Nov 062011

This recipe was a creation of mine several years ago, after seeing a sweet old lady appear on the Martha Stewart show- showcasing her apple bunt cake. I thought it was a good recipe and made it once…. but with all the fat and sugar- I knew that if I wanted to enjoy this cake, it needed an overhaul.

And this is the end result. A healthier version than the original, but still has a great amount of flavor, texture and the cake is moist.

My kids and husband adore this cake, and it’s nibbled on throughout the day- into the night. And is usually gone before the second day.
Southern Apple Bunt Cake

1 1/3 cups vegetable oil
1 ½ cups sugar
3 eggs
2 ¾ cups whole wheat flour
1 tablespoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
3-4 Granny Smith apples, chopped with skins
1 teaspoon vanilla
Beat oil, sugar and eggs until light and fluffy. (3-4 minutes)
Add the dry ingredients to the wet and beat on low until combined. Add apples
chunks and batter will moisten. Add vanilla and mix all until combined. Pour into a
12 Cup Bunt pan that has been buttered and floured. Bake at 350 for 1 hour and 20
minutes, or until a toothpick comes out clean.  
Butterscotch Sauce
½ cup butter
1 cup brown sugar
¼ cup evaporated milk
Pinch of salt
1 teaspoon vanilla
Cook 5-7 minutes. Pour over warm cake before serving.

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