Monday, November 15, 2010

Apple Walnut Bundt Cake

Today is National Bundt Day. Normally I would overlook this day, but since my wife has baked a bundt a month for the past year, this date has been circled on my calendar.

I'm proud to say that my wife has possessed the discipline of a marathon runner as she pursued her goal to bake a bundt a month.

This year I've enjoyed a variety of bundts. The following is a Butterfinger bundt:

In March, we enjoyed a Bailey's Irish Cream bundt.
However, my favorite was October's apple walnut bundt. This bundt encapsulates fall. With a single bite you'll rummage your closet for your favorite flannel shirt. You'll decide to grow a beard. You'll contemplate quitting your job, so you can roam the country planting apple seeds. This cake has that power. I think, it's the combination of the apples and mace or it just might be the culinary mojo my wife injects into the cake. Who knows? All you need to know is this: Do yourself a favor, and make this cake while apples are in season.

Apple Walnut Bundt Cake

  • 1 cup butter
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 3 cups sifted all-purpose flour
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground mace
  • 3 cups peeled & chopped apples
  • 2 cups coarsely chopped walnuts
  1. Cream butter and sugar until fluffy.
  2. Add eggs, one at a time, beating well after each addition. Mix in vanilla.
  3. In a separate bowl, mix and sift flour, baking soda, salt, cinnamon, and mace; add gradually and mix.
  4. Stir in apples and walnuts. The batter will be quite stiff.
  5. Spoon into a greased and floured bundt pan.
  6. Bake at 325 degrees for 1 1/2 hours.
  7. Let cool, remove from pan, and enjoy.
all you need is love,

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