This Autumnal beauty delivers nothing bundt love. Apples meet up with our Apple Pie Spice for a cinnamon spiced cake just waiting to be devoured. Pecan Oil works perfectly in this dessert delivering the perfect, moist crumb. We pair up Pure Vanilla Extract and Pure Maple Extract and have them go to work to coax sweetness and flavor from the apples and spices. The result is a big cake with big flavor. Perfect for dessert. Even better the next day for breakfast.
Time: 1 hr
Serves 12Rating
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Loading...| 3 large eggs, room temperature | |
| 1 cup walnut halves | |
| 2 ½ cups all-purpose flour | |
| 1 tsp baking soda | |
| 1 tsp Baker's Salt | |
| 2 tsp Apple Pie Spice | |
| 4 cups tart apples, diced | |
| 1 ¼ cups Pecan Oil | |
| 1 cup sugar | |
| ¼ cup light brown sugar | |
| 2 tsp Pure Vanilla Extract | |
| 1 tsp Maple Extract |
| 1. | Preheat oven to 350°F. Grease a 12 cup Bundt pan. |
| 2. | Spread walnuts on sheet pan and roast for 5 minutes, let cool and chop. |
| 3. | Peel, core and cut apples into ¼ inch dice. In a medium bowl, whisk together flour, baking soda, Baker's Salt and Apple Pie Spice. |
| 4. | Into a bowl of a stand mixer with flat beater add eggs, oil, both sugars and extracts. Beat on medium speed for 1 minute. Add flour mixture and beat on low speed for 20 seconds, just until incorporated. Scrape down the sides of the bowl. Detach the bowl from the stand and with a rubber spatula stir in the apples and walnuts. |
| 5. | Spoon the batter into the prepared pan. Bake the cake for 50 to 60 minutes, or until a cake tester inserted the near the center comes out clean and the cake springs back. |
| 6. | Let the cake cool in pan on a wire rack for 30 minutes. Invert cake on a wire rack that has been lightly coated with a non-stick spray and cool completely for 1 ½ hours. |
| 7. | Dust with powdered sugar and serve. |
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