It is the end of April and I should be updating you about the latest on the Ranch. But don’t hold your breath. I spent the month of April seeking sunshine so unfortunately no ranch news but instead a tasty bundt cake! But I can tell you April was a busy month breeding females, delivering sale bulls, and spring cleaning. So this is what you have to look forward to next year!
If you follow me on Instagram you know there was an abundance of apples on the Ranch last Fall. After multiple variations of tarts, pies and galettes we decided to can and freeze the rest. We washed the apples, peeled and sliced, then mixed them with a little lemon. We froze the apples in 8 cup batches in a gallon sized zip lock bag. Why? Because apple pie is a favorite around here and 8 cups makes the perfect packed pie!
The frozen apples proved to be quite convenient during the winter months!
I came across this recipe for an Spiced Apple Walnut Bundt Cake and I thought with a little modification it could be a good base recipe for the frozen apples. The key here is to use granulated sugar instead of maple syrup because the frozen apples have plenty of moisture and adding more liquid would probably contribute to a less appealing soggy cake. If you like the idea of using maple syrup, try drizzling the cake with a maple glaze instead of dusting with powdered sugar.
I have baked this bundt cake A LOT during the past winter months. Mostly because it pairs perfectly with my morning cup of tea but also for it’s simplicity and remembrance of Fall. The perfect marriage of apples and walnuts has passed the test of time. And this cake is extra moist from the frozen apples.
And just in case you were wondering, you can buy the Heritage Bundt Pan by Nordic Ware at Williams-Sonoma. It’s a classic pan that captures the nostalgia of the original stoneware molds that have been used for centuries in Germany to bake kugelhopf. And it’s just a favorite of mine!
Below are a couple of my favorite apple photos from Instagram last Fall.
Apple Walnut Bundt Cake
421 grams of sliced frozen apples, approximately 4 cups
1 c white sugar
3/4 c + 1/8 c coconut sugar (could substitute for brown sugar)
3 eggs, at room temperature
3/4 c vegetable oil
1 Tbs vanilla
3 c + 1/4 c white flour
1 1/2 tsp both baking powder and baking soda
1 Tbs cinnamon
1/2 tsp nutmeg, ginger, and sea salt
1/4 c walnuts
confectioners sugar for dusting
Preheat oven to 350 F.
Generously butter and flour bundt pan.
Rinse apples with hot water to thaw. Apples will still be slightly frozen. Allow apples to drain. I usually do this step ahead of time.
In a mixing bowl combine apples, sugar, eggs, oil and vanilla. Mix until fully incorporated.
In a separate bowl whisk together flour, baking soda, baking powder and spices. In batches, add dry ingredients to apple mixture. Stir in walnuts. Pour batter into prepared bundt pan.
Bake for 50 minutes or until a toothpick or skewers comes out clean. Cool for 15 minutes and then invert onto a wire rack to completely cool.
Dust with powdered sugar.
Enjoy in the morning with a cup of tea and reading material.
