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Apple Cake VII

SUBMITTED BY: jillybeans PHOTO BY: EMMA37

"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."

PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	1 Hr 30 Min

SERVINGS & SCALING

Original recipe yield: 1 - 10 inch Bundt pan

USMETRIC

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INGREDIENTS

2 1/4 cups all-purpose flour
2 1/4 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup butter
1 cup white sugar
1 cup brown sugar
3 eggs
2 teaspoons vanilla extract
7 apples - peeled, cored and shredded

READ REVIEWS (54)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, cream together the butter, brown sugar and white sugar until fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Beat in the flour mixture. Fold in the shredded apples.
Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool in the pan for 60 minutes, then turn out and sprinkle with confectioners' sugar, if desired.

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REVIEWS

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Reviewed on Sep. 10, 2006 by LOHSOOKKUAN

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.

9 users found this review helpful

Reviewed on Sep. 10, 2006 by Jen

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.

6 users found this review helpful

Reviewed on Oct. 8, 2005 by Marti

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!

6 users found this review helpful

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Recipe Submitter:

jillybeans

	Cooking Level: Expert Home Town: Wilford, Idaho, USA Living In: Orem, Utah, USA
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NUTRITION INFORMATION

Servings Per Recipe: 16

Amount Per Serving

Calories: 267

Total Fat: 7.1g
Cholesterol: 55mg
Sodium: 399mg
Total Carbs: 48.9g
Dietary Fiber: 2.3g
Protein: 3.2g

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