This time of year I always have way more on my plate than I know what to do with – and I am not just talking about food here. There are so many places I want to get to during the holiday season, things I want to do with my kids, and an endless supply of goodies to make. There are a few staples that I make every year – like these, and oh these – but I also try to do some new baking as well, just to see what happens. Hopefully I will be posting some good ones over the next couple of weeks. Just know, nothing I do during the holidays takes too much time, as I just don’t have that much time to spare. So if you work full-time, have kids, and other priorities in your life that take you away from the kitchen…don’t worry, these posts will be just for you.
My family loves a good bundt cake – and for the most part I do too. Lately though I have not been doing well in the bundt cake department. The last few that I have made completely stuck to the pan, so much that it was just embarrassing. I actually thought about it quite a bit, and decided on a different strategy the next time I tackled one. When I saw this in last month’s Cooking Light, I decided it would be my guinea pig. Instead of just spraying the pan and dusting with flour, I heavily greased the pan with butter – a good thick layer, and then dusted with flour. I know I am adding to the calories here, but it was completely worth it, because the bundt cake came out beautifully, all in one piece, and with nothing stuck to the pan. I was thrilled. For a light recipe, this bundt cake was moist and delicious. The filling added a nice touch – and even though I doubled the cinnamon from the original recipe (updated below), it still could have used more. I opted to leave out the walnuts, but that would help the filling as well. If you are looking for a cake to bring to a potluck, that will serve a lot of people – this is a keeper. Otherwise, check back soon for other holiday treats – they might not be light on calories, but definitely light on your time. That is what I consider a gift right now…
- 1 1/2 cups diced peeled Granny Smith or other tart apple
- 1/2 cup apple cider
- 1 tablespoon dark brown sugar
- 1 (3-inch) cinnamon stick
- 1/2 cup walnuts (optional)
- 2 tablespoons dark brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- Baking spray with flour
- 3/4 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 large egg yolk
- 1 vanilla bean, split lengthwise
- 9 ounces all-purpose flour (about 2 cups)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup fat-free milk
- 3/4 cup plain 2% reduced-fat Greek yogurt
- 1 teaspoon powdered sugar
Preheat oven to 350°.
To prepare filling, combine first 4 ingredients in a saucepan over medium-high heat; bring to a boil. Reduce heat to medium; simmer 20 minutes or until liquid almost evaporates and apple is tender, stirring occasionally. Cool to room temperature. Discard cinnamon stick.
To prepare streusel, combine walnuts and next 3 ingredients (through ground cinnamon) in a food processor. Pulse until mixture resembles coarse meal.
To prepare cake, coat a 12-cup bundt pan with baking spray. Place sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 3 minutes). Add eggs and egg yolk, 1 at a time, beating well after each addition. Scrape seeds from vanilla bean; add seeds to sugar mixture. Reserve bean for another use. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl, stirring well with a whisk. Combine milk and yogurt in a small bowl, stirring until smooth. Add flour mixture and milk mixture alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined.
Spoon one-third of batter into prepared pan; sprinkle batter with half apple mixture and half walnut mixture. Repeat layers, ending with remaining third of batter; smooth with a spatula. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool on a wire rack for 15 minutes; remove cake from pan. Cool on a wire rack. Sprinkle with powdered sugar.
For a printer-friendly version of this recipe, please click here: Apple-Cinnamon Bundt Cake