Relishing It

The leaves have been tumbling down for the last couple of weeks here.  It seems that even after several hours of weekend raking– or what Radd calls ‘the worst possible way to spend an afternoon’– we wake on Monday morning to a blanketed backyard.  I don’t mind it so much.  Having a huge, majestic tree makes it worthwhile.  In the Spring, I love seeing the new green leaves come in. It also protects us from the brutal afternoon Summer sun while the kids play in the backyard through July and August.  And for a few all-to-brief weeks in October, I get to enjoy the transformation of leaves from deep green to brilliant yellow and orange.  Then they fall.  And they keep falling.  I’ll take it though, even if it means we have to rake our tails off for a few days every October.

Speaking of October, I’m still hooked on those delicious, tart apples, so I thought I’d throw together an apple dessert.  This Double Apple Bundt cake is one of my favorite styles.  It’s dense, moist, and fuss-free.  To be honest, I actually find most bundt cakes to be better the day after they’re made.  It’s as if they’ve had a chance to consolidate, or come together a bit more…it’s hard to explain, but there’s just more substance the day after baking.  Aside from having fantastic flavors, this cake is also a great make-ahead dessert.

This cake has a BIG apple flavor.  It combines a double-shot of grated apples and either apple butter or apple sauce.  I’ve made it both ways, and they’re equally good.  The addition of toasted walnuts and white raisins provide nice texture, though neither is overpowering.  I’m not a huge raisin fan, but they really work here.  I also added whole grains and cut back on the sugar and butter.   Make this cake– with a cup of coffee, it tastes like Fall.

The Recipe:  Double Apple Bundt Cake

1 cup all-purpose flour

1 cup white whole wheat flour (substitute all-purpose, if necessary)

1/2 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon kosher salt

1 stick unsalted butter  (8 tablespoons)

1 cup brown sugar

3 eggs, room temperature

1 cup apple butter or applesauce

2 medium apples, peeled, cored, and grated

1 cup walnuts, chopped and toasted

1/2 cup plump golden raisins  (regular will work, too)

Confectioners’ sugar for dusting, optional

For the Icing

1/3 cup confectioners’ sugar

about 2 tablespoons orange juice

Preheat oven to 350°F.  Butter a 9-to-10-inch (12 cup) Bundt pan.  Dust pan with flour if it’s not non-stick.

Whisk together the flours, baking powder, baking soda, spices, and salt.  Using a stand mixer fitted with the paddle attachment, beat the butter and the sugar on medium speed for about 3 minutes.  Scrape the bowl as needed.  Add the eggs one at a time, beating for about 1 minute after each addition. Reduce the speed to low and add the apple butter or sauce — your batter will look curdled.  Add the grated apples and mix to completely blend.  Add the dry ingredients  and mix until just combined.  Do not over mix.  Using a rubber spatula, fold in the nuts and raisins.

Pour mixture into the prepared Bundt pan and smooth the top.  Do not place on a baking sheet.  Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.  Transfer to a rack to cool for 5 minutes before unfolding and cooling the cake to room temperature.  If you can stand it — cover the cake overnight with either plastic wrap or a cake dome and let sit at room temperature.  This will allow the flavors to meld and the texture of the cake will be wonderful.

Make the icing by combining the confectioners’ sugar and some of the orange juice into a bowl.  Slowly add more of the juice until you get your desired consistency to drizzle on the cake.  Ice the cake and allow a few minutes to dry before slicing into it.  Enjoy!

Source:  Adapted from Dorie Greenspan’s Baking From My Home To Yours

Thanks for stopping by Relishing It today– enjoy your weekend!

Laurie

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