Apple Bundt Cake
Apples and orange juice give this cake a tangy flavour, and keep it super moist!
Ingredients
| For apples | ||
| Apples | 2 Cup (32 tbs) , peeled, cored and diced (500 ml) | |
| Sugar | 1 Tablespoon | |
| Ground cinnamon | 1 Teaspoon | |
| Dry ingredients | ||
| All purpose flour | 3 Cup (48 tbs) (750 mL) | |
| Baking powder | 3 Teaspoon | |
| Salt | 1 Pinch | |
| Wet ingredients | ||
| Sugar | 2 Cup (32 tbs) (500 mL) | |
| Vegetable oil | 1 Cup (16 tbs) (250 mL) | |
| Orange juice | 1/4 Cup (4 tbs) (50 mL) | |
| Vanilla extract | 2 1/2 Teaspoon (12 mL) | |
| Eggs | 4 | |
| Chopped pecans/Chopped walnuts | 1 Cup (16 tbs) (250 mL) | |
| For dusting | ||
| Icing sugar | 1 Tablespoon (as needed) |
Directions
GETTING READY
1. Preheat oven to 350 degree F or 170 degree C.
2. Grease a 10-inch Bundt or tube pan and set aside.
MAKING
3. In a medium bowl, combine the diced apples, white sugar and cinnamon. Mix and set aside.
4. In a separate bowl, mix together the flour, baking powder and salt; set aside.
5. In a large bowl, combine 2 cups white sugar, oil, orange juice, vanilla and eggs. Whisk together until smooth.
6. Stir in the flour mixture until smooth, then fold in the chopped pecans.
7. Pour ⅓ of the batter into prepared pan, then sprinkle on ½ of the apple mixture. Repeat the layers until all the mixture is used up ending with batter.
8. Pop in oven and bake for 55 to 60 minutes, or until the top springs back when lightly touched.
9. Let cool in pan for 10 minutes, then turn out onto a wire rack and allow cool completely.
FINALIZING
10. Sprinkle with icing sugar just before serving.
SERVING
11. Cut into slices, serve and enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 638Calories from Fat 285
% Daily Value*
Total Fat 33 g50.8%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol
Sodium 173 mg7.21%
Total Carbohydrates 82 g27.3%
Dietary Fiber 3 g12%
Sugars 49 g
Protein 8 g16%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
