Apple Bundt Cake

 

Apple Bundt Cake

Inverted

A Slice

On very rare occasions like today, we're celebrating with an Apple Bundt Cake! Using brown sugar instead of white gives it a GBD (golden brown and delicious) goodness. I followed an online recipe but adapted it to my preferences. White sugar was replaced with brown sugar, the diced apples were dusted with cinnamon and sugar and Granny Smith apples were replaced with Gala apples. A Bundt cake is so much fancier than a plain sheet cake and it felt good to have an excuse to use my Bundt pan.

Ingredients

3 cups all-purpose flour

1 tsp. baking soda

1 tsp. salt or to taste

1 tsp. ground cinnamon

2 cups brown sugar

3 large eggs

2 tsp. vanilla extract

1-1/2 cups Crisco vegetable oil

3 medium Gala apples, peeled and diced

1 can Pam butter spray

Directions

1. Preheat oven to 325F.
2. Lightly grease a Bundt pan with Pam butter spray.
3. Sift flour with baking soda, salt and cinnamon and set aside.
4. Using a hand-mixer, blend eggs with vanilla extract and oil.
5. Add a third of the flour to egg mixture and blend until combined.
6. Repeat adding two more batches of flour and blend until combined.
7. Fold apples into cake batter and pour into prepared Bundt pan.
8. Bake at 325F for 55-70 minutes until a toothpick inserted into the center comes out clean.
9. Remove cake from oven and set aside for half an hour before serving.

Serve with caramel sauce or ice cream.