Tuesday, October 4, 2011

Apple Maple Pecan Bundt Cake

What a delicious, moist cake!  A perfect celebration of the onset of fall.  Enjoy this cake with a hot cup of mulled cider or spice tea or with a vanilla hot toddy made with my own, handmade Vanilla Bourbon!

3/4 cup brown sugar
1 cup extra virgin olive oil
2 eggs
3/4 cup dark maple syrup
1 TBS Betty Brooklyn Vanilla Bourbon (email me or comment on this post to get some!)
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground Indian cinnamon
1/8 tsp freshly grated nutmeg
3-5 apples - peeled, cored and shredded
1 cup pecans 
-Preheat the oven to 325F.
-Thoroughly grease and flour a 9" bundt pan.
-Beat the sugar and oil together until they are well combined.
-Then, add the eggs and beat the mixture until it becomes light and foamy.
-Stir in the maple syrup and vanilla bourbon.
-In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
-Fold the flour mixture into the moist ingredients gently.  Then, add the apples and nuts and fold everything together until just combined.
-Bake for about 1 hour or until a toothpick comes out clean.
-Cool completely and invert the cake onto a plate.
-To serve, dust with powdered sugar.

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