Apple Bundt Cake
Prospect Hill Orchard in Milton, New York, is 200 years old and has over 20 varieties of apples that are sold commercially. The Clarke clan has tended its Hudson River valley apple orchards for seven generations. This cake is a favorite family recipe.
Yield: makes 1 Cake
- 1 tsp. butter
- 2 cups plus 1 tsp. flour
- 1 <sup>1</sup>⁄<sub>2</sub> cups sugar
- 1 tsp. ground cinnamon
- 1 tsp. baking soda
- 1 tsp. baking powder
- <sup>1</sup>⁄<sub>4</sub> tsp. salt
- <sup>1</sup>⁄<sub>2</sub> cup vegetable oil
- <sup>1</sup>⁄<sub>2</sub> cup applesauce
- 3 eggs, lightly beaten
- 2 jonagold, empire, or ida red apples, peeled, cored, and chopped
- 2 cups chopped shelled walnuts
- Preheat oven to 350°. Grease a bundt pan with butter, then dust with 1 tsp. of the flour, tapping out excess, and set pan aside.
- Sift the remaining 2 cups flour, sugar, cinnamon, baking soda, baking powder, and salt together into a large bowl. Add oil, applesauce, and eggs and stir until just combined. Add apples and nuts and gently stir into batter.
- Pour batter into prepared pan and smooth out top with a rubber spatula. Bake until toothpick inserted in center comes out clean, about 1 hour. Set cake aside to cool for 15–20 minutes, then invert onto a cooling rack to cool completely.
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