Hudson Valley Apple Bundt Cake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 1 |
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this recipe is one from the Hudson Valley... I have been to this farm... this is from the Prospect Hill Orchard in Milton, New York, is 200 years old and has over 20 varieties of apples that are sold commercially. Read more . The Clarke clan has tended its Hudson River valley apple orchards for seven generations. This cake is a favorite family recipe. the recipe was in the Saveur in Issue #62 Ingredients:
1 tsp. butter |
2 cups plus 1 tsp. flour |
1 1⁄2 cups sugar |
1 tsp. ground cinnamon |
1 tsp. baking soda |
1 tsp. baking powder |
1⁄4 tsp. salt |
1⁄2 cup vegetable oil |
1⁄2 cup applesauce |
3 eggs, lightly beaten |
2 jonagold, empire, or ida red apples, peeled |
cored, and chopped |
2 cups chopped shelled walnuts |
Directions:
1. 1. 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.
2. 2. 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.
3. 3. 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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