apple bundt cake

applebundt_cake

I know this recipe might have been better saved for the fall, but ever since Boston Boy and I peeled and chopped dozens and dozens and dozens of apples for applesauce at Miriam’s Kitchen I’ve been craving a sweet, cinnamon apple treat. I volunteered to bake dessert for a dinner party our esteemed Ragnar captain, LatinThunder hosted this weekend and this bundt cake is a convenient and easily-transportable (read: won’t Cake Wreck tossed into a bag and hanging from the handles of my bicycle).

Gather the following:

ingredients

Your favorite baking spray
2 cups flour
1 1⁄2 cups sugar
1 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. baking powder
1⁄4 tsp. salt
1⁄2 cup butter
1⁄2 cup applesauce
3 eggs
2 apples, peeled, cored, and chopped (I used Fugi)
1/2 cup raisins (not pictured, these were a game time addition!)

I started by making a half batch of Liz’s yummy applesauce. The rest is a glorified dump cake. You need one bowl, a stirring utensil, and you’ll be golden delicious (couldn’t pass up the opportunity for an apple pun!). In a large bowl, melt butter in the butter melter (read: microwave). Stir in sugar.

DSC_0636

Add your eggs.

DSC_0637

Then your cinnamon.

DSC_0638

Then your applesauce.

DSC_0641

Then your fresh apples.

DSC_0644

Then your raisins (I might also recommend pecans or walnuts if you have any handy!).

DSC_0645

Then your dry ingredients.

DSC_0646

Mix it all up, and then pour into a well sprayed (or buttered and floured) bundt pan.

DSC_0648 2

Cook at 350 for about 40 minutes (or in my case a little over half of Denise Austin’s yoga tape – streaming on Amazon Instant thankuverrymuch!). Let your cake thoroughly cool before wiggling around the edges with a knife. DSC_0649

Say a little prayer and hope she comes out easy! Thankfully my bundt came right out. Slice & serve! The cake’s delish and makes a great simple dessert that won’t leave you sugar-rushing, side-split, buckled over lamenting whoever initiated the fairy tale that there’s “always room for dessert”, but it’d also make a great breakfast! If you’re looking for a little more presentation and want to glam this cake up a bit – I recommend (in increasing level of difficulty) either a) sifting powdered sugar on top, b) whipping up a quick powdered sugar glaze, or c) getting fancy and making a caramel/dulce de leche sauce to drizzle on top. Get creative!

You’re the apple of my eye!

Julia

cinnamon crumb coffee cake

CoffeeCakeFinal

There’s nothing better to scarf on your way out the door to church on Easter morning than a big hunk of crumbly coffee cake – it’s moist, crumbly, and will give you a more stable sugar high than a Cadbury egg for breakfast. Alleluia!

We think this cake gets better with age, so whip up & bake the evening before your coffee o-cake-sion!

CoffeeCakeIngredients

Ingredients:

Topping:

8 tbs butter + 8 tbs butter

¼ c sugar

6 tbs brown sugar

2 tbs cinnamon

½ tsp kosher salt

1 ½ c flour

Cake:

2 ½ c flour

1 c sugar

¾ tsp salt

2 ½ tsp baking powder

8 tbs butter

1 c heavy cream

6 tbs sour cream

2 eggs

2 ¼ tsp vanilla

Filling:

1 ½ tsp brown sugar

⅓ c chopped pecans

2 tsp sugar

½ tsp cinnamon

Start by making your crumble topping. Melt 1 stick of butter, and stir in both sugars, cinnamon, and salt. Then gradually mix in your flour until your mixture is nice and crumbly!

 

CoffeeCakeTopping1

CoffeeCakeStir

Crumble

 

Next, make your filling by combining brown sugar, sugar, cinnamon and pecans (mine were hand-picked Arkansas pecans, yum!).

Pecans

Topping1

 

Now, it’s time to make the cake batter. In a small bowl, whisk together flour, baking powder, sugar, and salt. In a measuring cup, whisk together melted butter, cream, sour cream, vanilla, and eggs until smooth & creamy. Pour wet ingredients over dry ingredients and stir to combine.

BatterUp

 

Then, it’s time to assemble the cake! Butter a square pyrex dish (8×8 or 9×9 recommended). Pour half your batter into the pan, sprinkle filling over the first layer of batter, then cover with remaining batter. Finish by heaping the topping on top of the batter.

BatterPrep

Bake at 325 for 45 minutes to an hour or until your cake passes the toothpick test – I recommend taking this cake out when it’s slightly on the rarer side. Let your cake cool. Before serving, melt a stick of butter and pour over the top of the cake.

BakedCrumble

 

This coffee cake is a stand alone breakfast treat or would be the perfect addition to any brunch spread. If you’re feeling funky, try adding your favorite berry (we’re trying blueberries next time). Special thanks to HoustonFoodGuy for sous-chefing.

Crumble love,

Julia