7
Submitted by HokiesMom
"Posted for ZWT6 German Region. I found this on a Authentic German Foods recipe site. I did find it interesting to learn that the word "Bundt" comes from the German word "Bund" which literally means "gathering of people". Isn't that sweet?? This is a versatile recipe in that it is good for a breakfast treat, pack in a lunch, take on a picnic or serve as a dessert after dinner."
photo by Dr. Jenny 
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Yields:
-
1 cake
- Serves:
- 18
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ingredients
- 2 cups peeled & diced apples
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 3 cups flour
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 2 cups sugar
- 1 cup canola oil (or you can use safflower oil)
- 1⁄4 cup apple juice (100% natural is best)
- 2 teaspoons vanilla
- 4 eggs
- 1 1⁄2 cups chopped walnuts
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directions
- Preheat oven to 350°F Grease and flour a Bundt pan and set aside.
- In a medium bowl, combine the diced apples, 2 tablespoons sugar and 1 teaspoons cinnamon; set aside. Sift together flour, baking powder, and salt.
- In a large bowl, combine 2 cups sugar, oil, apple juice, vanilla, and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts and apple mixture.
- Pour batter into prepared pan. Bake at 350F for 55 to 60 minutes, or until cake is firm, well browned, and begins to pull away from pan edges. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Good sprinkled with confectioners' sugar before slicing and serving.
Questions & Replies
-
Can I use cinnamon applesauce in lieu of oil or apple juice?
Stefanie E.
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Reviews
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A grand recipe!! Made it this afternoon and had a warm slice. I will give at least 3/4 of it to my neighbors who have relatives visiting, as the 2 of us can't possibly finish it off. (Well, I could try. LOL) I did add double the cinnamon as we love it so. I may also try pecans next time. Great flavor, thanks for posting, HokiesLady. Made by a Red Hottie for ZWT6.
Scoutie
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Oh!! this was a very nice cake, I took it with me as we were invited out to eat with friends and my cake was the topic of conversation at the end of the night. There were about twenty people at the night out and most had a piece of cake, so your recipe was given a marvelous review. Everyone said they liked it, and I couldn't get them to give marks out of five, most of them said ten. It was a very nice recipe. Thank you for posting it. Made for ZWT#6 2010
Tea Jenny
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The WOW factor of this cake is thru the roof. IT is one of the best cake of its kind I ever tasted. It is also extremely easy to make. I added a little extra cinnamon and I tthink it was the right move. I will do this again for the hollidays. I can't wait.
bill mayes
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We made this recipe for my aunt's birthday dessert and we all really enjoyed it. It wasn't difficult to make, and was done to perfection, following the directions as posted. I used the new bundt cake pan DH bought me for my birthday and thought the cake looked really pretty. Loved the apple/walnut combination. I would definitely make this cake again. Thanks! Made for ZWT6 Oma's Kitchen challenge.
Dr. Jenny
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My Mom has been making this cake for over 40 years since she got it from my Dad's German employee's wife after she (the wife from Germany) came by for dinner one night and brought one with her. She gave the recipe to my Mom and she (my Mom) makes it all the time. The only difference is the recipe we have came with raisins instead of apples. It is phenomenal and I can vouch it is authentically German.
century153
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Tweaks
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My Mom has been making this cake for over 40 years since she got it from my Dad's German employee's wife after she (the wife from Germany) came by for dinner one night and brought one with her. She gave the recipe to my Mom and she (my Mom) makes it all the time. The only difference is the recipe we have came with raisins instead of apples. It is phenomenal and I can vouch it is authentically German.
century153
RECIPE SUBMITTED BY
HokiesMom
212
- 71 Followers
- 407 Recipes
- 93 Tweaks
<p>I'm one of the original members of RecipeZaar and an active member in the old forums. I loved meeting so many wonderful people from across the globe in what were truly amazing forums and during events on the site which encouraged interaction. I miss those forums and am saddened that this is now just another recipe collection site. I will always come back here as I have so many recipes saved of my own and tried many gems. I hope you are able to find something you like.</p>
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