Mrs. Wilkes Apple Bundt cake is topped with a spiced apple cider glaze in this take on the boarding house classic.
Mrs. Wilkes Apple Bundt Cake
By Sue Lau | Palatable Pastime
Mrs. Wilkes Apple Bundt Cake with spiced apple cider glaze is my recipe of the day. It is my adaptation of the famous recipe from the cookbook Famous Recipes from Mrs. Wilkes Boarding House in Historic Savannah.
Of course, I have added my own personal touch with the addition of the spiced apple cider glaze. It really puts this cake over the top. And I don’t think it would be anywhere near as fabulous without that. Even though the cake is chock full of moist apple.
The apple I used is grated rather than chopped so that it blends in better. You can use a hand grater for that or just buzz it in the food processor with a cheese shredding disk.
The cake itself really has a nice old-fashioned flavor. And old-fashioned is very much welcome in our home in the autumn months as the weather turns cooler.
For me, it is a time of memories and childhood, getting back to school with friends after a long summer.
As well, my mother used to make lots of comfort foods in the fall, like stew, pot roast, chili and roast chicken. A nice rounded supper with any of those just begs for a slice of cake afterwards, complete with cold milk or coffee to wash it down.
Mrs. Wilkes Apple Bundt Cake
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Mrs. Wilkes Apple Bundt Cake
Mrs. Wilkes Apple Bundt Cake
Equipment
- 10 cup Bundt pan
- Baker's release spray
Ingredients
Cake:
- 1-1/2 cups soft butter
- 2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 cups peeled grated apple I used honeycrisp
- 1 cup chopped walnuts
Spiced Apple Cider Glaze:
- 2 cups sifted powdered sugar
- 7 teaspoons apple cider
- 2 tablespoons melted butter
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
Instructions
- Preheat oven to 375F.
- Spray a 10-cup standard Bundt pan with Baker's release spray.
- Cream butter with sugar in an electric mixer until smooth.
- Add eggs one at a time, then vanilla.
- Add flour, cinnamon, baking soda and salt gradually, mixing into a smooth batter.
- Fold in apples and walnuts.
- Spread batter evenly in the prepared Bundt pan and bake for one hour, or until a toothpick tests clean.
- Cool in pan 15 minutes, then turn out and finish cooling on a wire rack.
- Once the cake has finished cooling, whisk together the glaze and drizzle over the cake.
- Allow glaze to set up and dry, 30-45 minutes.
Notes
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