My mom doesn't...um.
Let me start over.
I love my mom.
Let's get the affirmation out first!
My mom doesn't bake. I don't remember her baking much of anything growing up. Except Banquet Frozen Fried Chicken - oh dear, my brother and I thought that was such a hot damn TREAT. I can't even imagine how much saturated fat that has...but I digress.
I thought it would fitting to do a "I remember this as a kid" Bundt entry. You know, rev up the nostalgia (or figure out where this Bundt obsession came from).
But I couldn't find anything in the memory bank. I don't think our family owned a Bundt pan. The only things I remember my mom making were: Okinawan dango (donuts), Finger Jello, Libby's Pumpkin Pie with frozen pie crust, and Apple Cake.
So, cue the sappy family history music, bring out the black and white photos, and image the Food Librarian's Mom making apple cake....that I'm now adapting into a Bundt!
Join me as I make 30 Bundts all leading up to National Bundt Day on November 15th! Spread the joy of Bundts!
See you back here tomorrow for another Bundt! - mary the food librarian
My Mom's Apple Cake Bundt
Since this is 6-cup Bundt, I halved the recipe. Click here for the full recipe (for a regular size Bundt or 9 x 13 pan)
1 egg
1/2 c + 2 Tablespoons veggie oil
1/2 c sugar
1 t vanilla
Sift or whisk together in a separate bowl:
1 c flour, dash of salt, 1 t cinnamon, 1/2 t baking soda
2 large green apples (I used granny smith apples)
1/2 c walnuts (optional)
1. Peel and dice the apples. For this Bundt, I diced them. When I make it in a 9 x 13 pan, I slice them.
2. You can mix this all by hand. No KitchenAid needed. And if you want to be like my mom, make it is a green Tupperware bowl.
3. Beat eggs with oil with a whisk until foamy. Then add sugar, vanilla, and sifted dry ingredients. Fold in apples and walnuts.
4. Um. I don't know how long I baked it. Oops. It was at 350 degrees and I started checking at 30 minutes. When a wooden skewer or toothpick comes out clean, it's done. The regular 9 x 13 version bakes for 45 minutes.
Recipe:
My Mom's Apple Cake for the 9 x 13 pan
I Like Big Bundts recap:
The Food Librarian confesses: I Like Big Bundts
Day 1: Pumpkin Spice Bundt with Buttermilk Icing
Day 2: Chocolate-Cinnamon Bundt Cake with Mocha Icing
Day 3: Pumpkin-Apple Spiced Bundt
Day 4: Cinnamon Ripple Sweet Potato Bundt
Day 5: Chocolate Zucchini Bundt
Day 6: Cardamom Vanilla Bundt
Day 7: Monkey Bread in a Bundt
Day 8: Pumpkin Chocolate Chip Bundt
Day 9: Coconut Bundt
Day 10: Sweet Potato Bundt
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18 comments:
First can I say I also used to love banquet fried chicken...something about that crispy greasy skin...haha. Now onto the cake. Delicious!!! I love all the chunks of apples throughout the cake...yum!
The thick chunks of apple in this cake really entice me. I'm very happy with your bundt series. I love it! In fact, you've inspired me to request vintage bundt pans as Christmas gifts.
Wait, a 6 cup bundt is the mama bear? Please tell me there's a 3 cup bundt somewhere out there - please? And sorry for being absent through your mania of bundts, but I promise that I've drooled over each and every one! This one looks just perfect for the current weather in WI - cloudy and drizzly and cold.
Love the story to go with this one! Sometimes you just gotta have chunky bundts! ;)
I love the chunks of apples. My Mom doesn't really bake either. Only banana bread and now she uses a recipe that I found this year so there isn't a tradtional family recipe.
mary i haven't visited for a while but WOW YOU ARE HILARIOUS!!! i love the Big Bundts project!! heehee! i always knew you loved big bundts... !!! you should write a cookbook with the same name.
xo
I found your blog through 'Meet me in the Kitchen' and I have to say- LOVE your 30 day quest! How creative, and out of them all, I'm going to try the pumpkin and monkey bread recipes. I would love a beautiful rose bundt pan though like you...so beautiful- perfect for Christmas!
Oh, thanks for the link! (I'm also a librarian, btw!) I like the look of this one - the apple chunks remind of the pumpkin-apple one I made, and that one is SO yummy. I'll have to add this to the list of Bundts To Bake.
I wish I had pretty and multiply-sized bundt pans like you do!
My mom hates the kitchen. She doesn't like to be in there for more than 5 minutes at a time haha. So, I understand where you come from. At least you got a good recipe out of her. I know I couldn't say the same :D.
Sliced, the apple chunks in the cake remind me of your stained glass jello.
~ingrid
I'm sure you're on top of this, but there is a bake shop called "Kiss My Bundt" in LA. Have you been? http://www.kissmybundt.net/ I think your bundts look way more profesh tho!
Great project! Ihave been following along and decided that I should at least take time to leave a comment!
I have enjoyed the variety of cakes that you are sharing. So many look delightful that it is hard to narrow it down! Thanks for the motivation.
I love the crumb on your cake, especially since it's made with oil. I used to think microwave dinners were a treat because we never had that stuff growing up... stupid homemade food.. hahaha.
I love bundts because of how pretty they are without the need for frosting, but I never have enough people to feed it to!
This apple cake looks fantastic, I love the chunkiness of the apples in it. I am so enjoying the big bundts series you are doing. I check in daily.
I just recently stumbled across your blog while googling a cookie recipe and I absolutely love it!
This entry reminds me of the infamous bundt cake that I grew up with.
For some inexplainable reason for all of my childhood we had a built in microwave that I can never remember actually working and in that microwave there was a bundt cake still in its pan that stayed there for 15 years until my parents finally moved to a different home.
We left the bundt there and I always wondered what the new owners thought of it.
Your mom obviously knew a winner when she baked one! This cake is so pretty. Now I'm torn between a full sized bundt and a cute little 6 cup one. Not to mention the difficulty I'm going to have choosing a recipe!
I have a similar recipe that uses pecans. I bake it in a springform bundt and finish it with a sherry glaze (1/2 cup sherry & 1 1/2 cups sugar simmered over low until syrup - let cake sit for 15 minutes before turning out and glazing). If you can stand it, wrap the cake in wax paper and let it sit for a few days - worth the wait!
I just found your site and I love it!
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