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[recipe testing] double apple bundt cake
Oct. 20th, 2010 11:01 amInspired by The Food Librarian, I set out to make this Dorie Greenspan double apple bundt.
I actually found the cookbook, Baking: From My Home to Yours, at a random Marshall's store when I was out shopping with my mom. It's literally a tome, but they had priced it at $7.99 so I figured why not. Little would I know that it would become one of my favorite baking references here on out.
I know I sound like a remnant of a bygone era when I say this, but I really like making bundt cakes. I've borrowed my mom's pan indefinitely and have made numerous cakes (mostly pound cakes or banana cakes) using it. Maybe it's a false sentimentality, because I don't think I remember my mom making too many bundt cakes in my childhood, even though she did have a couple of cake pans back home in the Philippines too.
Anyway, this recipe makes a lot of bundt. I still had apples from when we went apple-picking a while back so I used a combination of empire, golden delicious, and macintosh for the recipe. I even made my own apple butter since I wasn't going to buy a jar of it only to use 1 cup; it's easy to enough to make anyway. I added the nuts and raisins, but you can skip them if you don't like such elements mixed in your cake, or if you're serving it to others who may be allergic, etc.
(If you don't have the book, the recipe's here.)
I actually found the cookbook, Baking: From My Home to Yours, at a random Marshall's store when I was out shopping with my mom. It's literally a tome, but they had priced it at $7.99 so I figured why not. Little would I know that it would become one of my favorite baking references here on out.
I know I sound like a remnant of a bygone era when I say this, but I really like making bundt cakes. I've borrowed my mom's pan indefinitely and have made numerous cakes (mostly pound cakes or banana cakes) using it. Maybe it's a false sentimentality, because I don't think I remember my mom making too many bundt cakes in my childhood, even though she did have a couple of cake pans back home in the Philippines too.
Anyway, this recipe makes a lot of bundt. I still had apples from when we went apple-picking a while back so I used a combination of empire, golden delicious, and macintosh for the recipe. I even made my own apple butter since I wasn't going to buy a jar of it only to use 1 cup; it's easy to enough to make anyway. I added the nuts and raisins, but you can skip them if you don't like such elements mixed in your cake, or if you're serving it to others who may be allergic, etc.
(If you don't have the book, the recipe's here.)