It wouldn’t be fall without apples, and since fall is now in its final month I figured I had better get moving on my apple baking!
For apple picking this year I went to a familiar orchard, but with a new face. Jessica O. was in need of her first apple picking experience, which kind of blows my mind because she is from West Virginia, meaning she participated in 4-H and knows how to knit, sew, and make a mean batch of pepperoni rolls. It seems like apple picking would have fallen in there somewhere.
Determined to correct this, we hit up Russell Orchards in Ipswitch for the following reasons:
Hot and greasy Cider Donuts at $4 for a half dozen.
The Biting Pig…click on his picture with caution. I warned you.
Gorgeous leaves and apples…including the 2010 “Twilight Apple”.
We had a great time, but onto the Bundt cake!
As you may know, I love Bundts. My mom gave me the official Bundt Classics cookbook from Nordic Ware for my birthday last summer and I finally cracked the spine with this recipe.
I actually made 2 of these this weekend. John and I went to a birthday party Friday night, and then to a pre-wedding celebration for Greg and Courtney last night. I enjoyed the cake so much the first time that I wanted to make another one, and since I knew we’d be seeing Greg and Courtney and they just bought their first home a few months ago, I thought it could double as a housewarming offering.
Greg and Courtney are getting married next month. Greg and John lived next door to each other growing up, and he is one of Greg’s groomsmen. They are one of those couples that just makes you happy – the second you meet them you feel right at home. It was so much fun seeing them last night and meeting their extended wedding party – I can’t wait for their big day!
Awesome, right? They totally are.
And so is this cake! The alternating layers of golden cake, sliced apples, and streusel crumbs is seriously delicious, and would go great with your morning coffee. Or anytime, really… It’s also incredible easy.
The one thing that’s tough about a cake is that you can’t cut it open for a picture before you give it away without people noticing, so you have to take a picture of your slice with your (amazing) new phone’s camera.
Then you eat the whole thing.
Apple Streusel Bundt Cake
Adapted from “Bundt Classics” by Nordic Ware
3 cups all purpose flour
2 cups sugar
1 cup vegetable oil
1/2 cup water
1 tbsp. baking powder
2 tsp. vanilla
1/2 tsp. salt
4 cups peeled, thinly sliced apples (I used Golden Delicious, Braeburn, and Granny Smith)
3/4 cup sugar
1/4 cup all purpose flour
1/4 cup butter, room temperature
2 tsp. cinnamon
- Preheat the oven to 325 degrees and grease/flour a 12-cup Bundt.
- In a small bowl, combine the ingredients for the streusel and set aside. You want the mixture to be crumbly.
- In a large bowl, add all ingredients except for the apples and mix until combined, around 2 minutes on medium speed (I said it was easy).
- Place 1/3 of the batter into the Bundt, then add on half of the apple slices. Layer and overlap the slices evenly, but do not allow them to touch the pan.
- Add 1/2 of the stresuel crumb topping in an even layer over the apple slices. Try to keep the crumbs as much away from the edge of the pan as possible.
- Add another 1/3 of the batter on top of the streusel, carefully smoothing with a spoon or rubber spatula.
- Repeat the layers with the remaining apples and streusel crumb mixture.
- Finish with the final 1/3 of the batter, and smooth to cover all of the streusel.
- Bake for 75-85 minutes, or until golden brown and a knife inserted into the center comes out clean.
- Cool for 10 minutes on a wire rack in the Bundt pan, then invert onto the rack and cool completely.
- If desired, glaze the cake or dust it with powdered sugar before serving.