Apples and Autumn are on my mind.
The leaves on the trees are beginning to tinge on their tips and the sky has been clear and blue with gorgeous sunsets.
I tried a recipe for a tasty bundt cake that is moist and filled with spices and shredded apples. Substitute pecans for the walnuts or leave the nuts out all together. Toss in raisins if you like. Sprinkle with confectioners' sugar or frost.
You won't bite into chunks of apples in this cake but you will notice the apple flavor as it blends with the cinnamon, nutmeg and cloves.
Apple Walnut Bundt Cake
slightly adapted from Taste of Home Original Recipe
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 tsp ground cloves
1 cup vegetable oil
1 tablespoon vanilla
2 cups sugar
2 cups peeled, shredded tart apples
1/2 cup walnuts, chopped
1 cup confectioners' sugar
1/2 tsp. butter, melted
2 Tbs. cream or milk (or amount to desired consistency)
dash salt (optional)
Preheat oven to 325 degrees
Grease and flour 10-in. fluted bundt pan
In bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves.
In mixer bowl, beat eggs, oil and vanilla. Mix in sugar; Add the dry ingredient mixture and mix until well blended. Stir in the apples and walnuts.
Pour into pan; bake 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Combine frosting ingredients and drizzle/spread on cooled cake.
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