Recipe by jillybeans
"This is a very moist Bundt cake that lets you use up those apples that might be going soft. My family loves this. It is a Fall tradition at our home."
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2 1/4 cups
2 1/4 teaspoons
apples - peeled, cored and shredded
This is my second time making this cake and it is wonderfully delicious. Both times I decreased both sugars by 1/4 cup and it was sweet enough. I also added 1 cup of walnuts. The first time I made the cake I cut back on the apples because it seemed like so much but didn't take into account that the apples would cook down so the second time I actually added more. Also, the second time around, I added another 1/2 tsp of cinnamon and 1/2 tsp of nutmeg. Although it was great the first time I thought it lacked the spice you get with apple pie. Came out great both ways but I will stick to how I made it the second time.
Excellent flavor, super moist. Easy recipe.
The recipe called for too much sugar. I reduced the white sugar to half a cup and added a cup of walnuts. It turned out great after my modifications.
I made these in muffin tin instead and this recipe yielded 24 cupcake sized muffins with baking time of 20 minutes. You will have to fill the papercups all the way as the batter doesn't rise much.
This cake is excellent. I made it precisely as written, and it's wonderful. Didn't let it cool the whole 60 minutes, 'tho, because the kids were clamoring for dessert. I allowed the pan to cool for 15 minutes, until I could see that the outside edge was separating from the pan. Ran a knife around the tube, and it came right out. Cut it immediately with a serrated knife, and they're eating it right up, warm from the oven. Yummy!
This cake is simple and very good. I cut the sugar in half and chopped the apples instead of grating them - received lots of compliments on the cake.
Can’t go wrong with this! Absolutely amazing! I used a mixture of apples and cut them into cubes. my apples were small so i thought i wouldn't have enough, but actually i left some out! it ended up being about 6-7 cups. Very moist with a "crunchy" outside.
This cake was way better than I expected. I used 11 cups of shredded apples. I only had half a stick of butter, so I used half a stick of butter and one of those little 4 oz applesauce containers. It was light and moist. Yum!
A great way to use up an overabundance of apples with other staple ingredients; making this extra simple. I only had golden and red delicious apples of smaller to medium size and it was plenty. I just threw them into the food processor and left a few larger bits. Left the skins on for added color and fiber. Only additions were 1/2 tsp. black walnut extract and 1/2 tsp. nutmeg, 1/4 tsp. clove. I agree with other reviewers as to the ease of not sticking. This was the easiest cake I ever got out of a bundt pan! I only tasted the remaining moist coating left inside the pan but it tasted wonderful.
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Cake VII
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 63
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