I know I have been lax about posting recipes lately. (I think the last time I posted a recipe was late last year). But I have not done a whole lot of baking since the holidays. However, that changed last weekend, as it was both my mom’s and brother, Daniel’s birthdays. Well, technically, my mom’s birthday changes every year because she has always gone by the lunar calendar, which, because the number of days in the lunar calendar is different than that in the solar calendar, her birthday changes from year to year. I did trace back her birthday on the solar calendar, and she was born on St Patty’s Day, March 17, but my mom has been reluctant to take on a fixed date for her birthday on the solar calendar – if any of this makes sense!
Anyhoo, I usually make something with coconut for my mom on her birthday, as that is her favorite flavor. But because we ended up celebrating her birthday and my brother’s on the same day, I decided to bake one item that they would both like. Looking through my Pin board of saved recipes, I decided upon a fresh apple cake from Anne Byrn’s – aka the Cake Doctor – new website. I picked this made-from-scratch cake because my mom has been making her version of apple cake for many years and loves it, and also because this is the type of cake my brother likes – not too sweet. I did not frost the cake as the original recipe instructs, but baked it in a Bundt pan instead of in layers. Also, I cut out a third of the oil, in deference to my parents’ preference for desserts with less fat – apple pie not withstanding. Even without frosting and less oil, the cake still ended up delicious. Believe me when I say, you won’t miss a thing. The perfect recipe for everyone!
Fresh Apple Bundt Cake – Adapted from Anne Byrn
1-1/2 cups white sugar
1/2 cup packed light brown sugar
1 cup vegetable oil
3 large eggs
2 tsp vanilla extract
3 cups all purpose flour
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking soda
1/2 tsp salt
3-1/2 cups chopped, peeled apples, cut into 1/2-inch chunks (from 2-3 large apples)
Powdered sugar, optional
1) Place a rack in the center of the oven, and preheat the oven to 325 F.
2) Coat the interior of a 12-cup Bundt cake pan with baking spray. Set aside.
3) Place sugars and oil in a large mixing bowl. Blend with an electric mixer on medium-low until the mixture lightens, about 2 minutes.
4) Add the eggs, one at a time, beating well after each addition.
5) Add vanilla extract and mix.
6) In a separate bowl, mix the flour, cinnamon, nutmeg, baking soda, and salt together with a fork. Sift into the bowl with the egg batter. Stir to combine with a wooden spoon.
7) Fold in the apples.
8) Pour the batter into the prepared pan. Smooth the top with a rubber spatula.
9) Place the pans in the oven. Bake until a skewer inserted into the cake comes out clean, about 60 to 70 minutes.
10) Remove cake from oven and set on a cooling rack. Allow to cool for 20 minutes. Then turn out cake to cool completely.
11) If you’d like, dust top of cake with powdered sugar.
Yield: 16 slices
Have you ever lightened a recipe? Have you noticed any difference when you’ve done so? Please share in the comments.