Bundt Dutch Apple Cake
I made this recipe in an aluminum disposable baking pan, 10 x 12 inches in size. It took 60 minutes to bake, was golden-brown in color. I used 4 golden delicious apples, which are sweet, so I used half lemon and half orange juices. I added 1/2 tsp salt, used 1/3 cup brown sugar on the apple slices instead of the 5 T sugar, and added 1 T molasses to the cake batter. The recipe directs to use the large bowl for the eggs, sugar, liquids; but then, the dry ingredients which were set aside (in what?) are to receive this wet mixture. I mixed the dry into the wet in the large bowl and went on my merry way. I haven't tasted this cake yet, but it smells scrumptious. I plan to take it to a bridge group tomorrow, after I decorate it with cream-cheese-icing flowers spaced so that each sits in the center of a small square serving. The top surface is perfect for minimalist icing. I'm certain it will be enjoyed.
Four stars because a bit of work on the recipe would make it easier: 3 tsp baking powder = 1 T; use a scant T of vanilla and put it in the OJ so you won't forget it and the vanilla bottle gets safely stowed away; since the apples vary a bit, what's the harm in using 1/3 cup for the sugar that goes on them?
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May 26, 2014