Spicy bundt cake made with chopped fresh apples, grated coconut, and walnuts or pecans, topped with a sugar glaze.
You can also make muffins with this recipe. Standard muffin tins, 24 muffins, 25 minutes bake time.
- 1 1/2 cups vegetable oil (we use grapeseed oil)
- 2 cups of sugar
- 3 eggs, slightly beaten
- 3 cups of white flour
- 1 1/2 teaspoon baking soda
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3 cups chopped, peeled apples (varieties that are good for baking - i.e. Granny Smith, Gravenstein, Fuji)
- 1 cup of coconut (the sweetened fresh grated, not the dried. If you use dried, soak first in water.)
- 1 cup of chopped nuts - walnuts or pecans
- 1/2 stick sweet butter
- 1 cup brown sugar
- 3 tablespoons milk
1 Preheat oven to 350° F.
2 Beat together the sugar and oil. Add the eggs. In a separate bowl, sift together the flour, baking soda, salt and cinnamon. Add dry ingredients to oil sugar eggs mixture in thirds, beating to incorporate after each addition. Mix in the vanilla, apples, coconut, and chopped nuts.
3 Bake in a greased and floured bundt cake pan about 1 hour. Test around the centers with a long thin bamboo skewer or toothpick to make sure the cake is done.
4 When cool enough to handle, gently remove from pan. Let sit on a rack to cool completely. If the dough has raised substantially around the middle areas of the bundt ring, you may need to use a bread knife to gently level off the cake so that it sits even.
5 Blend glaze ingredients and cook until melted. Place the cake on its serving dish. Prick all around the top of the cake with a fork so that when the glaze is applied it easily seeps into the cake. Use a pastry brush to apply the glaze liberally around the surface areas of the cake, or use a spoon to dribble the glaze on the cake.