featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, December 26, 2017

#COOKING WITH CLORIS--APPLE CRANBERRY BUNDT CAKE

Having a New Year’s Day open house or going to one? Bring along this Apple Cranberry Bundt Cake.

Apple Cranberry Bundt Cake

Ingredients:
5 cooking apples
2 teaspoons cinnamon
2-1/4 cups sugar
1 cup brown sugar
1 cup pecans
1 cup walnuts
1 cup + 4 T. butter
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup apple cider
4 eggs 
1-1/2 teaspoons vanilla
1 teaspoon almond extract
zest of one lemon
1 cup dried cranberries

Peel and slice apples. Place in bowl. Add cinnamon and 1/4 cup sugar. Mix to coat apples. Set aside.

Grease bundt pan and dust with flour or use baking spray with flour.

Pulse nuts, brown sugar, and 4 T. butter until crumbly. Distribute evenly in bundt pan.

Cream remaining butter and sugar. Mix all other dry ingredients together. Slowly add dry ingredients to butter/sugar mixture.

Combine eggs, apple cider, vanilla, almond extract, and lemon zest. Slowly add to other ingredients as you continue to mix. Batter will be thick. Fold in cranberries.

Place small amount of batter over streusel topping. Add a layer of apples. Continue layering batter and apples, with batter as last layer.


Back at 350 degrees for 1-1/2 hours or until toothpick inserted in center comes out clean. (Baking time will vary, depending on depth of your bundt pan. Check doneness after 1 hr.) Cool on wire rack 15-20 minutes. Remove cake from pan.

2 comments:

Angela Adams said...

Another yummy recipe! Thank you!!

ANASTASIA POLLACK said...

Thanks for stopping by, Angela! Hope you had a great Christmas!