Whole Wheat Apple Bundt Cake with a vanilla drizzle.

One of my New Year’s resolutions was to host more gatherings, (even small ones) throughout the year.  I had planned on an intimate brunch with a few swim friends and booked/sent invites out early in January.  After much turmoil with my daughter’s health, endless testing down in Philadelphia – tears, uneasiness etc.,  the date finally came around and I looked forward to being surrounded by close swim friends (and many of my oldest daughter’s friends – my youngest was away) who have been an amazing support system for us.

I whipped up this cake, an old favorite recipe from years and years ago, on Saturday so that the dessert portion of the brunch menu was taken care of.  It turned out well and everyone loved it.  There is something about a cake filled with cinnamon and apples that always gets me.  Just feels so homey and comforting.  It was perfect and I whipped up a vanilla bean drizzle for the top.  Great make-ahead dessert for your next get-together or special occasion.

Ingredients:

3 cups of whole wheat flour (sifted) I used King Arthur
2 teaspoons of baking powder
2 teaspoons of baking soda
1 tablespoon flaxseed meal
1 teaspoon of apple pie spice
1/2 teaspoon salt
1 1/4 cup of white sugar
1 stick of unsalted butter, room temperature
3 eggs
2 cups of vanilla Greek yogurt (I used Cabot)
1 tablespoon of vanilla paste or extract (yes, I said tablespoon)
2 Fugi apples – whatever firm apple you have will work, cored and sliced in thin slices
Mix in – you will use 1/2 cup of brown sugar and 1 tablespoon of ground cinnamon

Directions:

Preheat your oven to 375 degrees.  Spray your bundt pan with baking spray with flour and set aside.  In your stand mixer, paddle attachment on, cream the sugar and butter for approximately 2-3 minutes or until light and fluffy.  Then add the eggs, yogurt and vanilla.  Blend well.

In a separate bowl, add the sifted flour, powder, soda, flax, apple pie spice and salt.  Whisk.  Then in thirds, add to your wet mixture.  Blend well after each addition.

Pour about 1/4 of the batter into the bottom of your bundt pan.  Then place the apples vertically (I try to stand them up as best as I can) into the mixture.  This is so you can see the slivers of apples when the cake is done and turned out of the pan.  Then pour another 1/4 of the batter into the pan (1/2 total) and then add another layer (lay these flat) of the sliced apples and sprinkle the brown sugar and cinnamon mixture over top).  Then add the remaining batter.  Sprinkle the last of the brown sugar/cinnamon mixture and with a knife swirl it into the cake mixture gently without disturbing the middle layer of apples.  Place in the oven and bake for approximately 45-50 minutes or until golden brown and a toothpick inserted comes out clean.

Once completely cooled, I waited about an hour – place a platter over the top of your pan and invert slowly.  The bundt cake should come out perfectly.  Let cool a bit longer and then drizzle with the icing recipe below.

1.5 cups of confectioners’ sugar
2 teaspoons of milk (I used almond)
1 pat of butter melted and cooled
1/2 teaspoon of vanilla paste or extract (I like the paste because you can see the vanilla bean speckles)

Whisk together and drizzle over the top of the cooled cake.  Serve and enjoy!
 

Love Sam looking on from the sunroom.

— Knead to Cook