Recipe 1452 - Apple Bundt Cake
Recipe 1452 - Apple Bundt Cake
(by Shirley McNevich)
6 baking apples (washed, peeled, cored and cut into bite sized
pieces)
5 TBSP white sugar
2 tsp. cinnamon
3 cups flour
2 cups white sugar
1 cup canola oil
4 beaten eggs
1/4 cup orange juice
3 tsp. baking powder
3 1/2 tsp. vanilla
1 tsp. salt
In a bowl add 5 TBSP white sugar, cinnamon--stir. Add all apple
pieces to cinnamon sugar mixture--toss and combine until coated. In a
separate bowl add flour, 2 cups white sugar, baking powder, and salt--
stir until mixed. Add canola oil, beaten eggs, orange juice, and vanilla-
-stir just until mixed. Grease a tube cake pan or bundt cake pan. Pour
half of the batter into the greased pan. Spread half of the apples
evenly on top of the batter. Pour the rest of the batter over the apple
layer. Spread the rest of the apples over the top. Bake at 350 degrees
for 1 hour to 1 hour 30 minutes--test after 1 hour. The top should be
golden brown and inserted toothpick should come out clean and
apples should be tender. Let it cool 15 minutes, then invert it on to a
cake plate.
Continue to:
Other Recipes:
- 1427 - Apple Pie Cheesecake
- 1366 - Tomato Tuna Casserole
- 1499 - Walnut Bundt Cake
- 1492 - Macaroni and Cheese Tomato Casserole
- 1346 - Italian Wedding Soup
- 1323 - Black Walnut Cookies
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
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