First-of-Fall Apple Bundt Cake from Dorie's Anytime Cakes by Dorie Greenspan.
First-of-fall cake sounds like the perfect treat for crisp fall weather. Except that, here in southern California, the first day of fall was 100 degrees. Our summer really happens in September and October. Just the thought of baking a large cake in that kind of weather wore me out before I even began.
Luckily, there were a few days of reprieve from the relentless heat, so I decided to give the cake a try, but on a smaller scale. Based on the number of eggs, I made a third of the recipe, and it actually turned out well. I also reduced the baking time to about 23 minutes. I ended up with four small bundt cakes, each one moist and flavorful.
There were two kinds of apples in my refrigerator: one Granny Smith and two ambrosias. After reading Dorie's note, I chose one of the ambrosias, which added a bit more sweetness. And, because there were only four small cakes, I chose to just dust them with powdered sugar.
These were lovely and delicious cakes that I would definitely make again.
Stop by the Tuesdays with Dorie website to read what the other bakers thought.
These minis are so cute :)
ReplyDeleteLove these!
ReplyDeleteOh, those are so cute! I'm making note in my book to try this as that cake is very delicious and it would be fun to make minis. Yikes on the temperatures out there for fall. We are having a true fall here in Indiana, mild temperatures, beautiful leaves, bright blue skies...all these things require Apple Cake drizzled with Caramel. :-) Truly, your little cakes with the powdered sugar are adorable.
ReplyDeleteOh I love these little Bundt’s and so pretty lightly dusted! I don’t have mini pans but everytime I see bakes done with them I think, I should get some of those haha. I am here in Southern California too and this “fall” has been brutal. Finally feels like we are getting a break from the heat…who would have thought we would be happy with high 80’s in October 😂 (Kim)
ReplyDeleteOh wow- so excited when I opened your post and so the minis !!! Like everyone else, I simply adored this recipe. I had a bit of "crust" that stuck to my old bundt pan and it was insanely delish when I nibbled it...so much so that I plan to use a "all edge brownie" pan that I have (sort of like a snake shape so each piece ends up with edges and no soft middle parts) when I make this next. It was so moist and caramelized and flavorful my first reaction was that it was like an "apple brownie" without the chocolate flavor. Wow. Now to look for my mini bundt pans....
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