Saturday, December 5, 2015


by Mary Kennedy              
Everyone has their favorite bundt cake recipe, but I love this one for two reasons. 1) it uses apple cider and smells and tastes absolutely scrumptious and 2) it starts with a cake mix. What could be easier? I put my own "modifications" in italics.
3 large eggs
1/3 cup vegetable oil
1/2 cup milk (I used 2%)
1/2 chunky applesauce (I didn't have any applesauce on hand, so I simply chopped up a small apple, added a little cinnamon and a tiny bit of water and microwaved it in a cup. It was roughly half a cup of "home-made" applesauce)
1 cup raw, chopped, Granny Smith apples (I used Fuji, they were fine).
1 tsp vanilla
1 box Spice Cake Mix (if you don't have Spice Cake Mix, use yellow cake mix and add 2 tsps. of pumpkin pie spice mix to the batter.)
1 cup sour cream
For the glaze
1 cup apple cider
1 cup powdered sugar
1/2 stick butter
The cake. Preheat oven to 350.  Mix the eggs, oil, milk, applesauce, apples and vanilla. Add cake mix, sour cream, and beat for 2 minutes. Spray a bundt pan with cooking spray, turn the mixture into the pan and bake for 40 minutes. Remove and let cool.
The glaze: Add apple cider to a small saucepan and carefully bring to a boil over medium high heat. Boil for at least 10 minutes until the liquid has reduced to about 1/4 cup and is slightly thickened. Add powdered sugar and whisk well. Pour glaze over cooled cake. Some people like to add a cup of creamed cheese frosting on top, but I don't think you need it. The cake is seriously sweet enough without it.
Another variation:

One of my friends makes this cake without the glaze and makes a lemon sauce instead. It's really good either way. Hope you try it. Bon appetite!
Mary Kennedy