And do not worry when the batter is super stiff and sticky.  It will look kinda like peanut butter.  

Thick, peanut-butter-looking (but not tasting) batter.

7.  Fold in, with a rubber spatula (it helps to spray the spatula with cooking spray), the chopped apples and the cinnamon chips until well mixed.  The mixture will be lots of apples (and cinnamon chips) and not as much batter.

Lots of apples!
 8.  Scoop mixture into the bundt cake pan.  Smooth the top the best you can with the rubber spatula.

Puttin' it in the bundt pan.
9.  Bake 55-60 minutes, or until a knife you stick in the cake comes out clean.
10.  Cool, still in bundt pan, on a wire rack for 15 minutes.

Cooling.
11.  Flip over onto rack and let cook completely.  At this point, you may enjoy!!  

OR, if you want the glaze:

12.  Whisk together the confectioner's sugar and the water.  (Use just enough water to make the glaze pourable.  If it is too thin, it won't stick to the cake.)
13.  Put wax paper under the wire rack and pour the glaze over the cake.  Then you can enjoy!

I love how chock full of apples this cake is.  Makes 10-12 servings.  Yummm!


Close-up of a slice.
Hooray!
Recipe adapted from My Baking Addiction, November 2009.

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