Blue Ribbon Apple Bundt Cake Recipes

Steps:

• 1. Cream margarine and sugar in a bowl.
• 2. Mix in eggs one at a time.
• 3. In another bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Mix dry ingredients into the butter/sugar.
• 4. Fold in the chopped apples, walnuts, and milk.
• 5. Grease and flour a 9x13 pan. Spread apple cake batter evenly in pan.
• 6. Bake at 350 degrees for 50 minutes to 1 hour, or until a toothpick comes out without raw batter on it.
• 7. While the cake is baking, combine all the glaze ingredients except the vanilla in a medium pan. Stir and cook to a rolling boil. Remove from heat and add 1 teaspoon of vanilla.
• 8. Pour and spread glaze over hot cake as soon as the cake is removed from the oven.
• 9. Let cake cool completely before serving. The longer it sits, the better it gets!

Steps:

• In a bowl, combine flour, 2 cups sugar, baking powder and salt. Combine eggs, oil, orange juice and vanilla; add to flour mixture and mix well. , In a bowl, toss apples with cinnamon and remaining sugar. Spread a third of the batter into a greased 10-in. tube pan. Top with half the apples. Repeat layers. Carefully spread remaining batter over apples. , Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack; cool. Dust with confectioners' sugar.

Steps:

• 1. Stir together first 4 ingredients in a large bowl until blended.
• 2. Combine flour and next 3 ingredents. Add to butter mixture, stirring until blended. Stir in chopped apples and 1 cup of pecans. Spread into a greased and floured 13 X 9 pan.
• 3. Bake at 350 degrees for 35-40 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
• 4. Spread with Cream Cheese Frosting and sprinkle with toasted pecans.

Steps:

• Adjust oven rack to center position and heat oven to 350 degrees. Lightly butter 9-inch cake pan.
• For the Apples: Place butter in large heavy-bottomed skillet over medium-high heat. Once butter has stopped foaming, add sugar and stir to combine. Continue to cook until sugar turns dark brown (it should look like dark brown sugar), about 2 minutes, swirling pan occasionally. Add salt and apples and fold with spatula to combine. Cook, stirring often, until apples have softened slightly and juices are thickened and syrupy, 5 to 7 minutes. Remove pan from heat and spoon apples into prepared cake pan.
• For the Cake:.
• In small bowl, whisk together 1/4 cup sour cream, egg, yolk, and vanilla until well combined.
• Place flour, sugar, baking powder, baking soda, and salt in large bowl. Use electric mixer on low speed for 15 seconds to blend. Add butter and remaining 1/4 cup sour cream and mix on low speed until dry ingredients are moistened, 1 to 2 minutes. Increase speed to medium and mix for 2 minutes. Add sour cream/egg mixture and beat on medium-high, scraping down sides of bowl, until batter is homogeneous and fluffy, about 1 minute.
• Spoon batter over apples and gently spread out to thin layer that covers apples. Bake until cake is dark golden brown, feels set, and cake tester comes out clean when inserted in center, 35 to 40 minutes. Transfer pan to wire rack and let cool for 5 minutes.
• Place serving plate over top of pan and invert. Let cake sit inverted for about 1 minute without tapping or shaking pan. Cake will slowly detach itself. Once cake is on platter, gently remove pan. Serve warm (not hot) or at room temperature.

Steps:

• 1. Prepare Bundt pan (butter and flour or Baker's Joy) and preheat oven to 325 degrees.
• 2. Beat together sugar, eggs, oil, vanilla, and orange juice. Mix until smooth.
• 3. Then slowly add the flour, salt, baking soda, cinnamon, and nutmeg mixing as you go.
• 4. Fold in apples and pecans. The batter will be very thick and dense.
• 5. Spoon batter into prepared pan evenly.
• 6. Bake in preheated oven for 1 hour and 15 minutes or until a tester comes clean. Allow cake to sit in the pan for 10-15 minutes and then turn onto a cake plate. Allow to cool completely.
• 7. Mix glaze to desired consistency.
• 8. Drizzle the cake with the glaze and enjoy!

Steps:

• 1. Toss apples, cinnamon, and 5 Tbsp of sugar together to coat. Then set aside.
• 2. In a large mixing bowl, beat together oil and sugar. Add eggs one at a time.
• 3. Sift flour, baking powder, and salt together. Then add to sugar and egg mixture, alternately with orange juice and vanilla.
• 4. Grease and flour a tube or Bundt pan. Put in a layer of batter, then a layer of apple mixture, another layer of batter, another layer of apples, then finish with a layer of batter.
• 5. Bake at 350 F for 1 1/2 hours. Cool 1 hour in the pan.
• 6. Then invert onto a serving plate. Sift with powdered sugar and serve with hot coffee or tea.

Steps:

• Heat the oven to 325 degrees. Grease and flour a 12-cup bundt pan. In a small bowl, combine 3 tablespoons bourbon and the candied ginger. Let stand 10 minutes.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and remaining butter on medium-high speed, until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, until incorporated.
• In a separate bowl, whisk together the remaining flour with the baking powder, baking soda, cinnamon, salt and nutmeg. In a separate bowl, whisk together the sour cream and vanilla. Pour in the bourbon from the ginger mixture (reserve ginger) and whisk until smooth. Stir in zest.
• With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture in three additions, alternating between the two. Fold in the ginger, apples and pecans. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes. Cool in the pan 20 minutes, then run a paring knife around the sides of the pan to release the cake; cool, flat side down, on a wire rack.
• While the cake cools, combine the 1/2 cup granulated sugar and 1/2 cup whiskey in a small saucepan. Over low heat, gently stir until the sugar dissolves. Stir in the lemon juice and take off the heat.
• While the cake cools, make 10 slits on top with a paring knife and pour half the bourbon-sugar mixture on the still-warm cake. When the cake is fully cool, flip it and pour the rest of the glaze on the other side, then flip again to serve.

Steps:

• 1. Heat oven to 350 F. Grease and flour a 12-cup bundt pan.
• 2. Combine streusel ingredients in a small bowl; set aside.
• 3. In a large bowl, combine all cake ingredients except apples. Pour 1/3 of batter (about 1 2/3 C) into bundt pan. Layer 2 cups of apples over batter; sprinkle with half the streusel. Repeat layers with another 1/3 of batter, remaining apples and remaining streusel. End with remaining 1/3 of cake batter.
• 4. Bake for 65-75 minutes, until a toothpick comes out clean when tested. Cool in pan for 3 minutes, then invert onto a serving plate to cool completely.
• 5. When cake is cool, prepare glaze. In a small bowl, combine powdered sugar, butter, and spice. Add milk one Tbsp at a time until smooth and of drizzling consistency. Drizzle glaze over cooled cake.