Apple Pine Nut Bundt Cake

Jessica S

By
@jmsqueglia

The pairing of fennel and pine nuts give a Mediterranean flavor twist to a classic apple bundt cake, to suit my Italian family's tastes. This cake has been a huge hit with family, friends, and coworkers.


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Comments:

Serves:

12-16

Prep:

20 Min

Cook:

1 Hr

Ingredients

CAKE:

3 c
flour
1 tsp
baking soda
1/2 tsp
salt
2 large
eggs
1 c
sugar
6 oz
greek yogurt, plain
3/4 c
oil, canola or vegetable
2 tsp
ground fennel seed*
1 tsp
vanilla extract
1 Tbsp
orange zest, grated
4 c
apples, peeled & diced (about 4 medium apples)
3/4 c
dried cranberries
1/2 c
pine nuts, toasted**

ICING:

2 c
powdered sugar
3/4 tsp
cinnamon
1/4 tsp
vanilla extract
1/4 c
water

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
In a bowl, sift together flour, baking soda, & salt. Set aside.
3
In large bowl, beat together eggs and sugar, then add yogurt, oil, ground fennel, vanilla, & orange zest. Mix well.
4
Slowly add dry ingredients to wet mixture. Mix until thoroughly combined. Fold in apples, cranberries, and pine nuts until fully incorporated and evenly distributed.
5
Thoroughly coat 10" bundt pan with non-stick spray(or grease and flour pan well). Spread batter into pan evenly. Bake at 350 degrees for 55-60 minutes, or until toothpick or knife comes out clean. Let cool in pan for a few minutes, remove from pan and let cool completely on a rack.
6
To make icing: sift together powdered sugar and cinnamon. Whisk in vanilla then whisk in water, 1 tablespoon at a time, until desired thickness/consistency and lump free. Pour over cake and let drizzle down sides.
7
* Ground fennel is difficult to find in stores. Buy whole fennel seeds and grind finely in a spice grinder.
** To toast pine nuts, put nuts in a dry skillet and toast on medium heat for a few minutes until slightly golden brown. Stir often and watch closely as they can turn too brown/burn quickly.

About this Recipe

Course/Dish: Cakes