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Apple Cinnamon Bundt

Fall apples take center stage in the aromatic Bundt cake.

Apple Cinnamon Bundt


3 Granny Smith apples, peeled, cored and thinly sliced
3 tablespoons sugar
1 1/2 teaspoons cinnamon
4 eggs
1/3 cup orange juice
1 cup vegetable oil
2 cups sugar
2 1/2 teaspoon vanilla
1 teaspoon orange zest
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt

Cooking Instructions

Preheat oven to 350 F. Grease and flour a 12 cup or larger Bundt pan.

In a medium bowl, place apples, sugar and cinnamon. Toss to coat thoroughly. Reserve.

In the bowl of a stand mixer, combine the eggs, orange juice, and oil. Beat until well blended, one to two minutes. With mixer on low, pour in sugar. Increase speed to medium high and beat for two minutes. Scrape down bowl. Mix in vanilla and orange zest on low speed.

In a medium bowl, whisk together flour, baking powder and salt. On low speed, gradually add flour mixture to liquid ingredients. Scrape down bowl. Increase mixer speed to medium and beat for 3 minutes. Fold in apples. Pour batter into prepared pan.

Bake for 1 hour an 15 minutes or until wooden skewer inserted in center comes out clean.

Cool the cake in the pan on a cooling rack for ten minutes. Remove cake from pan and cool completely. Dust with confectioners sugar.

Serves 12.

Equipment List

Mixing Bowls
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