Thursday, August 23, 2018

Chunky Apple Bundt Coffee Cake (1973)

  • 5 cups peeled apple chunks, uncooked
  • 3 eggs
  • 2-1/4 cup sugar
  • 2/3 cup cooking oil
  • 3 cups all-purpose flour
  • 3 tspns baking soda
  • 1 tspn salt
  • 2 tspns cinnamon
  • 1 tspn nutmeg
  • Vanilla glaze (see below)
Preheat oven to 350 degrees. Grease and lightly flour Bundt pan. In a large bowl, combine sugar, oil, and eggs, mixing well. Add apple chunks.

Mix dry ingredients together and add to apple mixture. Mix well using wooden spoon. Pour into prepared pan, and bake 55 to 60 minutes or until cake tests done. Cool in pan 10 minutes before turning out. Continue cooling on wire rack. A crown of vanilla glaze makes it perfect.

Vanilla Glaze
  • 1 cup sifted confectioner's sugar
  • 1 tbspn plus 1/4 tspn vanilla extract
  • 1 tbspn light corn syrup
In a small bowl, combine all ingredients and beat until smooth. Use rubber spatula or a large spoon, and put glaze on top of cake. Then use a table knife to spread around top of Bundt cake wedges. The glaze will then run down the sides slowly and beautifully.

More "Lost" Apple Recipes
Old-Fashioned Apple Cider Butter (1860)
Quaker Dutch Apple Cake (1954)

(Origin - "Bunt Cakes" by Karen Plageman and Susan Herbert. An Owlswood Productions cookbook. 1973.)

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