I’m currently in the cookie decorating mode with dozens of new cookie designs in works but that doesn’t stop me from more delicious baking.
This is the cake I made for Thanksgiving last week. A friend of mine, the hostess is allergic to egg whites so I wanted to make something she could enjoy as well. First I wanted to make cheesecake, then rice krispie treats and because I couldn’t decide ahead of time I ended up baking on the Thanksgiving morning.
To solve my egg white problem I simply omitted all the egg whites in the recipe and added 3 more yolks making it total 6 egg yolks. It worked. I’m sure this substitution is not always ideal but I figured apple cake is forgiving in many ways. I love apples even more now!
Everyone loved the cake and I was a happy guest. I ate well and the desserts received excellent reviews. What more could I want.
Apple Bundt Cake
2 1/4 cups all purpose flour
1 1/3 cups sugar
1tsp baking powder
1tsp baking soda
1/2cup vegetable oil
1/2cup unsweetened applesauce
1tsp lemon zest
juice of 1/2 lemon
3eggs, lightly beaten(if omitting egg whites, use 3 more egg yolks)What to do with leftover Egg Whites
3 medium size apples, peeled, and chopped into medium size chunks, not too small not too big, about 1/2 inch thick
- Butter and flour a bundt pan, tap out the excess flour, set aside.
- Preheat oven to 350F.
- Into a large mixing bowl sift together flour, baking soda, baking powder, cinnamon.
- In a small dish whisk together, oil, eggs, applesauce, lemon zest and lemon juice.
- Add wet ingredients into dry and stir until moistened combined.
- Gently stir in chopped apples.
- Spoon the batter into the prepared bundt cake pan.
- Bake for about an hour or until the toothpick inserted in the center comes out clean.
- If the top is browning too much, cover the top of the bundt cake with foil.
- Remove from the oven and set aside for 20-30 minutes, then invert cake onto a cooling rack and cool completely.
- Once cooled, spoon, or pipe frosting onto the cake and then drizzle with remaining Apple Cider Caramel Sauce.
Apple Cider Caramel Sauce (can be made ahead)
pinch of salt
2cups apple cider, cooked over low heat,and reduced to 1/4cup
1/4 cup heavy cream
1tbl apple cider vinegar
1tsp vanilla extract
- In a small sauce pan combine water sugar and salt. Stir over medium heat until sugar dissolves.
- Once sugar dissolves, bring mixture to boil, don’t stir, only occasionally swirl the pan around.
- Using pastry brush and water brush the inner sides of the pan, just above the surface of the syrup, Brush the sides few times.
- Cook mixture until it turns amber color.
- Remove from heat and slowly add reduced apple cider, heavy cream and apple cider vinegar, mixture will foam. Continue whisking. Bring to boil, then reduce to simmer and cook, stirring with a wooden spoon until smooth, about 3-5 minutes or so.
- Remove from heat and set aside to cool.
- Store in the airtight container in the fridge until ready to use.
- Mixture with thicken once cooled, simple reheat it in the microwave when ready to use.
Cream Cheese Apple Cider Frosting
1 package cream cheese,
1/4 cup room temperature butter
1/4 cup Apple Cider Caramel Sauce
1/2 powdered sugar, use more if you desire sweeter frosting
- Beat cream cheese until smooth, add room temperature butter then add cooled apple cider caramel sauce and powdered sugar. Beat until smooth and soft.
How to frost and store the cake
- Spoon the frosting into a piping bag or a large plastic bag, like a ziploc bag or such. Snip of the corner and ziczag the frosting onto the cake.
- Follow with drizzling more apple cider caramel on the top.
- Store the cake in the fridge, covered. Let it come to room temperature before serving.