Apple Bundt Cake

Apple Bundt Cake
Adapted from Design Sponge

I received a bag full of home grown golden delicious apples. I cannot seem to eat them fast enough and is taking up too much space in my refrigerator. I bookmarked an Apple Bundt Cake recipe from Design Sponge's website years ago. I finally gave this recipe a try and it turned out great. I'm dissappointed I didn't try this recipe sooner. The cake is not overly sweet and moist which is great to eat as a breakfast cake...or a great afternoon tea cake. This cake didn't exactly clear up the apples in my refrigerator, so I am planning to bake a second one this week because it's that delicious!
 
1 tablespoon organic natural cane sugar (0.3 ounce)
2 teaspoons ground cinnamon
4 cups diced peeled apples (about 1:3.9 to 1:6.4 pounds)*
3 cups unbleached WHITE whole wheat flour (12.3 ounces)
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups organic natural cane sugar (13.2 ounces)
1  cup EXTRA LIGHT olive oil or expeller-pressed canola oil (7.0 ounces)
1/4 cup orange juice (2.0 ounces)
2-1/2 teaspoons vanilla extract
4 large eggs (7.2 to 7.6 ounces)
1 cup chopped walnuts or pecans, toasted and cooled (3.5 ounces)
1/4 cup powdered sugar for dusting

*Approximately 1.75 to 2.0 pounds at purchase weight. After apples are peeled, cored and diced, the weight will be anywhere from 1:3.9 to 1:6.4 pounds. I like to use Golden Delicious, Gala, Macintosh, or Pink Lady varieties.
 
Preheat oven to 350 degrees. Position oven rack to the center of the oven. Coat a 10-inch (12-cup) bundt pan or tube pan with nonstick baking spray. Set aside.
 
In a tiny bowl, whisk together the 1 tablespoon sugar and the 2 teaspoons ground cinnamon with a tiny whisk or a fork until thoroughly combined. In a medium-size bowl, combine the apples and the cinnamon-sugar mixture and toss until thoroughly combined. Set aside.

Sift together the flour, baking powder, 1 teaspoon ground cinnamon and salt into a separate medium-size bowl. Set aside.

In a large-size mixing bowl, combine the 2 cups sugar, oil, orange juice, vanilla and eggs. Using a whisk, whisk vigorously together until smooth (couple of minutes). Add the flour mixture and gently whisk together just until combined, but do not overmix. With a rubber spatula, fold in the chopped nuts.

Spread one-fourth of the cake batter into the prepared bundt pan. Evenly sprinkle in one-third of the apple mixture. Continue to alternate layers of cake batter and apple mixture ending with the cake batter. Do not need to worry whether all the apples get completely covered by cake batter. It will turn out during baking.

Bake for 1 hour or until golden brown and top springs back with lightly touched. Let cake cool in the pan for 10 minutes.

Unmold cake and continue to let cake COOL COMPLETELY on a wire rack (about 2-1/2+ hours). Make sure the bundt cake has cooled completely before dusting the powdered sugar. If cake is not completely cooled, the powdered sugar will melt.

 

Dust with powdered sugar and ready to slice and eat.

If cake is going to be left out for more than two days at room temperature, it's best to store cake in the refrigerator covered with plastic wrap or placed in an airtight container. This cake will become more moist with age.

Yield 8 to 16 slices, approximately 301 calories per 1/16 slice

Chai Bars

Chai Bars

These chai bars are 100% whole wheat and made with the same spices from Masala Chai beverage. These chai bars are moist and delicious. Enjoy them for a quick snack, afternoon tea and they are not too sweet for a quick breakfast on the run.

2 cups whole wheat flour (9.0 ounces)
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons groiund ginger
1-1/2 teaspoons ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground fennel
1/8 teaspoon ground black pepper
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened (8 ounces or 2 sticks)
1 cup packed light brown sugar (7.0 ounces)
1/4 cup organic evaporated cane juice (1.7 ounces)
2 large eggs (3.6 ounces)
2 tablespoons mild molasses (1.5 ounces)
1 teaspoon vanilla

Preheat oven to 350 degrees. Position oven rack to the center of the oven. Grease a 9 by 13-inch size baking pan with nonstick baking spray. (I use ungreased Analon brand 9 by 13-inch size baking pan).

In medium-size bowl, combine the flour, cinnamon, cardamon, ginger, cloves, fennel, black pepper, baking soda and salt. Using a small whisk, stir everything together until combine. Set aside.

Combine the butter, brown sugar and evaporated cane juice in the mixing bowl of an electric mixer. Using the paddle attachment, cream together the butter and sugars until light and fluffy, about 5 minutes. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Add the molasses and vanilla and mix on medium speed just until combined. On low speed, add the flour mixture in 3 additions, scraping down the sides of the bowl after each addition. Continue to mix on medium speed just until blended.

Using a rubber spatula, give the batter a good folding to incorporate any dry flour mixture at the bottom of the mixing bowl, if any. Transfer batter into the prepared baking pan. Spread the batter evenly over the bottom of the pan with an offset spatula.

Bake bars for about 21 to 25 minutes or until nicely browned and firm when lightly touched. Cool completely. Cut into 16 squares.

Yields 16 bars
Each bar is approximately 200 calories