Moosewood's Fresh Apple Spice Bundt Cake - I Like Big Bundts 2013 - Day 4

Moosewood's Fresh Apple Spice Bundt Cake

Day 4 of I Like Big Bundts

Welcome to Day #4 of I Like Big Bundts 2013! Days and days of daily Bundts as we countdown to National Bundt Day on November 15, 2013. I truly love big Bundts. Cake is delicious, and frosting is not. Thus, the Bundt is awesome.

Today's bundt is from the Moosewood cookbook Moosewood Restaurant Favorites: The 250 Most-Requested, Naturally Delicious Recipes from One of America's Best-Loved Restaurants - if it made the cut into the top recipes of a 40 year old restaurant, then you know it's a keeper. I remember using the Enchanted Broccoli Forest by Mollie Katzen in my undergrad years (the vegetarian years). I've never been to New York's Moosewood Restaurant, and hope to one day experience all their yummy delights.

This recipe is called "Sara's Fresh Apple Spice Cake" in the book (page 333). She brought it to her interview at Moosewood in 1973 and got the job.

The recipe doesn't call for a particular variety of apple so I found some Gala Apples on sale and picked them up. I peeled them, but you don't have to if you want more of a rustic touch.

You can serve this with a dusting of powdered sugar...or just plain. If you want to go crazy, you can serve it with some whipped cream or ice cream too.

Ah, fall. Days might be getting dark while you are still at work, but you get to eat lots of cinnamon spice and apples. So it's not all that bad.

See you tomorrow for another Bundt for...I cannot lie, I Like Big Bundts! - mary

I Like Big Bundts 2013 (so far)
Day 3: Butterscotch Bundt Cake
Day 2: Ultimate Lemon Pound Cake Bundt
Day 1: Orange Marmalade Jubilee Bundt

Recipe: Moosewood's Fresh Apple Spice Bundt Cake

Adapted from Sara's Fresh Apple Spice Cake from the book: Moosewood Restaurant Favorites: The 250 Most-Requested, Naturally Delicious Recipes from One of America's Best-Loved Restaurants

1 1/4 cups vegetable oil (I used canola oil)
2 cups (380 grams) lightly packed brown sugar
3 large eggs
3 cups (420 grams) unbleached all-purpose flour or 2 cups white and 1 cup whole wheat flour (I used all white flour)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon cinnamon
1/2 teaspoon ground cardamom
2 teaspoons pure vanilla extract
3 tablespoons apple juice, milk, buttermilk or water (I used water)
3 cups chopped apples (I used Gala apples because they were on sale!)
1 cup chopped nuts (pecans, walnuts, or almonds) (I did not include nuts)
Powdered sugar (optional topping)

1. Preheat the oven to 350°.
2. Prepare a Bundt pan by greasing and flouring it, or spraying it with Pam with Flour.

3. Using an electric mixer with paddle attachment, beat the oil and sugar until creamy. Add the eggs one at a time, beating well after each addition. 

4. In a large bowl, sift together the flour, baking soda, baking powder, and spices. 

5. With the mixer on slow speed, add the dry ingredients and  apple juice or water and vanilla.

6. Fold in the chopped apples and nuts (optional). Batter will be thick. 

7. Pour the batter into the pan and bake for 50-70 minutes (depending on your oven) until the cake is golden brown, pulling away from the sides, and a toothpick comes out clean. 

8. Let it on a wire rack for 15 minutes and then invert from pan and let cool completely. 

9. Sprinkle the top with sifted powdered sugar when the cake is cool (optional). Enjoy!