Apple Spice Bundt Cake

Apple Spice Bundt Cake

So things have been pretty busy for me lately. I’m working on blog projects, went to an event at Neiman Marcus, working hard on my writing, keeping up on fall TV. Oh, yeah, and I joined match.com and went on my first date.

It was nerve wracking joining Match. But I figured I didn’t have anything to lose. It has been an interesting experience. There are definitely some weird dudes on there. Some that seem nice and never write back. Some that are apparently way too busy and have no business stringing us ladies along. And there are some nice, genuine guys. They’re just a little harder to find.

Apple Spice Bundr Cake

So if joining Match had me freaked out, you can imagine what it was like going on my first date EVER! I mean it’s pretty scary venturing out in the world like that. But I was completely and totally ready for it, so my nerves didn’t take over as much as I thought they would.

The guy was nice and even brought me a book as a gift. We met at a nice restaurant and had a great meal. We didn’t really have a connection, we both agreed, and that’s okay. I don’t regret going on the date and I hope the guy finds the right girl for him. It was a good start and I’m excited to see what happens from here.

Apple Spice Bundt Cake

I finally pushed myself out of my comfort zone and that is an amazing thing. It worked out pretty well and hopefully things will only go up from here. I mean, I got to cross going on a date off my bucket list. How cool is that?

I’ve also been busy baking fabulous things like this Apple Spice Bundt Cake. This cake is the perfect comforting fall dessert. Easy to make, it makes use of the wonderful apples available now, and adds in some warming cinnamon, along with a bunch of crunchy nuts for texture. The exterior of the cake gets caramelized and a bit crunchy while the interior is dense and moist. Some future boyfriend is going to be lucky to sample treats like this!

Apple Spice Bundt Cake

Apple Spice Bundt Cake

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 10 servings

Ingredients

3 cups all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon baking soda

½ teaspoon kosher salt

1 1/3 cups vegetable oil

2 cups granulated sugar

3 large eggs

1 tablespoon pure vanilla extract

3 cups apples, peeled and chopped (I used Fuji and Gala – use what you love)

1 cup nuts (I used pecans and walnuts – use what you love)

Instructions

Preheat oven to 350 degrees F. Oil and flour a large bundt pan.

In a medium bowl, stir together flour, cinnamon, baking soda, and salt.

In a large bowl, stir together oil, sugar, eggs, and vanilla until well combined and lightened in color and texture. Stir in the flour mixture until just combined. Fold in the apples and nuts until distributed.

Pour batter into prepared pan and smooth into an even layer. Bake, rotating halfway through if necessary, for 65-75 minutes, until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Cool cake in pan for about 20 minutes. Then loosen cake from pan and gently invert it on to a serving plate. Cake may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for a couple hours or in the microwave for about 1 minute.

Notes

Recipe adapted from Dorothy Mae Brown via the Martha Stewart show

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Carrot Cake Sheet Cake #SundaySupper

Carrot Cake Sheet Cake

I’m a big fan of planning everything out. Like everything. My day is scheduled nearly down to the minute almost every day. I know what time I’m waking up and exercising and blogging and eating dinner. I know what I’m having for dinner and when I’m going to the store. Or the mall. I have it all neatly organized in my head.

And then things happen. Bad things. Very bad, schedule ruining things. Things that throw my entire day off track and send my brain searching for ideas of how to regain control.

Carrot Cake Sheet Cake

Like the other day when I had it in my head I was going to eat dessert. A freshly made, cupcakey dessert with fluffy, silky smooth frosting. Cupcakes from a cookbook I’d just received from a well-known baker. And then I made the cupcakes and knew the batter wasn’t quite right. Okay maybe not right at all is more like it, but I went ahead and baked them off. Thankfully I put foil under the cupcake tin or the day would have gotten a lot worse.

The cupcakes didn’t rise. Instead, they kind of like . . . melted. And oozed all over the place. I baked them longer than the stated time. When they were still raw and gross, I have up.

Carrot Cake Sheet Cake

But I had that image of cake and frosting in my head and I couldn’t let it go. Nothing in the freezer met the criteria. Though I didn’t really have the time or energy, I had to make something else. After scouring my bookmarks, I settled on a single layer carrot cake from The Kitchn.

I mean carrot cake. Yum! And The Kitchen. Yay! I knew . . . okay my confidence was shaken, so I hoped, that it would turn out spectacularly. And it did. I kind of devoured a huge piece of this cake and loved every second.

Carrot Cake Sheet Cake

It was easy to make and made with all pantry staples, making it a great recipe to make without any preparation and also making it easy on the wallet, the theme of this week’s Sunday Supper. There’s not need to run to the store for crème fraiche or some other specialized ingredients. Nope. Just take a trip to your pantry and refrigerator and get to baking!

You will thank me once you do. This fluffy cake is so moist and has that classic slightly spiced flavor we have all come to expect from carrot cake. And the frosting. Oh my, the frosting. Creamy, melt in your mouth frosting with tons of vanilla bean seeds. I had to splurge on those because I don’t think cream cheese frosting is the same without them, but plain old vanilla extract will work just fine. So maybe for once I’m kind of glad my plans didn’t work out.

Carrot Cake Sheet Cake

Carrot Cake Sheet Cake #SundaySupper

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 12 generous servings

Ingredients

Cake

2 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

4 large eggs

1 teaspoon pure vanilla extract

¾ cup canola oil

1 cup granulated sugar

4 cups freshly grated carrots

Frosting

½ stick unsalted butter, room temperature

8 ounces cream cheese, room temperature

2 teaspoons vanilla bean paste or pure vanilla extract

3 cups confectioners’ sugar

Instructions

Make the cake. Preheat oven to 350 degrees F. Oil a 9 by 13 inch pan.

In a medium bowl, stir together flour, cinnamon, baking powder, baking soda, and salt.

In a large bowl, stir together vanilla, oil, and sugar until well combined. Alternately add the flour mixture and eggs to the sugar mixture, beginning with the flour and ending with the eggs, doing 3 additions of each. Mix until well combined. Stir in the carrots.

Pour the batter into the baking dish and smooth into an even layer. Carefully bang the pan on the counter a couple times to release any air bubbles. Bake for 25-35 minutes, until the cake has puffed, is golden brown, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in pan.

Make the frosting. Beat the butter and cream cheese together using a hand or stand mixer until light and fluffy. Add the vanilla and confectioners’ sugar and beat until creamy and fully incorporated. Taste the frosting and see if you want to add any more sugar.

Spread the frosting on top of the cooled cake, cut into pieces, and serve. Cake may be stored in the refrigerator in an airtight container for up to 3 days.

Notes

Recipe adapted from The Kitchen

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Don’t forget to check out the other Sunday Supper dishes!

Scrumptious Mains (Breakfast and Dinner)

Satisfying Sides

Sweet Treats

Sips, Spreads, and Snacks

 

Sunday Supper Movement
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To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.



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