Hello all– Spent last weekend up in the mountains at Big Bear, 18 of us from the young adult group (We’re the old folks involved!), –for a couple days of talking, laughing, planning and praying. The weather was glorious, snowy and crisp and the cabin was cozy. A few of us were the cooks, mixing salads and turning breakfast bacon for a crowd. And this was dessert on Saturday night…
CARAMEL APPLE BUNDT CAKE
3 Granny Smith apples, peeled, cored and chopped to small bits
2 cups sugar
1 1/2 cup canola oil
2 tsp. vanilla
3 cups flour
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1 cup walnuts chopped
garnish: caramel sauce* & chopped walnuts
Prepare the apples bits and set aside.
With an electric mixer beat together the sugar, oil, vanilla and eggs for 2 or 3 minutes until they are creamy and fluffy. Then beat in the flour, baking powder, salt and cinnamon.
With a spoon mix in the chopped apple and cup of walnuts. The batter will be stiff so mix them in well.
Spoon the batter into a bundt pan that has been sprayed with cooking spray and set it into a 350 degree oven for 75 to 80 minutes, until a small knife inserted comes out clean.
Let the cake cool in the pan and then remove it to a platter. When you are ready to eat it, drizzle on the caramel and then sprinkle on the chopped pecans or walnuts. Pretty and ready to serve!
*You can make your own caramel sauce, but I just picked up Smuckers salted caramel sauce at the market with the ice cream toppings.
Down on Boulder Bay by the lake–sunshine and snow…