Mom's Apple Cake Bundt - Day #11 - I Like Big Bundts

Tuesday, October 27, 2009

Mom's Apple Cake Bundt - I Like Big Bundts
Day 11 of I Like Big Bundts: 30 Days of Bundt Cakes
My Mom's Apple Cake Bundt

My mom doesn't...um.
Let me start over.
I love my mom.
Let's get the affirmation out first!

My mom doesn't bake. I don't remember her baking much of anything growing up. Except Banquet Frozen Fried Chicken - oh dear, my brother and I thought that was such a hot damn TREAT. I can't even imagine how much saturated fat that has...but I digress.

I thought it would fitting to do a "I remember this as a kid" Bundt entry. You know, rev up the nostalgia (or figure out where this Bundt obsession came from).

But I couldn't find anything in the memory bank. I don't think our family owned a Bundt pan. The only things I remember my mom making were: Okinawan dango (donuts), Finger Jello, Libby's Pumpkin Pie with frozen pie crust, and Apple Cake.

So, cue the sappy family history music, bring out the black and white photos, and image the Food Librarian's Mom making apple cake....that I'm now adapting into a Bundt!

I Like Big Bundts Logo by JustJenn Designs
Thanks to my friend JustJenn of JustJennDesigns for making the logo!
Join me as I make 30 Bundts all leading up to National Bundt Day on November 15th! Spread the joy of Bundts!

Mom's Apple Cake Bundt - I Like Big Bundts
Usually, my mom makes her apple cake in a 9 x 13 pan. I halved the recipe and baked it in this cute 6-cup Bundt. It is the middle-bear of the Goldilocks of Bundts. I also diced the apples instead of slicing them thin. This is what the 9 x 13 pan looks like - snack cake style.

Mom's Apple Cake Bundt - I Like Big Bundts
This recipe is dairy-free! Whoo hoo! And tastes like FALL. For us in Los Angeles, you have to eat fall since our leaves don't change, and like today, it's hot!

Mom's Apple Cake Bundt - I Like Big Bundts
Why do Bundts rock this world? The beautiful use of powdered sugar. So pretty, elegant and easy.

Mom's Apple Cake Bundt - I Like Big Bundts
Beth of Exploring with Beth made Day #3 Pumpkin Apple Spice Bundt! Check it out here...she's a talented baker who is also making her own vanilla - how cool!

See you back here tomorrow for another Bundt! - mary the food librarian

My Mom's Apple Cake Bundt
Since this is 6-cup Bundt, I halved the recipe. Click here for the full recipe (for a regular size Bundt or 9 x 13 pan)

1 egg
1/2 c + 2 Tablespoons veggie oil
1/2 c sugar
1 t vanilla

Sift or whisk together in a separate bowl:
1 c flour, dash of salt, 1 t cinnamon, 1/2 t baking soda

2 large green apples (I used granny smith apples)
1/2 c walnuts (optional)

1. Peel and dice the apples. For this Bundt, I diced them. When I make it in a 9 x 13 pan, I slice them.
2. You can mix this all by hand. No KitchenAid needed. And if you want to be like my mom, make it is a green Tupperware bowl.
3. Beat eggs with oil with a whisk until foamy. Then add sugar, vanilla, and sifted dry ingredients. Fold in apples and walnuts.
4. Um. I don't know how long I baked it. Oops. It was at 350 degrees and I started checking at 30 minutes. When a wooden skewer or toothpick comes out clean, it's done. The regular 9 x 13 version bakes for 45 minutes.

Recipe:
My Mom's Apple Cake for the 9 x 13 pan

I Like Big Bundts recap:
The Food Librarian confesses: I Like Big Bundts
Day 1: Pumpkin Spice Bundt with Buttermilk Icing
Day 2: Chocolate-Cinnamon Bundt Cake with Mocha Icing
Day 3: Pumpkin-Apple Spiced Bundt
Day 4: Cinnamon Ripple Sweet Potato Bundt
Day 5: Chocolate Zucchini Bundt
Day 6: Cardamom Vanilla Bundt
Day 7: Monkey Bread in a Bundt
Day 8: Pumpkin Chocolate Chip Bundt
Day 9: Coconut Bundt
Day 10: Sweet Potato Bundt
Pin It!

