Washington State is well known for its apples and come fall, starting in September when traveling along the freeways you will see truck upon truck transporting apples not only to our local markets, but also to containerships here is Seattle, so they can be shipped all over the world. You might enjoy a day trip to Eastern Washington to see the harvest and pickup a bag or two of just picked Washington apples. Crisp and juicy they make a healthy snack.
We add apples to our fruit plates and also enjoy cooking with them. Our Apple Bundt Cake makes not only a moist, yummy cake to serve at breakfast, but also a delicious dessert with a dollop of freshly whipped cream. Guests rave every time we make one. It’s a simple recipe and if you have someone that is allergic to eggs, this is a must to add to your recipe collection.
Apple Bundt Cake
- Preheat oven to 350 degrees
- In a large bowl, with a large spoon stir together 1/2 cup vegetable oil, 2 cups sugar, 1 cup of applesauce, 2 teaspoons vanilla extract
- Measure the following into another bowl 2 3/4 cups flour, 1 1/2 teaspoons baking soda, 2 1/2 teaspoons baking powder, 2 teaspoons ground cinnamon.
- Gently stir dry ingredients into wet ingredients and stir until well blended. Fold in 4 cups of peeled, cored and chopped apples. The batter will be very thick.
- Spoon batter into a buttered and lightly floured 12 cup bundt pan. Bake 50 to 60 minutes at 350 degrees. Top should be browned and a toothpick inserted in the center of the cake will come out clean. Cool for 15 minutes and then turn out onto a plate to cool.
Best served with a dollop of whipped cream and enjoy every scrumptious bite.