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.
26 comments:
I've never baked a bundt cake and don't own a bundt pan. But I think I'll have to invest in one to try this recipe. Looks delicious!
Yep, I concur with everything you said...it was a big hit around here and I need to make it again soon. I could pop that piece you have featured in my mouth right now and it would be a happy breakfast.
Great tips! This cake was wonderful. Can't wait to make it again!
I pulled mine out of the oven and left the house so that I wouldn't cut into it.
I left out the raisins too...
Your cake is gone already? You know, I believe it. Definitely a delicious recipe. I omitted the raisins too.
Leslie, I just have to say, please don't let my kitchen flub-ups deter you from a fun group =). We only need to bake twice a month to participate and I have been baking every week. Maybe my baking Mojo is slipping. The cakes are tasty (Okay, the pineapple one was not my kind of dessert) and you can always skip the ones that look like they are going to make your eye twitch. Just a thought =), Shandy
Glad you liked the cake. I did too and I'm already planning on making another this weekend!
Leslie, I should introduce you to my friend in the blue and white can "Bakers Joy." You have to shake it but it works like a charm. No buttering, no flouring. I had the same question when I looked at the amount of apple juice from the tiny little shredded (from the FP) apples and I just decided, "ah what the heck, I'll just pour in the goodness and go with it." I don't think it hurt it at all. Your cake looks delicious. Wish I had some right now. Its getting hungry out. Just a snack right? Love this cake!
AmyRuth
I had to have a warm piece with vanilla bean ice cream. Delicious. It was also good the next day. I made 2 half size bundts because I wanted to share one. It was too good...we ate both minis!
Great looking cake! It was a big hit at my house too!
I am lovin Dories new cookbook too..I can't wait to bake all the goodies this month!!
Great advice, Leslie. My pans could have a better buttering (is that a word?...it should be.)
And I agree with you, it was almost impossible to wait until the next day to see if Dorie was right. :~D
Leslie, I know you would love the HCB group. You bake just like the rest of us; your passionate about cooking/baking, you enjoy good food, and you love sharing. Every time I read your blog, your love of learning and growing shows. I especially enjoy your pointers you offer for improving or changing a recipe. Hanaa will be so excited =). I can pretend it was all her.
(BTW, I feel like I have been living in my kitchen and am currently to the point of burn-out. I really need to drop a couple of groups so I can catch my breath.) =) hugs, Shandy
good call on pouring out the extra apple liquid!
Immediately and often...okay, I'm doing this again this week. Thanks for joining me!!
love apple cakes this looks delicious
I left the raisens out too. Didn't this smell so good while it was cooking. I want to eat it sooooooo bad but I am saving it for the weekend to share with friends.
Dog-gone it, I need a bundt pan. Adding it to my Christmas list.
This looks very moist and delicious.
I agree - everyone should try this cake immediately - it is that good.
I wondered if that was all that was left of the cake by the time you got your camera set up. Definitely a cake to be made again.
So glad you enjoyed this one! I had the best scent in my kitchen while making this!
My cake came out of the pan just fine, but after only cooling a couple hours, it didn't slice very well either. But no matter--it was so good, even without chocolate! ;)
Wow, sounds like it was a big hit! Ours lasted a bit longer; it's quite tasty for breakfast. =) I definitely want to do part www flour next time.
This was a good one, wasn't it? I thought about whole wheat flour, but didn't do it - next time!
I haven't joined FFWD yet. I should since it is casual participation and it will actually get me to use the book rather than just flipping through it and admiring the recipes.
I skipped this week, but it sounds like I shouldn't have!
THIS was such a good cake. And it gets better and moister as time goes by. WWF would be a perfect sub. Next time. And there will be a next time.
This was a good cake, especially with a little addition of caramel sauce.
Mimi
You know, I made this for the second time this week to take to a dinner. The first time I made it I let it sit overnight before tasting, and today I tried it fresh. It's definitely better next day! Not bad fresh, but absolutely amazing with the overnight melding period.
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