Recently I had some friends over for dinner and I needed a killer dessert. I kept thinking about the apple cake recipe from Around My French Table which I have made in the past to rave reviews. When I looked at the recipe again I was reminded that it calls for an 8-inch springform pan which would not be enough cake for 12 people. I really did not want to make 2 separate batches and have to wash the pan and dishes in between. So I thought to myself, what about using a bundt pan and doubling the recipe. What the heck, right? The worst I could do was screw it up and have to come up with another dessert at the last minute. Happily it worked with a few minor adjustments. This cake is super moist, dense, packed with apples and has a texture reminiscent of bread pudding.
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
4 large eggs
1 1/2 cups sugar
3 tablespoons dark rum (or spiced rum, or brandy, or calvados, or apple juice)
1 teaspoon vanilla extract
1/2 cup unsweetened applesauce
8 tablespoons (1 stick) unsalted butter, melted and cooled
6 large apples, any variety or a mixture
Preheat the oven to 350 degrees. Grease and flour a 12-cup bundt pan (I use Baker’s Joy spray which has flour in it)
In a small bowl, whisk together the flour, baking powder, salt and cinnamon. Peel the apples, cut in half and core. Cut the apples into 1-inch chunks and set aside.
In a large bowl, beat eggs with a whisk or hand mixer until light colored and foamy. Add the sugar, applesauce, rum and vanilla and beat well. Add half the flour and mix just until the flour is incorporated. Add half the melted butter, followed by the rest of the flour and the remaining butter, beating well after each addition. The batter should be thick and smooth. Switch to a rubber spatula and gently fold in the apples. Scrape the batter evenly into the prepared bundt pan.
Bake in the center of the oven for 1 hour to 1 hour and 10 minutes, or until golden brown and cake tester comes out clean and the apples are soft. Remove to a wire rack and let cool for 15 minutes. Invert the cake onto a serving plate and let cool to room temperature. Serve plain or with a dusting of powdered sugar.
Makes 12-14 servings.
adapted from Around My French Table by Dorie Greenspan