So the younger of the two Farmer’s Daughters is obsessed with the bathroom scale, she’s always stepping on it. It’s the most fun ever to see her face when you exclaim “29 pounds today!” I wish it was that fun for me when I stepped on it. She will jump on every time we’re in the bathroom and tells me to get on after her – usually right after dinner – to which I reply “you know the rule”. That rule is I don’t get on a scale between 830am and 829am the next day. Once a day FIRST THING in the morning before I’ve had a chance to eat anything is all I need.
I have two apple trees that we inherited when we bought this farm 8 years ago, one is a crabapple tree and the other is what I call a regular apple tree. I have no idea what kind of apples they are but they are delicious. It also happens to be right beside my pear tree (yes, you heard me right!) that I’m anxiously awaiting to come back from destitute after the Farmer took out part of it with the skid steer moving a panel for his precious cattle.
This is my crabapple tree right now – it’s DRIPPING – and I’m thinking I’ll get out there and get some for crabapple jelly before the cows eat them all off!
In the name of weight watching, I have for you today a half-fat (so my BUNDT stops growing) FULL FLAVOUR Apple Bundt Cake. This recipe belonged to a dear friend of Nana’s who was an amazing cook and I’ve made a few modifications from the original recipe so I can eat three pieces at a time instead of only one. Kind of backwards I know but what’s life without a good cake every now and then?!
This is my regular apple tree and it’s the one I used the apples from for this recipe. I picked about 10 apples and peeled them to make the applesauce for the cake. That gave me about 1 cup of applesauce which I am finding is not enough so I will double the amount in the recipe below so you’ll end up with 2 cups of applesauce-y ness.
Start with the apples for the applesauce, core, peel and cube them and put them in a saucepan with the water, cinnamon and sugar. Notoriously I burn things so make sure you have this set on a lower setting a just let it simmer until the apples have cooked and it turns into a pot of saucy goodness. Set aside.
Add the eggs, sugar, 1/2 cup applesauce, oil, orange juice and vanilla to your mixer bowl and blend.
In a separate bowl, sift together the flour, baking powder and salt and add to the wet ingredients, mix. Fold nuts into batter.
After greasing the bundt pan, add one half of the batter to the pan and top with one half of the applesauce you’ve had simmering on the stove.
Add half of the remaining batter over the applesauce and then top with the remainder of the applesauce and then the remainder of the batter. Confused yet?
Bake at 350C for 55-60 minutes or until a toothpick stuck into the centre comes out clean. THEN EAT CAKE TO YOUR HEART’S DESIRE! I was thinking this cake would be amazing with a caramel drizzle but also goes great with vanilla ice cream.
Flip the cake out of the pan and once it’s cool, top with icing sugar.
Apple Bundt Cake
1 cup chopped nuts (pecans or almonds are my fave)
Homemade applesauce filling
1/2 cup sugar
Many happy returns to you – I hope you enjoy this seasonal sliver of heaven! Kim.