Sugar Dusted Apple Bundt Cake Recipes

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 10 inch tube pan or bundt cake pan.
• In a small bowl mix together 2 TBSP sugar and cinnamon, and sprinkle bottom and sides of pan
• Combine flour, salt, baking powder and 2 cups sugar in a large bowl. ( I combined with a whisk)
• Combine oil, eggs, orange juice and vanilla in a separate bowl (again I used a whisk) (My change in instructions)
• Combine steps 4 and 5, mixing well. Then add the Apple pie filling (I think this would be good with peach pie filling or any other you might like) Stir well
• Pour batter evenly into the prepared pan
• Bake uncovered for 1 hour, let cool 15 minutes. Invert onto serving plate and cool. Drizzle with citrus glaze, or powdered sugar, if desired
• OPTIONAL GLAZE: Medium bowl, beat 1 cup powdered sugar and 1 tablespoon orange juice for 1 minute or until smooth. Add additional juice by tsp if needed for consistency

Steps:

• Preheat oven to 350°F. Oil and flour 12-cup Bundt pan. Mix apple pieces, 5 tablespoons sugar and ground cinnamon in medium bowl. Combine 2 1/2 cups sugar, eggs, vegetable oil, orange juice, orange peel and vanilla extract in large bowl; whisk to blend. Stir flour, baking powder and salt into egg mixture. Spoon 1 1/2 cups batter into prepared Bundt pan. Top with half of apple mixture. Cover with 1 1/2 cups batter. Top with remaining apples, then batter.
• Bake cake until top is brown and tester inserted near center comes out with moist crumbs attached, about 1 hour 30 minutes. Cool cake in pan on rack 15 minutes. Run knife around sides of pan to loosen. Turn cake out onto rack. Cool at least 45 minutes. Dust with powdered sugar. Serve slightly warm or at room temperature.

Steps:

• Preheat oven to 350deg F. Grease & flour a 10" tube or bundt cake pan. in small bowl, mix together 2Tbsp sugar & cinnamon, and sprinkle bottom and sides of cake pan.
• Combine flour, salt, baking powder and 2 cups sugar in a large bowl. Stir in oil, eggs, orange juice & vanilla; mix well. Add Lucky Leaf pie filling and stir. Pour batter evenly into prepared pan.
• Bake uncovered for 1 hour. let cool for 15 minutes. Invert onto serving plate & cool. Drizzle with citrus glaze if desired.
• OPTIONAL GLAZE.
• In medium bowl, beat 1 cup powdered sugar & 1 Tbsp orange juice for 1 minute or until smooth. Add additional orange juice by the tsp if needed for consistency.

Steps:

• Sift together the flour, salt, and soda (and cinnamon, if used). Add rest of ingredients and mix together until well blended. The mixture will be very thick, heavy, and hard to stir.
• Pour into a greased and floured bundt pan. I prefer the flexible silicone rubber pans as this recipe tends to stick to metal pans.
• Bake 1 hour and 15 minutes at 350 degrees.
• While the cake bakes, prepare the topping by mixing all of the ingredients together.
• As soon as the cake is removed from the oven, and while it is still in the pan, pour the topping over the top. The topping will soak through the cake and down the sides.
• Let cool for 30 minutes, then invert the cake onto a plate and remove the pan.
• Optional - sprinkle with powdered sugar. - Add 3 teaspoons ground cinnamon to the dry ingredients of the mix.

Steps:

• Center a rack in the over and preheat to 350°F.
• Butter and flour a 9-10 inch bundt pan.
• Whisk together the dry ingredients, flour through salt.
• Working with a stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed, scraping the bowl as needed, for 3 minutes, or until the mixture is smooth, thick, and pale.
• Add the eggs one at a time, beating for about 1 minutes after each addition; you'll have a light fluffy batter.
• Reduce the mixer speed to low and beat in the apple butter.
• Add the grated apples and mix to completely blend.
• Add the dry ingredients, mixing only until they disappear into the batter.
• Using a rubber spatula, fold in the nuts and raisins.
• Turn the batter into the bundt pan and smooth the top of the batter with the spatula.
• Bake for 50-55 minutes or until a thin knife inserted deep into the center of the cake comes out clean.
• Transfer the cake to a wire rack to cool for 5 minutes before unmolding.
• Cool completely before serving.
• The cake taste much better after a day or two.