Apple Bundt Cake

Is it a bunt? A boont? Why is there a ‘d’ in there? All of these questions about a cake pan? Why yes. This pan mimics a traditional European style fruit cake.

There is a scene in the movie, My Big Fat Greek Wedding  (which my sisters and I have watched at least 50 times), when Mrs. Portokalos receives a bundt cake and does not know what it is or how to pronounce it. You can view the clip here: https://www.youtube.com/watch?v=WPvO53JHnmY

Throughout my childhood, my mom, would bake up amazing cakes. Can you guess where I get my love for baking from?

She never feared adding fruits or spices to her cakes. If we had a pineapple, she threw it into her carrot cake. If we had berries, she would create a delicious compote to top a moist golden butter cake. My mom would get requests from family members for her banana bread on a weekly basis!! She is my inspiration for this cake.

As the holiday season approaches, I will be posting more dessert recipes as they have been highly requested. Here is my apple bundt cake…

Ingredients:

2 cups Granny Smith apples, chopped

3 cups all purpose flour

2 cups white sugar

3 teaspoons baking powder

1/2 teaspoon baking soda

1 cup vegetable oil

1/4 cup orange juice

2 teaspoons ground cinnamon

1/2 teaspoon salt

2 1/2 teaspoons vanilla extract

4 eggs

For the glaze:

2 ounces cream cheese, at room temperature

1 tablespoon unsalted butter, at room temperature

1 teaspoon orange zest

1 cup confectioners sugar

1/2 teaspoon vanilla extract

2-3 tablespoons milk

1/2 cup chopped toasted pecans

Ingredients:

1. Preheat oven to 350 degrees. Combine apples with 1 teaspoon cinnamon.

2. In a stand mixer, using the paddle attachment, combine the eggs, vegetable oil, vanilla, orange juice, and sugar until combined.

3. In a separate bowl, sift together flour, salt, baking soda, baking powder and remaining 1 teaspoon cinnamon. Mix in with wet ingredients.

DO NOT OVERMIX!

4. Gently fold in the apples into the cake batter.

5. Spray your bundt pan with non stick spary. Pour batter into the pan and place in oven. Bake for 50 to 55 minutes or until toothpick comes out clean when poked into the cake.

6. While cake is baking, make your glaze. Using a whisk attachment on your mixer, whisk together cream cheese, butter, powdered sugar, vanilla extract, and organge zest. Add in milk 1 tablespoon at a time. You want the glaze to be a consistency which is thinner than a traditional frosting.

7. Allow cake to cool and drizzle with glaze. Top with pecans.

8. Enjoy 🙂

I love my new spatula! I got it at Anthroplogie 🙂