Hi,
I have to admit that I didnt create this recipe but I have made it a few times and it is wonderful. I found it in my Taste Of Home Baking Book and each time I have made it, I have received "rave reviews". Even my annoyingly picky DH loves it!
It is called Adams County Apple Bundt. Please dont let the name mislead you (as I did) and use a standard Bundt pan, as it will be too small. You will need the larger 10 tube pan.
The following observations could be VERY IMPORTANT to you, so please read
There are some things I should tell you about this recipe. First of all, the batter will be VERY sticky, kind of reminds me of thick paste glue. The first time I made this cake I was convinced that the batter was too heavy to rise. I was very apprehensive when I put it in the oven, but it baked perfectly.
I found that I got the best results when I left the chilled ingredients (the eggs and orange juice) out on the counter for several hours to get them up to room temperature before making the cake. I broke the eggs open into a bowl and covered it and left the orange juice in a covered cup. However, the crust was very dark and hard (it is not THAT BAD and this does improve if the cake is left covered overnight and eaten the next day). I believe part of this is due to the long baking time (1 ½ hours) plus the fact that I used a pan with a dark coating. So when I made it again, I reduced the temperature of the oven to 335 degrees and I felt the results were much better.
Since I had nothing else, the first two times I used a Silverstone Bundt pan. I sprayed it with Pam cooking spray (found out later that youre not supposed to do this with Silverstone coated bake ware) and the cake released from the pan perfectly. But I quickly became tired of having a cake that rose way above the capacity of the pan. So I went out and purchased a Nordic Ware non-stick coated 10 tube pan.
Then my troubles REALLY began!
No matter what I did, the cake stuck hopelessly to the pan. I used Pam but then decided that perhaps the different shape of the pan contributed to the sticking and I needed to use a different method. So the next time, I HEAVILY greased and floured the pan and lined the bottom (the area where the cake stuck the worst) with parchment paper. The ONLY part that released from the pan was the area lined with parchment paper. The sides still stuck terribly.
By this time, I became very discouraged and desperate. After spending $14.99 on the Nordic Ware pan, it nearly killed me (well, not KILLED me, but I was very upset) to spend another $19.99 on a Calphalon non-stick tube pan. I chose this brand as I have always had good results with Calphalon bake ware (should have done it the first time). Even though the cake did not stick in the Silverstone pan (the one that was too small), I didnt choose that brand as I was now aware how finicky this finish can be in regard to the type of product that is used to grease the pan. With Calphalon, you can use anything.
Just to be on the safe side, I searched the internet to find more ways to avoid this problem and I found a recipe for a concoction called Bakers Grease. This is what I found on a baking forum:
My favorite fool proof pan grease is something called "baker's grease". You take equal parts vegetable oil, shortening and flour, mix them together, and you have a wonderful grease that works great. You can spread it in your pan with a pastry brush, or use your hands. I love it.....it's all I ever use when I bake cakes.
So I went ahead and measured two tablespoons of each of the three ingredients and blended them with a small whisk and coated my new pan with it and refrigerated the leftovers--I imagine I can put this in the microwave for a few seconds when I need it again. I also placed another round of parchment paper on the bottom. I went ahead and assembled the cake and baked it and, unbelievably, it literally FELL out of the pan!
It came out so easily that I am now convinced that the finish on the Nordic Ware pan is either just not up to par or defective. The bakers grease and parchment paper certainly must have helped, but Im sure the pan was the major problem.
Believe me, I was nearly ready to give up, but this cake is SO WORTH IT! And, hey, I did learn a few things! So here goes, the Adams County Apple Bundt
Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
2 cups plus 5 tablespoons sugar, divided
1 cup vegetable oil
4 eggs
1/3 cup orange juice
1/2 teaspoon salt
2-1/2 teaspoons vanilla extract
4 medium tart apples, peeled and thinly sliced
2 teaspoons ground cinnamon
Confectioners' sugar, optional
Directions:
In a large mixing bowl, combine the flour, baking powder, 2 cups of the sugar, oil, eggs, orange juice, salt and vanilla. Beat until thoroughly combined. In another bowl, toss apples with cinnamon and remaining sugar. Spread one-third of batter in a greased 10-in. tube pan. Cover with half of the apples. Repeat layers. Spoon remaining batter over top.
