Germanic - Style Apple Bundt |
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Prep Time: 0 Minutes Cook Time: 85 Minutes |
Ready In: 85 Minutes Servings: 16 |
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This is the type of cake recipe that is really more apple than cake ! You can use any kind of apples you have on hand for this - I've used Red Delicious, Granny Smith, Braeburn, and even a mix of anything in the fridge (bruised or not)! Read more ! The trick is to make sure everything is coated with batter and packed down into the tube pan - don't worry, this isn't a delicate confection! A not-too-sweet cream cheese glaze is perfect over this. Ingredients:
1/4 cup ground flaxseed |
3 packets (105 g) apple-cinnamon instant oatmeal |
1 cup sugar |
1/3 cup packed brown sugar |
1/3 cup boiling water |
3 tbsp agave nectar (or honey) |
2/3 cup canola oil |
1 tbsp vanilla |
1 tbsp maple extract |
1 cup flour |
1 cup barley flour |
1 cup whole wheat flour |
1 tsp baking powder |
1/2 tbsp baking soda |
1/2 tsp salt |
2 1/2 tbsp cinnamon |
6 large apples, unpeeled, diced |
Directions:
1. Preheat oven to 350F, grease a 10 tube pan.
2. In a large bowl, combine flaxseed, oatmeal, sugars and boiling water, stirring well. Let stand 10 minutes.
3. Add agave, oil, vanilla and maple extract, mixing well.
4. Stir in flours, baking powder, baking soda, salt and cinnamon, then fold in the apples until well combined.
5. Spoon into the prepared pan, smoothing the top.
6. Bake 85 minutes, tenting the top with foil after 45 minutes.
7. Cool in pan for 40 minutes before turning out onto a rack.
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