Before I get into this post, I just want to say thank you to Lora, AKA Cake Duchess for moving the posting date for this month’s BundtaMonth. As of this writing, I still have no power and so the only way I could work on it was during lunch at the office over several days. I didn’t ask her to move it, she generously offered. Lora, I hope one day we can meet in person so I can give you a hug!
UPDATE: Power was restored to my home last night (Tuesday 11/6). Now I have to hope the nor’easter that is hitting Long Island won’t zap us again. Fingers crossed!
That’s the challenge for this month’s #BundtaMonth. I immediately had cayenne on the brain. I have no idea why really but that was the first thing that popped into my head so I decided to run with it.
My husband and I went apple picking on our vacation so I thought it would make sense to bake an apple cake and so why not see what happens when you add a little cayenne.
What happens is something amazing!
You get the sweet from the apples right up front and the moistness of the cake and you think ahhh, comfort food. But there’s something else, something happening in the back of your throat but the first bite just leaves you wondering. You take another bite and then it hits you: This cake has a kick!
It remains somewhat subtle so no worries about a sudden need to dive into a glass of milk…although an ice tall glass of cold milk would be awesome with this cake…the cayenne just adds that little something that makes you think.
I must admit, my first attempt at baking this cake didn’t turn out quite as expected. I goofed when I calculated the amount of baking powder and baking soda I needed for the recipe so it didn’t rise as well as expected. The flavor was good but I just wasn’t happy with the density, so I rebaked.
Interested in joining the fun?
Anuradha and Lora will pick an ingredient and announce it the first week of every month. All you bundt loving bakers need to do is use your imagination on how you’d like to incorporate it and bake a bundt – mini bundt or large bundt – and link it up to their blogs throughout the month. It’s that simple!
Here’s how to you can join the #BundtaMonth party:
- Bake your Bundt for November following the theme – Spice.
- Post it before November 30, 2012.
- Use the #BundtaMonth hashtag in your title. (For ex: title should read – #BundtaMonth: Spice Bundt)
- Add your entry to the Linky Tool by clicking here or here.
- Link back to both Anuradha’s and Lora’s announcement posts.
Apple Cake with an Attitude
Inspired by Apple Butterscotch Cake Cake Simple: Recipes for Bundt-Style Cakes from Classic Dark Chocolate to Luscious Lemon-Basil by Christie Matheson and Alex Farnum
3 cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon cayenne
¼ teaspoon ground ancho chili powder
1 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup canola (or other neutral oil)
½ cup unsweetened applesauce
¾ cup granulated sugar
¾ cup packed light brown sugar
1-teaspoon vanilla extract
2-3 granny smith or other tart apples, peeled and shredded or grated
Confectioners sugar for dusting (optional)
1. Preheat your oven to 325 degrees.
2. Grease and flour your Bundt pan, set aside.
3. Whisk the flour, cinnamon, cayenne, ancho chili, baking powder, baking soda and salt, set aside.
4. In your stand mixer fitted with the whisk attachment, whisk the canola oil, apple sauce, granulated and light brown sugars on medium speed until thoroughly combined.
5. Add the eggs, one at a time, whisking after each addition.
6. Add the vanilla and whisk.
7. With the mixer on low, carefully add the flour mixture, a little at a time until combined.
8. Gently fold in the apples by hand.
9. Pour the batter into the prepared pan and bake in the lower third of your oven for about an hour to an hour and 15 minutes. Make sure to check it after an hour. If the top is browning too quickly you can lay a piece of aluminum foil on top.
10. The cake is done when a toothpick inserted near the center comes out clean.
11. Allow the cake to cool in the pan for about 15-20 minutes then carefully invert onto a rack to cool completely.
12. Dust with confectioner’s sugar if desired.
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