Apple Spice Bundt Cake – Craving Fall Flavours

Today, I found myself craving fall flavours, which to me means apples.  There is nothing better than the smell of cinnamon baking in an apple spice cake.  This recipe is comfort food that has a delightful combination of ginger, cinnamon and applesauce.  For the icing I have chosen to sprinkle icing sugar and make a simple icing sugar and milk drizzle.  It would also be a perfect flavour combination to go with a cup of coffee in the early morning on the dock at the cottage.

Here at home, everyone has been working hard during the summer months.  Next week Mom, Dad, Sarah and I will be going up north to the cottage for a week.  My Dad has moved his office to downtown Toronto from North York.  He enjoys the downtown office, but he is looking forward to the greenery of the cottage and doing some fishing.  Everyone is looking forward to some cottage recipes, which include: easy barbeque recipes, fresh salads and maybe even some ice cream.

Ingredients

2 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup unsalted butter, room temperature

1 cup packed dark brown sugar

1 cup granulated sugar

4 large eggs

1 cup vanilla yogurt

1 ½ cups apple sauce

2 teaspoons ground cinnamon

1 teaspoon ground ginger

Nonstick cooking spray

Instructions

  1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder, salt, ground ginger and ground cinnamon; set aside.
  2. In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated.  Reduce speed to low; add flour mixture in three additions, alternating with one addition of yogurt and one addition of applesauce.
  3. Coat a 12-cup nonstick Bundt pan with cooking spray or grease the pan lightly with margarine. Spread batter in prepared pan.
  4. Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes.
  5. Cool in pan 20 minutes. Invert onto a rack; cool completely, topside up.  Tap the top of the bundt cake pan with a wooden spoon to make sure the bundt cake comes out evenly and does not break apart.

Icing Sugar Drizzle

1 cup icing sugar sifted, 3 teaspoons of milk stirred together and drizzled lightly on top of cake.

Blueberry Bundt Cake – with Cream Cheese Icing

Bundt cakes are wonderful desserts because they are sweet, but not too sweet.  For this recipe you will need a bundt cake pan that has the circular shape and hole in the middle.

This recipe is unique because it has blueberries and yogurt in it.  I did a cream cheese icing instead of the usual bundt cake drizzle of milk and icing sugar mixture.  The recipe turned out wonderfully and I will definitely be making this again.  It only lasted two days in my house – it was good as a dessert at dinnertime and an afternoon snack.  The cake was moist and flavourful.  My Mom said it was my best dessert yet.

Garnishing the cake my Mom had the suggestion to get some fresh mint leaves from the backyard – luckily the mint had started to grow.  Fresh blueberries were used to decorate this delightful cake.  Berries are my favourite garnish!

My favourite moment from the movie “My Big Fat Greek Wedding” is when the groom’s mother brings a bundt cake, and the Greek mother-in-law has difficulty saying “bundt cake.” The ‘d’ in bundt cake is silent and it is pronounced ‘bun-t cake.’  Wikipedia explains the origin of the word ‘bundt’ as such: “The German word bund in bundkuchen originated either from bundling or wrapping the cake’s dough around the pan’s centre hole or because a bund is a gathering of people.”  Once you master this cake you will be surprised by its comforting flavour and simplicity.  I’m sure it will disappear from your kitchen quickly.

For the Cake:
2 1/2 cups all-purpose flour, plus 1 teaspoon for dusting blueberries
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup vanilla yogurt
2 cups blueberries (fresh or frozen)
Nonstick cooking spray or margarine for greasing the pan

For the Cream Cheese Glaze:
1 (4 ounce) package cream cheese, softened
1 tablespoon butter, softened
2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
2 tablespoon milk

Instructions:

1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
2. In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of yogurt.
3. In a bowl, toss blueberries with teaspoon flour to coat them.  This is so the berries will not all sink to the bottom of the pan.  Gently fold blueberries into batter.

4.  Coat a 12-cup nonstick Bundt pan with cooking spray or grease the pan lightly with margarine. Spread batter in prepared pan.
5. Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes.

6.  Cool in pan 20 minutes. Invert onto a rack; cool completely, topside up.  Tap the top of the bundt cake pan with a wooden spoon to make sure the bundt cake comes out evenly and does not break apart.

7.  For the cream cheese icing, mix butter and cream cheese until evenly combined.  Slowly add in icing sugar, milk and vanilla extract.  The consistency will be thinner than cake icing and thicker than milk and sugar drizzle.  Add more milk to thin out the icing if needed.

8. Ice the bundt cake with the cream cheese icing and decorate with fresh blueberries.  Add a few leaves of fresh mint for garnish if available.