18 comments:

Nutmeg Nanny said... [Reply to comment]

First can I say I also used to love banquet fried chicken...something about that crispy greasy skin...haha. Now onto the cake. Delicious!!! I love all the chunks of apples throughout the cake...yum!

Jelli Bean said... [Reply to comment]

The thick chunks of apple in this cake really entice me. I'm very happy with your bundt series. I love it! In fact, you've inspired me to request vintage bundt pans as Christmas gifts.

Engineer Baker said... [Reply to comment]

Wait, a 6 cup bundt is the mama bear? Please tell me there's a 3 cup bundt somewhere out there - please? And sorry for being absent through your mania of bundts, but I promise that I've drooled over each and every one! This one looks just perfect for the current weather in WI - cloudy and drizzly and cold.

Katrina said... [Reply to comment]

Love the story to go with this one! Sometimes you just gotta have chunky bundts! ;)

pinkstripes said... [Reply to comment]

I love the chunks of apples. My Mom doesn't really bake either. Only banana bread and now she uses a recipe that I found this year so there isn't a tradtional family recipe.

lyndsay said... [Reply to comment]

mary i haven't visited for a while but WOW YOU ARE HILARIOUS!!! i love the Big Bundts project!! heehee! i always knew you loved big bundts... !!! you should write a cookbook with the same name.

xo

Alexis said... [Reply to comment]

I found your blog through 'Meet me in the Kitchen' and I have to say- LOVE your 30 day quest! How creative, and out of them all, I'm going to try the pumpkin and monkey bread recipes. I would love a beautiful rose bundt pan though like you...so beautiful- perfect for Christmas!

bethh said... [Reply to comment]

Oh, thanks for the link! (I'm also a librarian, btw!) I like the look of this one - the apple chunks remind of the pumpkin-apple one I made, and that one is SO yummy. I'll have to add this to the list of Bundts To Bake.

I wish I had pretty and multiply-sized bundt pans like you do!

Memória said... [Reply to comment]

My mom hates the kitchen. She doesn't like to be in there for more than 5 minutes at a time haha. So, I understand where you come from. At least you got a good recipe out of her. I know I couldn't say the same :D.

Ingrid said... [Reply to comment]

Sliced, the apple chunks in the cake remind me of your stained glass jello.
~ingrid

Lunchie said... [Reply to comment]

I'm sure you're on top of this, but there is a bake shop called "Kiss My Bundt" in LA. Have you been? http://www.kissmybundt.net/ I think your bundts look way more profesh tho!

Kate said... [Reply to comment]

Great project! Ihave been following along and decided that I should at least take time to leave a comment!

I have enjoyed the variety of cakes that you are sharing. So many look delightful that it is hard to narrow it down! Thanks for the motivation.

Steph said... [Reply to comment]

I love the crumb on your cake, especially since it's made with oil. I used to think microwave dinners were a treat because we never had that stuff growing up... stupid homemade food.. hahaha.

I love bundts because of how pretty they are without the need for frosting, but I never have enough people to feed it to!

Donna-FFW said... [Reply to comment]

This apple cake looks fantastic, I love the chunkiness of the apples in it. I am so enjoying the big bundts series you are doing. I check in daily.

Anonymous said... [Reply to comment]

I just recently stumbled across your blog while googling a cookie recipe and I absolutely love it!
This entry reminds me of the infamous bundt cake that I grew up with.
For some inexplainable reason for all of my childhood we had a built in microwave that I can never remember actually working and in that microwave there was a bundt cake still in its pan that stayed there for 15 years until my parents finally moved to a different home.
We left the bundt there and I always wondered what the new owners thought of it.

Nancy/n.o.e said... [Reply to comment]

Your mom obviously knew a winner when she baked one! This cake is so pretty. Now I'm torn between a full sized bundt and a cute little 6 cup one. Not to mention the difficulty I'm going to have choosing a recipe!

Katie said... [Reply to comment]

I have a similar recipe that uses pecans. I bake it in a springform bundt and finish it with a sherry glaze (1/2 cup sherry & 1 1/2 cups sugar simmered over low until syrup - let cake sit for 15 minutes before turning out and glazing). If you can stand it, wrap the cake in wax paper and let it sit for a few days - worth the wait!

Angela Morgan said... [Reply to comment]

I just found your site and I love it!

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