I find it much easier to experiment in the kitchen making sweets than savory items because I always have butter, eggs, sugar, flour, and fruit in my kitchen. In the winter, I always have nuts as well. So I was extra happy to see Shelly’s recipe for an Apple Bundt Cake. The cake keeps and travels well so it’s the perfect cake to take to a friend’s house for afternoon tea, or hoard for yourself!
Happy Baking!
-Kristina
About k studio: Green design doesn’t have to look a certain way. At k studio, Shelly Klein and Mary Klein (our favorite mother-daughter team) believe that good design and sustainability are not at odds with one another. They present a unique line of home accessories designed with this idea in mind. Their products are manufactured in Grand Rapids, MI. Click here for K Studio’s Apple Bundt Cake recipe.
APPLE BUNDT CAKE
Very often on Saturdays I go to the Farmer’s market early with my neighbor and dear friend Lisa Price. We live around the corner from each other in the Creston neighborhood of Grand Rapids, Michigan. We’re both really into cooking with fresh, locally grown produce and there is such an abundance right now. Apples are particularly delicious this time of year so we decided to make a lovely apple Bundt cake to enjoy with a nice pot of coffee. -Shelley
Ingredients:
4 cups apples- peeled, cored, and diced (the original recipe calls for 2 cups but I always double the amount of fruit in recipes and this one is no exception)
1 tablespoon white sugar
1 teaspoon ground cinnamon
3 cups all purpose flour (375g)
3 teaspoons baking powder (15g)
½ teaspoon salt
2 cups white sugar (400g)
1 cup vegetable oil (240ml)
¼ cup orange juice (60ml)
2 ½ teaspoons vanilla extract (12ml)
4 eggs
1 cup chopped walnuts (120g)
¼ cup powdered sugar for dusting (we wanted our Bundt to be more festive so we made a simple icing with milk and powdered sugar)
Directions:
1. Preheat oven to 350F/180C degrees. Grease and flour a 10” (26CM) Bundt or tube pan. In a medium bowl, combine the diced apples, 1 tablespoon white sugar, and 1 teaspoon cinnamon; set aside. Sift together the flour, baking powder, and salt; set aside.
2. In a large bowl, combine 2 cups white sugar, oil, orange juice, vanilla, and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped nuts.
3. Pour 1/4 of the batter into prepared pan. Sprinkle with 1/3 of the apple mixture. Alternate layers of batter and filling ending with batter.
4. Bake in preheated oven for 55 to 60 minutes, or until the top springs back when lightly touched. Let cool in pan for 10 minutes then turn out onto cute cake plate and perhaps a doily if you have one. Be careful not to over bake. I like it a little gooey.
Shelly says about this recipe: I eat out a lot. I’m pretty lazy about cooking but I really enjoy baking so I thought it would make sense to share one of my favorite coffee cake recipes. I don’t remember where this recipe came from- I certainly do not claim to have written it but I have made it many times and it is really delicious! What fun to enjoy a piece in my dining room with one of my favorite friends!
I hope you enjoy it!
