Apple Bundt Cake
My Great Grandmother, Arizona Henry, knew what to do with those old mealy apples stored in our root cellar. She would bake several apple bundt cakes to share with the neighbors. She liked hers with caramel glaze.
Apples become mealy about this time of year. Mealy apples are safe to eat, but one can be disappointed when one bites into a soft, mushy apple when you’re expecting a crisp, juicy one.
Studies show eating raw apples may lower your risk of heart disease, fight against cancer, support weight loss, improve bone health, and promote brain function. Try leaving the skins on the apples, giving you even more health benefits. The skin has a high concentration of antioxidants and polyphenols.
Apple Bundt Cake
2 cups sugar
1½ cups vegetable oil
3 teaspoon vanilla extract
3 eggs
3 cups flour
1 teaspoon baking soda
2 teaspoon ground cinnamon
3 medium diced apples
- Preheat the oven to 325°F.
- Spray a 9-inch Bundt pan with cooking spray.
- In a large bowl, mix sugar, oil, vanilla, and eggs until
combined.
- Mix flour, baking soda, and cinnamon in a separate bowl.
- Blend ingredients together.
- Fold in the diced apples.
- Pour the cake batter into the sprayed Bundt pan.
- Bake for 55-70 minutes or until an inserted toothpick comes out clean.
This recipe doubles easily and can be eaten without icing or glaze. I like mine with a cup of coffee in the morning.
Stacy Schultz is a Registered Dietitian and Certified Diabetes Care and Education Specialist, a former Morgan County Commissioner and is the author of “It’s Stacy’s Grandma ‘Zona’s recipes.” She has been in healthcare for 35 years at War Memorial Hospital.
