Fresh & Rich Apple Breakfast Cake Recipe

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Fresh & Rich Apple Breakfast Cake

Nicole Pauley

By
@nambarchian

This is a combination of two cake recipes: Paula Dean's Fresh Apple Cake and Uncle Bob's Fresh Apple Cake. I gave them both a twist by adding a couple ingredients and cutting down the sugar of Paul's recipe.My kids love this cake for breakfast- and me and my man can't keep our hands off it any time of the day!


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Rating:

Comments:

Serves:

10-12

Prep:

20 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

BUNDT PAN COATING

3T
granulated sugar
1t
ground cinnamon

INGREDIENTS

1/2 c
raisins
4 Tbsp
rum
4 c
peeled, chopped apples
1/2 medium
lemon, squeezed over apples
3 Tbsp
ground cinnamon
3 c
sifted all-purpose flour
1 tsp
baking soda
1 tsp
salt
1/4 tsp
ground nutmeg
2 c
white sugar
1 1/4 c
vegetable oil
2 tsp
pure vanilla extract
3 large
eggs

Directions Step-By-Step

1
Spray a bundt pan with non-stick spray then coat thickly with the cinnamon/sugar coating, set aside.
2
Soak raisins in rum, drain before adding to the cake mix, as the last ingredient.
3
Peel and chop apples, squeeze lemon over them, then 3T of cinnamon, set aside.
4
In a small bowl, sift together flour, baking soda, salt, and nutmeg.
5
In a large bowl beat sugar with oil until well blended, then add vanilla and eggs one at a time, beating well after each. Add apples, and drained raisins and mix well with a spatula.
6
Add flour mixture to egg mixture and mix well with a spatula. This mix will be very thick.
7
Spoon into bundt pan, pressing down to level off. Drag a knife through it to try and get air bubble out before baking.
8
bake at 375 degrees for 1 1/2 hours or until a toothpick comes out clean. The top will be golden brown. Cool on a rack for 15 minutes then turn out onto a serving plate to cool for another 30-45 minutes.
9
or serve warm-ish. cover and keep until finished. It won't last long.

About this Recipe

Main Ingredient: Fruit
Regional Style: American