Let Us Eat Bundt Cake

The other day I read a piece about the near death of the Bundt pan, the Bundt Cake wasn’t popular and Nordic Ware was going to stop producing the pans which they had introduced and trademarked in 1950s. The in 1966 the runner up in the Pillsbury Bake Off made the now famous Tunnel of Fudge Cake and Nordic Ware had such a surge in sales of the pans they could barely keep up production. There is no single “Bundt Cake” recipe, any cake made in a Bundt Pan is a Bundt cake. I bought my first Bundt pan a year or so ago, and I love it for almost any cake, because  the hole in the center makes for extra edge; the best part.

When I set out to make this apple Bundt cake I envisioned a blond coffee-cake with a ring of spices and apples in a swirl near the top. I am not a baker (though I seem to bake a lot) and I couldn’t find a recipe that was what I was looking for, so I started with a recipe for an apple spice cake from Martha Stewart, and had my way with it. The cake, though not what I had envisioned is delicious. I opted not to glaze it, despite some heavy voting in favor of glaze on my Instagram post.  We’ve been eating slices of it for breakfast spread with either cream cheese, homemade ricotta and/or blueberry jam, and for a post dinner treat warmed and topped with whipped cream for me, and more blueberry jam for Rachel. (Just a side note about Rachel’s complete addiction to Bonne Maman Wild Blueberry Preserves which I buy in bulk because she puts it on virtually anything that holds still long enough.)

Like any good Bundt cake, this one is both dense and moist. I am still searching for the one I envisioned so if you know what I’m talking about, and you have a recipe, please send it my way!

Apple Spice Bundt Cake

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Serves	10
Prep time	30 minutes
Cook time	1 hour, 10 minutes
Total time	1 hour, 40 minutes
Meal type	Breakfast, Dessert
Website	marthastewart.com

Ingredients

• 2/3 cups cocnut oil, melted (or other neutral oil)
• 2/3 cups unsalted butter (plus 1 TBL melted)
• 3 Large eggs
• 2 cups sugar
• 1 teaspoon vanilla
• 3 Medium apples (cored but not peeled)
• 3 cups flour
• 1 tablespoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon baking soda
• 1 teaspoon salt

Directions

Step 1

Pre-heat oven to 350F Brush a 12 cup Bundt pan with 1 TBL melted butter, then flour and rotate pan to get flour to coat the inside of the pan well, tap out extra flour

Step 2

Cut cored apples in half, vertically, then horizontally Cut apples into 1/2" slices Set aside

Step 3

Sift dry ingredients together onto parchment paper, or flexible mat In a stand mixer with the paddle attachment, on medium speed, combine eggs, oil, butter, sugar and vanilla until light yellow, and all oil is incorporated

Step 4

With mixer running slowly add dry ingredients until combined

Step 5

Remove mixing bowl from stand, and mix in apples Put batter into the prepared Bundt pan, using a spatula to make sure batter (which will be thick) is filling the corners of the pan Bake for 70-80 minutes, testing with a skewer which should come out dry

Step 6

Cool cake for ten minutes in pan set on a cooling rack After ten minutes run a thin knife around edges to make sure cake will release Put the cooling rack on top of the cake pan, and invert the pan so cake drops out onto rack Let cool fully, then you can glaze, dust with confectioners sugar, or leave as is