Mom's Apple Cake Bundt - Day #11 - I Like Big Bundts

Day 11 of I Like Big Bundts: 30 Days of Bundt Cakes
My Mom's Apple Cake Bundt

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!

Thanks to my friend JustJenn of JustJennDesigns for making the logo!

Join me as I make 30 Bundts all leading up to National Bundt Day on November 15th! Spread the joy of Bundts!

Usually, my mom makes her apple cake in a 9 x 13 pan. I halved the recipe and baked it in this cute 6-cup Bundt. It is the middle-bear of the Goldilocks of Bundts. I also diced the apples instead of slicing them thin. This is what the 9 x 13 pan looks like - snack cake style.

This recipe is dairy-free! Whoo hoo! And tastes like FALL. For us in Los Angeles, you have to eat fall since our leaves don't change, and like today, it's hot!

Why do Bundts rock this world? The beautiful use of powdered sugar. So pretty, elegant and easy.

Beth of Exploring with Beth made Day #3 Pumpkin Apple Spice Bundt! Check it out here...she's a talented baker who is also making her own vanilla - how cool!

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