Apple Bundt Cake
Thank you for all the well wishes and concerned messages. I’m feeling much, much better as the week progresses. So good, in fact, that I warmed up the house with the smell of baking apples last night. Both the warmth and the smell were amazing on a cold winter night!
I had a random can of apple pie filling in my cupboard that I wanted to use up, and after a little internet searching, found a recipe on the Lucky Leaf website. I used the low-sugar version of the apple pie filling and we skipped the glaze, but the cake was still delicious, especially with a warm with a cup of coffee!
- 2 Tablespoons sugar (for pan prep)
- ½ teaspoon ground cinnamon (for pan prep)
- 3 cups all-purpose flour
- ½ teaspoon salt
- 2 ½ teaspoons baking powder
- 2 cups sugar
- 1 cup vegetable oil
- 4 eggs, beaten
- ⅓ cup orange juice
- 2 teaspoons vanilla extract
- 1 21-ounce can LUCKY LEAF® Premium Apple Pie Filling
Preheat oven to 350ºF. Grease and flour a 10-inch tube pan or bundt cake pan.
In a small bowl, mix together 2 Tablespoons sugar and cinnamon, and sprinkle bottom and sides of pan.
Combine the flour, salt, baking powder and 2 cups sugar in a large bowl. Stir in the oil, eggs, orange juice and vanilla; mix well. Add LUCKY LEAF Premium Apple Pie Filling and stir. Pour batter evenly into the prepared pan.
Bake uncovered for 1 hour. Let cool for 15 minutes.
Invert onto serving plate and cool. Drizzle with citrus glaze if desired.
In a medium bowl, beat 1 cup powdered sugar and 1 Tablespoon orange juice for 1 minute or until smooth. Add additional orange juice by the teaspoon if needed for desired consistency.