Bake at 350° for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 20 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners' sugar if desired. Yield: 12-16 servings.
Enjoy! Genie
Edited to say: I wanted to add that this cake is flavorful but not overly sweet (even though I dust it generously with confectioners's sugar) and makes a great, packable lunchbox treat!
I have to admit that I didnt create this recipe but I have made it a few times and it is wonderful. I found it in my Taste Of Home Baking Book and each time I have made it, I have received "rave reviews". Even my annoyingly picky DH loves it!
The following observations could be VERY IMPORTANT to you, so please read
There are some things I should tell you about this recipe. First of all, the batter will be VERY sticky, kind of reminds me of thick paste glue. The first time I made this cake I was convinced that the batter was too heavy to rise. I was very apprehensive when I put it in the oven, but it baked perfectly.
I found that I got the best results when I left the chilled ingredients (the eggs and orange juice) out on the counter for several hours to get them up to room temperature before making the cake. I broke the eggs open into a bowl and covered it and left the orange juice in a covered cup. However, the crust was very dark and hard (it is not THAT BAD and this does improve if the cake is left covered overnight and eaten the next day). I believe part of this is due to the long baking time (1 ½ hours) plus the fact that I used a pan with a dark coating. So when I made it again, I reduced the temperature of the oven to 335 degrees and I felt the results were much better.
Since I had nothing else, the first two times I used a Silverstone Bundt pan. I sprayed it with Pam cooking spray (found out later that youre not supposed to do this with Silverstone coated bake ware) and the cake released from the pan perfectly. But I quickly became tired of having a cake that rose way above the capacity of the pan. So I went out and purchased a Nordic Ware non-stick coated 10 tube pan.
Then my troubles REALLY began!
By this time, I became very discouraged and desperate. After spending $14.99 on the Nordic Ware pan, it nearly killed me (well, not KILLED me, but I was very upset) to spend another $19.99 on a Calphalon non-stick tube pan. I chose this brand as I have always had good results with Calphalon bake ware (should have done it the first time). Even though the cake did not stick in the Silverstone pan (the one that was too small), I didnt choose that brand as I was now aware how finicky this finish can be in regard to the type of product that is used to grease the pan. With Calphalon, you can use anything.
Just to be on the safe side, I searched the internet to find more ways to avoid this problem and I found a recipe for a concoction called Bakers Grease. This is what I found on a baking forum:
My favorite fool proof pan grease is something called "baker's grease". You take equal parts vegetable oil, shortening and flour, mix them together, and you have a wonderful grease that works great. You can spread it in your pan with a pastry brush, or use your hands. I love it.....it's all I ever use when I bake cakes.
So I went ahead and measured two tablespoons of each of the three ingredients and blended them with a small whisk and coated my new pan with it and refrigerated the leftovers--I imagine I can put this in the microwave for a few seconds when I need it again. I also placed another round of parchment paper on the bottom. I went ahead and assembled the cake and baked it and, unbelievably, it literally FELL out of the pan!
Believe me, I was nearly ready to give up, but this cake is SO WORTH IT! And, hey, I did learn a few things! So here goes, the Adams County Apple Bundt
Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
2 cups plus 5 tablespoons sugar, divided
1 cup vegetable oil
4 eggs
1/3 cup orange juice
1/2 teaspoon salt
2-1/2 teaspoons vanilla extract
4 medium tart apples, peeled and thinly sliced
2 teaspoons ground cinnamon
Confectioners' sugar, optional
Directions:
In a large mixing bowl, combine the flour, baking powder, 2 cups of the sugar, oil, eggs, orange juice, salt and vanilla. Beat until thoroughly combined. In another bowl, toss apples with cinnamon and remaining sugar. Spread one-third of batter in a greased 10-in. tube pan. Cover with half of the apples. Repeat layers. Spoon remaining batter over top.
Bake at 350° for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 20 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners' sugar if desired. Yield: 12-16 servings.
Enjoy! Genie
Edited to say: I wanted to add that this cake is flavorful but not overly sweet (even though I dust it generously with confectioners's sugar) and makes a great, packable lunchbox treat!
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