Apple Sugar Bundt
Catherine Cappiello Pappas
Sweet apple bits are folded between the crumbly, moist center. I opted for a very simple topping - just a generous coating of powdered sugar.
If you happen to find yourself out of powdered sugar it only takes a few minutes to make. Just pulse together plain white sugar and cornstarch. Homemade confectioner's sugar will only make this cake more special.
- 1 box white cake mix
- ½ cup self-rising flour
- 2 large apples - peeled, cored, and chopped
- 2 eggs
- ½ cup apple sauce
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 1 cup milk
- homemade confection's sugar:
- 1 cup white sugar
- 2 tablespoons cornstarch
In a large bowl, whisk together cake mix and flour. Set aside.
In a separate bowl, combine apples, eggs, apple sauce, vanilla extract, sour cream, and milk. Stir until all is well combined.
Add the wet ingredients to the dry and gently fold until the batter comes together. Pour into a well greased bundt pan.
Bake for about 25 minutes or until the cake tester comes out clean. Let cool completely in bundt pan before transferring to a serving plate.
Using a food processor, process white sugar and cornstarch until mixture has become like confectioner's sugar.
**NOTE: DO NOT lift the lid of the food processor immediately. Let the confectioner's sugar sit for a few minutes and settle before transferring.
Sift the homemade powdered sugar over the bundt before serving.