Sunday, November 18, 2012

Apple and Olive Oil Cake #Bundt a Month


   I read that November 15 is National Bundt Day. It's like the birthday for the bundt cake! I am a few days late for the bundt day but hey, better late than never! Life has been a little crazy around here but I had to find the time to bake this bundt cake. It's getting close to Thanksgiving, less than a week to go, so might as well think of it as a make-ahead Thanksgiving dessert. The seemingly energetic bakers Lora of Cake Duchess and Anuradha of Baker Street are hosting Bundt-a-Month. I am always happy to be able to use my beautiful bundt pan and this month's Bundt a Month theme is spice.  I like spices because I grew up with spices in all kinds of dishes, from savory to sweet. 

   When I saw that the theme is spices, I knew that I wanted to have cardamon in the cake. Not only do I have ground cardamon left from a canning project a couple months back, but I also that cardamon gives everything a clean taste.  I also wanted to use apples or pears because it is that time of year! I searched and found the Molly O'Neill recipe on the New York Times website for Olive Oil and Apple Cider Cake. It has the right proportions for my pan. I get lazy and don't want to re-calculate measurement so that it'll be right for my big bundt pan. This one sounded right for my needs but I made my own modifications. 


   I stopped by the farmer's market and got some fujis and suncrisps. I may have added in an empire as well. I added in cardamon and cinnamon while cooking down the apples. I also left many pieces of apples in the apple sauce. 

As the batter baked into a beautiful bundt, my house smelled of baked apples with a touch of cinnamon and cardamon.

   The original recipe can be found on the New York Times website: Olive Oil and Apple Cider Cake.  It's a wonderful recipe - easy with few ingredients. I wanted the apple to shine so I am calling mine Apple and Olive Oil cake.  I added in a teaspoon and half of ground cardamon and a teaspoon of cinnamon while the apples were cooking down into applesauce. I sprinkled it with confectioner sugar after it cooled a bit. This cake would be great with some whipped cream or more of the applesauce over a slice of bundt. The beauty of the bundt pan is that it makes simple delicious cakes look so pretty.  


3 comments:

  1. I love how beautifully the batter comes together with a bunch of simple ingredients! Your bundt looks gorgeous, Xena! Thank you for baking along with us :)

    ReplyDelete
  2. It is very important to choose the right style wedding baked comfort food that suites your personality and wedding style or theme. The wedding cake has to fit the couples theme, style and personality.

    ReplyDelete