Tiny New York Kitchen: Spiced Apple Bundt Cake

Spiced Apple Bundt Cake

By Victoria Hart Glavin of Tiny New York Kitchen

It’s the weekend, which is a great time to make a Spiced Apple Bundt Cake. This cake also makes an excellent holiday cake. Serve it as a morning coffee cake or an after dinner dessert, your choice.

Ingredients

2 1/2 Cups Unbleached Flour

2 Teaspoons Baking Powder

1 Teaspoon Kosher Salt

1/2 Teaspoon Baking Soda

1 Tablespoon Ground Cinnamon

1/4 Teaspoon Ground Nutmeg

1/8 Teaspoon Ground Cloves

1/2 Cup Milk

1/2 Cup Chunky Applesauce

3 Large Eggs (Room Temperature)

1/3 Cup Olive Oil

1 Cup Chopped Tart Apples (Such As Granny Smith)

1 Teaspoon Vanilla Extract

Preheat oven to 350 degrees. In large-size bowl combine flour, baking powder, kosher salt, baking soda, cinnamon, nutmeg, and cloves. In large-size bowl combine eggs, olive oil, milk, applesauce, apples, and vanilla. Whisk until smooth.

Gradually add flour mixture to egg mixture. Beat 2 minutes and make sure to scrape the sides and bottom occasionally.

Grease 10 inch Bundt pan. Pour batter into pan and gently tap the cake pan on the counter until the batter is level. Place in oven for 40 to 50 minutes until toothpick or knife inserted in center comes out clean. Remember that each oven heats differently.

Remove from oven. Cool in pan on rack 15 minutes. And then invert onto rack to cool completely. Transfer to cake plate.Sprinkle with cinnamon sugar, your favorite icing or leave plain. Makes 1 Cake

Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 60 Minutes

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”

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