Apple Bundt Cake
Country
I love this recipe because the cake has a thin, crunchy crust and a soft, delicious inside. With the butter cream sauce, it's almost like eating candy.
SERVINGS: 12-16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. Bake: 1-1/4 hours + cooling
Ingredients:
- 2 eggs
- 2 cups sugar
- 1-1/2 cups vegetable oil
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups diced peeled apples
- 1 cup chopped pecans
- BUTTER CREAM SAUCE:
- 1/2 cup butter, cubed
- 1 cup sugar
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
Directions:
In a large mixing bowl, beat the eggs, sugar and oil. Combine the flour, baking soda, cinnamon and salt; gradually add to batter (batter will be very stiff). Fold in apples and pecans.
Pour into a greased 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
For sauce, melt butter in a small saucepan. Add the sugar, cream and vanilla. cook and stir over low heat until sugar is dissolved and sauce is heated through. Slice cake; serve with warm sauce. Refrigerate leftover sauce. Yield: 12-16 servings.