Just in case you need a last-minute dessert for your Thanksgiving meal . . .
I served this dessert, which received many compliments, at the company dinner that we hosted last Tuesday. Many people asked for the recipe, so I thought I would share the recipe and directions here:
Start with a recipe for Apple Bundt Cake that you tasted at a friend’s house. Have your good friend write it down for you, and scan the ingredient list before going to the store. At the store, realize that your dear 3-year old managed to get in the car without shoes on. Oh well, he can shop in his socks today. Pick up some OJ, along with the rest of the groceries for your dinner. Then, realize that you don’t own a bundt pan. Stop by Value Village to look for a used one. No bundt pans, but they do have a used pressure-cooker for only $15! Resist the temptation to buy yet another kitchen item that would only be used once-a-year or so. Go look at the kid’s shoes so you won’t have to be (as) embarrassed in the next store. You’re in luck! They have a nice pair of gently-used hiking boots in sweet toddler’s size for $5.
Head across the parking lot to Linens ‘n’ Things going-out-of-business sale. Get distracted by all kinds of other really neat kitchen goodies *on sale*! Again, resist the temptation to a) buy yourself something right before Christmas, and b) buy more kitchen gadgets that would only be used a couple times a year. You’re in luck, though! They have a very pretty bundt pan *on sale*!
Return home. Finally get two boys in bed for their naps, and clean like crazy! You have lots of people coming tomorrow! When kids wake up, figure out something for dinner. After making, serving, and cleaning up dinner, have your 3-year old “help” you make the cake. (He’s really good at fetching apples from the garage!) It turns out it’s quite a bit more involved than you planned, but it looks like it will be a beautiful cake. Pop it in the oven.
Mmmmm. It smells really good, and the top is perfectly golden-brown. Let it cool enough to touch. When turning it out on the counter, accidentally dump it all over the place, so it lands in one big crumbling heap instead of the nicely shaped pretty ring-of-fancy-cake. Resist the temptation to cry – it’s just food.
Ok, now gather yourself together. Good thing you just cleaned the counter. Scoop up the mess and put the whole thing into an ordinary 9×11 baking pan. Finish the crumbling job by breaking up any big pieces. Call Becky desperately for her caramel sauce recipe.
Look back at the recipe, and notice that it says, “cool for at least one hour.” The way it was hand-written, it was hard to tell if that part came before or after the “turn cake onto rack.” Hmmm. Next time try letting it cool longer.
Shortly before your company arrives the next day, pop the 9×11 into the oven on “warm” for about 45 minutes. When it comes out, drizzle the caramel sauce over the top. Serve with a smile.
When dinner is over and guests have gone home, collapse from exhaustion.
Here are the recipes for you to enjoy!
- 4 medium apples (1 1/2 pounds), peeled, cored, and cut into 1/2-inch pieces
- 5 T. plus 2 1/2 cups sugar
- 2 tsp. Cinnamon (plus a little extra for the batter.)
- 4 large eggs
- 1 cup Vegetable oil (I used 1/2 cup applesauce and 1/2 cup vegetable oil)
- 1/4 cup Orange Juice
- 1 T. Orange Zest
- 1 tsp. Vanilla
- 3 cups Flour
- 3 1/2 tsp. Baking Powder
- 1/2 tsp. Salt
- Preheat Oven to 350. Grease a 12-cup Bundt Pan
- Mix the apples with 5 T sugar and cinnamon in a bowl. Set aside. Combine 2 1/2 cups sugar with eggs, oil, orange juice, orange zest, and vanilla in a large bowl. Blend on medium.
- Measure dry ingredients, sift, and add to batter. shake in a little cinnamon. Beat until blended.
- Spoon 1 1/2 c. batter into bundt pan. Top with half apple mixture. Cover with another 1 1/2 c. batter, then top with remaining apples. Mix apple juices into remaining batter, and spread batter on top.
- Bake until top is golden and tester shows moist crumbs (about 1hr, 15 min to 1hr, 25 min). Cool 15 min in pan, loosen edge. Cool for at least one hour. Turn cake onto rack. Dust with powdered sugar.
Becky’s Caramel Sauce:
- 1/2 cup butter
- 1/4 cup milk
- 1 cup brown sugar
- Melt everything and stir together, then boil 3 minutes.