- Level: Intermediate
- Total: 1 hr 35 min
- Prep: 25 min
- Cook: 1 hr 10 min
- Yield: 12 to 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 387
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 2 g
- Sugar
- 37 g
- Protein
- 4 g
- Cholesterol
- 70 mg
- Sodium
- 184 mg
- Level: Intermediate
- Total: 1 hr 35 min
- Prep: 25 min
- Cook: 1 hr 10 min
- Yield: 12 to 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 387
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 2 g
- Sugar
- 37 g
- Protein
- 4 g
- Cholesterol
- 70 mg
- Sodium
- 184 mg
Ingredients
For the apples:
For the batter:
Directions
Special equipment:
Bundt pan- Preheat the oven to 350 degrees F.
- Mix the apples with the lemon juice, sugar, and cinnamon in a mixing bowl and let stand while you make the batter.
- Lightly whisk the eggs in a large mixing bowl. Add the oil, melted butter, sugar, vanilla and water and whisk until smooth. In a separate mixing bowl combine the flour, salt, and the baking powder. Use a whisk to mix the dry ingredients together. Gradually stir the flour mixture into the wet mixture and stir just until incorporated. Do not overmix.
- Generously grease and lightly flour a Bundt pan. Pour 1/4 of the batter into the pan, and then arrange a 1/3 of the apples around the top of the batter. Make 2 more layers of apples, smoothing the batter over them after each addition. Top off with the last of the batter and smooth.
- Bake about 1 hour 10 minutes, until risen, the top is nicely browned, and a sharp knife inserted in the middle of the cake comes out dry. Let cool in the pan until the cake starts to release from the sides before unmolding.
