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Applejack Bundt Cake
Sue Lau
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Prep Time
25
mins
Cook Time
1
hr
Cooling time
1
hr
15
mins
Course
Cake, Dessert
Cuisine
American
Servings
12
Ingredients
Brandied Apples:
3.5
ounces
diced dried apples
about 1.5 cups
1
cup
water
1/4
cup
applejack
or apple brandy or calvados
Cake:
1-1/2
cups
cooled melted butter
3
large eggs
2
teaspoons
vanilla extract
1-1/2
cups
granulated sugar
2
teaspoons
baking powder
1/2
teaspoon
baking soda
1/2
teaspoon
salt
2
teaspoons
ground cinnamon
1/2
teaspoon
grated nutmeg
1/2
teaspoon
ground cloves
3
cups
all-purpose flour
1
cup
chopped walnuts
1
cup
raisins
Sour Cream Glaze:
1-1/2
cups
sifted confectioner's sugar
1/4
cup
sour cream
Instructions
Prepare apples:
Place apples in a saucepan with the water and applejack and simmer over low heat until water dissipates, about 10 minutes. Set aside.
Prepare cake:
Preheat oven to 350F.
Prepare Bundt pan by spraying with Baker's release spray.
Place cooled melted butter, eggs, and vanilla in an electric mixer and mix until smooth.
Gradually add baking powder, baking soda, salt, cinnamon, nutmeg, cloves and flour, mixing into a smooth batter.
Fold in chopped apples, walnuts and raisins.
Spread batter evenly into the Bundt pan.
Bake for 50-60 minutes or until a toothpick tests clean without wet batter.
Cool cake in pan 15 minutes, then turn out and finish cooling completely on a wire rack.
When cake is cool, mix powdered sugar and sour cream until smooth and of drizzling consistency.
Drizzle over cake and allow icing to set.
Notes
From the kitchen of palatablepastime.com
Keyword
dried apple cake