recipes 111903

November 19, 2003

Apple Bundt Cake

2 eggs

2 cups sugar

11/2 cups vegetable oil

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

3 cups diced, peeled apples

1 cup chopped pecans


Butter Cream Sauce

1/2 cup butter (no substitutes)

1 cup sugar

1/2 cup whipping cream

1 teaspoon vanilla

In a large mixing bowl, beat the eggs, sugar and oil. Combine the flour, baking soda, cinnamon and salt; gradually add to batter (batter will be very stiff). Fold in apples and pecans. Pour into a greased 10-inch fluted tube pan.

Bake at 325 degrees for 11/4 to 11/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

For sauce: melt butter in a small saucepan. Add sugar, cream and vanilla. Cook and stir over low heat until sugar is dissolved and sauce is heated through. Slice cake; serve with warm sauce. Refrigerate leftover sauce.

Yield: 12-16 servings.|11/19/03***

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