In the spirit of Rosh Hashanah yesterday I had to make this cake. It is a must for any Jewish holiday. And even if you aren’t Jewish, you must make this cake now, in the fall, with all the apples out in full force at the markets.
Many of you who read this blog on a regular basis know I love any and every type of apple dessert. I have a strong love for the pairing of apples and cinnamon. This Bundt cake fits the bill exactly. It is moist, but not too sugary and dense like many other Apple Cakes. I’m not terribly health conscious, but I do think that most desserts like this don’t need all the oil and sugar. This cake is lightened naturally by relying on the sweetness of fresh apples, lemon zest and lemon juice. I also like to grate my apples on a box grater instead of peeling and dicing for two reasons: for one, the apples are more evenly distributed in the cake and aren’t weighed down, and the second reason? I’m just too lazy to peel and chop.
I’m so sorry it’s been nearly two weeks since my last post…I can’t believe how fast these weeks have flown by! My kids have started school and with that comes room mom meetings, 504 meeting, curriculum night meetings, sports meetings and everything else that comes with having lots of little ones running around. I promise I won’t go that long again…or at least I’ll try! Happy Baking Everyone!!
DAIRY, EGG AND NUT FREE SPICED APPLE BUNDT CAKE
1 1/4 c. granulated sugar
3/4 c. vegetable oil
3/4 c. unsweetened applesauce
1 T. vanilla extract
3 c. unbleached all purpose flour
1 T. baking soda
1 T. ground cinnamon
1 tsp. salt
1/8 tsp. ground nutmeg
3 c. peeled, grated apples (about 4, any variety but I love granny smith and braeburn)
Juice and zest of 1/2 lemon
Preheat oven to 350 degrees and spray a Bundt baking pan with Dairy Free Baking Spray.
In the bowl of a mixer fitted with the paddle attachment, combine the sugar, oil, applesauce and vanilla until combined. In a separate medium bowl, combine flour, baking soda, cinnamon, salt and nutmeg with a wire whisk. Add to the sugar mixture and mix thoroughly.
In a medium bowl, combine the peeled, grated apples with lemon zest and juice. Use a rubber spatula to fold in apples into sugar/flour mixture. Pour batter into prepared Bundt cake pan and bake about an hour or until top is golden brown and toothpick comes out clean.
Cool slightly, loosen cake from pan and turn onto serving platter. Sprinkle with confectioners’ sugar.