Apple Bundt Cake
Apple Bundt Cake. This incredibly moist bundt cake gains its strong apple flavor from 4 cups of shredded Granny
While we opted to keep the spice factor simple here (to avoid overpowering the apple) with just a teaspoon of cinnamon, feel free to mix it up and add other
- 1 3/4 pounds Granny
smithapples, peeled and cored (4 cups shredded)
- 3 3/4 cups all-purpose flour1
- 1/2 teaspoons baking powder1
- 1/2 teaspoons salt
- 1 teaspoon ground cinnamon20 tablespoons unsalted butter, melted (21/2 sticks)
- 1 1/4 cups light brown sugar1 cup granulated sugar1/4 cup whole milk
- 3/4 cup apple juice, divided
- 1 teaspoon vanilla bean paste
- 6 large eggs
- 1/4 cup apple liqueur (such as Berentzen brand)
- 3 ounces of cream cheese, softened7 teaspoons confectioners’ sugar
Preheat oven to 350°. Grease and flour a 12-cup bundt pan.
Cut the apples into pieces; shred using a food processor fitted with a grater attachment. Whisk together the flour, baking powder, salt, and cinnamon in a medium bowl. In a separate large bowl, whisk together the melted butter, sugars, milk, 1/4 cup apple juice, vanilla paste, and eggs. Gently fold the flour mixture into the butter mixture until just combined. Fold in the grated apple. Pour mixture into prepared pan.
Bake at 350° for 60 to 65 minutes, or until a skewer inserted into
Place cake in pan on a wire rack. Pierce the surface of the cake in pan with a skewer; brush cake with the remaining apple juice reduction. Let stand 15-20 minutes. Pour the reserved 3 tablespoons of apple juice reduction over cream cheese in a small bowl; whisk until smooth. Whisk in the confectioners’ sugar until smooth. Invert cake onto a serving plate and allow to cool slightly (15-20 minutes); drizzle with cream cheese mixture.
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