Sunday, December 26, 2010

In which a cake is made, or how to Bundt on 4th and long.

Well, this past Friday was the 16th birthday of my twins. They generally speaking do most of the baking in the house and prepare elaborate cakes for everyone else's birthday parties, so it fell to me to make a cake, or two for them. I had been looking at some options over the week and settled on an Apple Bundt cake which looked good and easy enough to fit the bill for the blog. Turns out, I was right. it was pretty easy to make, I added a vanilla glaze to up the birthday quotient as well.

3 Apples
2 1/3 cup sugar
2 tsp cinnamon
4 cups flour
2/3 cup orange juice
3 tsp baking powder
2 tsp vanilla
1 cup vegetable oil

100 grams icing sugar
1/4 tablespoon margarine (or butter)
2 tablespoons vanilla soy milk (or regular milk and a tsp vanilla)

You'll need to preheat the oven to 375F (175C) and get to work on the apples.

I used Granny Smith, because I'm partial to things being a bit tart. Core and peel them and slice them finely. Try not to cut yourself in the process.
Mix the cinnamon and 1/3 cup sugar and then toss the apples with that and set aside to marinate while you go onto making cake batter. Keep 7 year old boys away, because they'll attempt to talk you into eating all the sugared up apples.

On to the batter. Beat the eggs and sugar together and then stir in the oil, vanilla and OJ.

Mix until blended then start adding the flour and baking powder. You can premix these, or you can wing it like me and add a cup of flour and half the baking powder, mix. Repeat. Then add the last of the flour.

It looks all battered. And on the messy bit, layering the batter and apples. Put down about an inch of batter in your bundt pan, we have these nifty disposable paper ones if you don't want to invest in a silicone or metal one, then a layer of apples. Again, repeat. Our molds were smallish, so I managed to get two cakes out it, each one with 3 layers of batter and two of apple. You do need to make sure the final layer is batter, by the way.

Then it's into the oven for about an hour.

After an hour check how well the cakes are done by stabbing them with something sharp. Your stabby thing should come out clean.
 Then take them out to cool. When they're no longer hot to the touch you can take them out of the mold, in our case, remove the paper.

The glaze was made my melting the margarine in the microwave, mixing in the powdered sugar and then the vanilla soy milk. You can switch out butter and milk for the margarine and soy milk if you don't mind the dessert being dairy. Add in a dash of vanilla to the milk for flavor.
Then spoon it over the cake for maximum yardage.

So, happy birthday to my girls and good eating to all my friends.

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