Blue Ribbon Apple Bundt Cake Recipes

Steps:

• In a bowl, combine flour, 2 cups sugar, baking powder and salt. Combine eggs, oil, orange juice and vanilla; add to flour mixture and mix well. , In a bowl, toss apples with cinnamon and remaining sugar. Spread a third of the batter into a greased 10-in. tube pan. Top with half the apples. Repeat layers. Carefully spread remaining batter over apples. , Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack; cool. Dust with confectioners' sugar.

Steps:

• 1. Prepare Bundt pan (butter and flour or Baker's Joy) and preheat oven to 325 degrees.
• 2. Beat together sugar, eggs, oil, vanilla, and orange juice. Mix until smooth.
• 3. Then slowly add the flour, salt, baking soda, cinnamon, and nutmeg mixing as you go.
• 4. Fold in apples and pecans. The batter will be very thick and dense.
• 5. Spoon batter into prepared pan evenly.
• 6. Bake in preheated oven for 1 hour and 15 minutes or until a tester comes clean. Allow cake to sit in the pan for 10-15 minutes and then turn onto a cake plate. Allow to cool completely.
• 7. Mix glaze to desired consistency.
• 8. Drizzle the cake with the glaze and enjoy!

Steps:

• 1. Cream margarine and sugar in a bowl.
• 2. Mix in eggs one at a time.
• 3. In another bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Mix dry ingredients into the butter/sugar.
• 4. Fold in the chopped apples, walnuts, and milk.
• 5. Grease and flour a 9x13 pan. Spread apple cake batter evenly in pan.
• 6. Bake at 350 degrees for 50 minutes to 1 hour, or until a toothpick comes out without raw batter on it.
• 7. While the cake is baking, combine all the glaze ingredients except the vanilla in a medium pan. Stir and cook to a rolling boil. Remove from heat and add 1 teaspoon of vanilla.
• 8. Pour and spread glaze over hot cake as soon as the cake is removed from the oven.
• 9. Let cake cool completely before serving. The longer it sits, the better it gets!

Steps:

• 1. Toss apples, cinnamon, and 5 Tbsp of sugar together to coat. Then set aside.
• 2. In a large mixing bowl, beat together oil and sugar. Add eggs one at a time.
• 3. Sift flour, baking powder, and salt together. Then add to sugar and egg mixture, alternately with orange juice and vanilla.
• 4. Grease and flour a tube or Bundt pan. Put in a layer of batter, then a layer of apple mixture, another layer of batter, another layer of apples, then finish with a layer of batter.
• 5. Bake at 350 F for 1 1/2 hours. Cool 1 hour in the pan.
• 6. Then invert onto a serving plate. Sift with powdered sugar and serve with hot coffee or tea.

Steps:

• Adjust oven rack to center position and heat oven to 350 degrees. Lightly butter 9-inch cake pan.
• For the Apples: Place butter in large heavy-bottomed skillet over medium-high heat. Once butter has stopped foaming, add sugar and stir to combine. Continue to cook until sugar turns dark brown (it should look like dark brown sugar), about 2 minutes, swirling pan occasionally. Add salt and apples and fold with spatula to combine. Cook, stirring often, until apples have softened slightly and juices are thickened and syrupy, 5 to 7 minutes. Remove pan from heat and spoon apples into prepared cake pan.
• For the Cake:.
• In small bowl, whisk together 1/4 cup sour cream, egg, yolk, and vanilla until well combined.
• Place flour, sugar, baking powder, baking soda, and salt in large bowl. Use electric mixer on low speed for 15 seconds to blend. Add butter and remaining 1/4 cup sour cream and mix on low speed until dry ingredients are moistened, 1 to 2 minutes. Increase speed to medium and mix for 2 minutes. Add sour cream/egg mixture and beat on medium-high, scraping down sides of bowl, until batter is homogeneous and fluffy, about 1 minute.
• Spoon batter over apples and gently spread out to thin layer that covers apples. Bake until cake is dark golden brown, feels set, and cake tester comes out clean when inserted in center, 35 to 40 minutes. Transfer pan to wire rack and let cool for 5 minutes.
• Place serving plate over top of pan and invert. Let cake sit inverted for about 1 minute without tapping or shaking pan. Cake will slowly detach itself. Once cake is on platter, gently remove pan. Serve warm (not hot) or at room temperature.

Steps:

• Heat the oven to 325 degrees. Grease and flour a 12-cup bundt pan. In a small bowl, combine 3 tablespoons bourbon and the candied ginger. Let stand 10 minutes.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and remaining butter on medium-high speed, until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, until incorporated.
• In a separate bowl, whisk together the remaining flour with the baking powder, baking soda, cinnamon, salt and nutmeg. In a separate bowl, whisk together the sour cream and vanilla. Pour in the bourbon from the ginger mixture (reserve ginger) and whisk until smooth. Stir in zest.
• With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture in three additions, alternating between the two. Fold in the ginger, apples and pecans. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes. Cool in the pan 20 minutes, then run a paring knife around the sides of the pan to release the cake; cool, flat side down, on a wire rack.
• While the cake cools, combine the 1/2 cup granulated sugar and 1/2 cup whiskey in a small saucepan. Over low heat, gently stir until the sugar dissolves. Stir in the lemon juice and take off the heat.
• While the cake cools, make 10 slits on top with a paring knife and pour half the bourbon-sugar mixture on the still-warm cake. When the cake is fully cool, flip it and pour the rest of the glaze on the other side, then flip again to serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt or tube pan. In a medium bowl, combine the diced apples, 1 tablespoon white sugar and 1 teaspoon cinnamon; set aside. Sift together the flour, baking powder and salt; set aside.
• In a large bowl, combine 2 cups white sugar, oil, orange juice, vanilla and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts.
• Pour 1/3 of the batter into prepared pan. Sprinkle with 1/2 of the apple mixture. Alternate layers of batter and filling, ending with batter.
• Bake in preheated oven for 55 to 60 minutes, or until the top springs back when lightly touched. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper. , For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts., Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.

Steps:

• 1. Beat oil, sugar and eggs until sugar is dissolved.
• 2. Sift together flour, cinnamon, soda and salt; add to sugar mixture.
• 3. Stir in vanilla, apples and nuts.
• 4. Pour into a greased and lightly floured 9X13-inch pan and for 60 minutes for 350.