Someone called and wanted to know if I had any good bundt recipes. This apple cake was the first to come to mind. It is so delicious (I make it in a 9 x 13 pan as well.) It's nummy for fall...and the glaze makes it perfect. (Laurie is a fabulous cook so anything by her is wonderful. We stay with the Barnsons when we got to National Rodeo Finals. They also have the ranch at Circleville that we love to go to. I voted for Laurie in one presidential election. Lynn is Marie Osmond's home teacher. There. That's my "meet the Barnsons." Just make the cake!
Glazed Fresh Apple Cake
Laurie Barnson
Cake
3 cups finely chopped peeled apples
1 (1 lb. 2.25-0x.) pkg. Pillsbury Moist
Supreme Yellow Cake Mix
1 (3.4 oz.) pkg. instant vanilla pudding
and pie filling
1 ½ tsp. cinnamon
½ cup oil
½ cup water
4 eggs
Glaze
1 1/4 c. firmly packed brown sugar
½ cup butter, cut up
1/4 cup apple juice
Heat oven to 350 degrees. Generously grease
and flour 12-cup Bundt pan. In large bowl,
combine all cake ingredients; beat at low speed
until moistened. Beat 2 minutes at high speed.
Pour batter into greased and floured pan.
Bake at 350 degrees for 40 to 55 minutes or until
toothpick inserted in center comes out clean.
Cool in pan 15 minutes.
In medium saucepan, combine all glaze
ingredients. Cook over medium-high heat until
mixture comes to a boil, stirring occasionally.
Boil 1 minute. Reserve 1/4 cup glaze; keep warm.
With cake still in pan, pour remaining glaze over
warm cake between cake and edges of pan so glaze
runs down sides of cake. Let stand 15 minutes.
Invert cake onto serving plate; remove pan.
Slowly pour reserved 1/4 cup glaze over top of
cake. If desired, sprinkle cake with powdered
sugar. Serve warm or cool. Great with whipped
cream or small scoops of cinnamon vanilla ice cream.
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