Fall has arrived in many areas of the country, and our weather is the classic hot one day and cool the next. Whatever the weather, this apple bundt cake is perfect.
Lynne of Honey Muffin chose this week's Tuesdays with Dorie recipe and it created quite a stir in Twitter land. My fellow tweeting TWD bakers were positively rhapsodic about this choice. The consensus is it's better the next day but mine disappeared before it had even cooled all the way. I'm not a big fan of raisins in baked goods, so I left them out and added more pecans. Just a few observations:
- Butter your bundt thoroughly before flouring it to help your cake pop out intact
- Apples become very wet when grated. I poured off the liquid, not wanting the cake to be overly wet. In hindsight, it would have been delicious to drink.
- Although I didn't, you could easily replace 1/2 cup of the flour with whole wheat without a change in texture (plus the color of the cake means your kids won't be able to tell!)
- Let it cool completely before slicing. It smells so good it's impossible to wait, but if you do, your cake won't crumble like mine did when sliced.
- Dorie says this is better if you wrap it overnight before serving. I have to take her word for it. It smelled too good to wait.