Apple Streusel Bundt Cake

Apple Streusel Bundt Cake

Apple Streusel Bundt Cake

I still had some apples I needed to use up from our apple picking adventure with our three grandsons, so I volunteered to bring an apple dessert to our monthly Dining for Women meeting. I couldn’t find a recipe that I liked online. My biggest problem with most of them was the amount of oil, butter, or shortening used in the batter. Many of them had up to a cup and a half of fat in them which is totally unnecessary since apples provide so much moisture anyway. At any rate, this is what I came up with and it only has 1/2 cup of shortening in it! If you’re wanting an apple cake that isn’t a bundt cake, take a look at this Roman Apple Cake recipe.

Ingredients
1 1/2 C. sugar
1 C. whole wheat flour
2 C. white flour
1/2 t. salt
1/2 t. baking powder
2 t. baking soda
1/2 t. ground cloves
1 1/2 t. cinnamon
1/2 C. shortening
3 eggs
1 C. milk
2 t. vanilla
3 C. peeled, cored, and chopped apples (about 3-4 medium)

1. Beat together the shortening, sugar, and eggs until creamy. Add the milk and vanilla.
2. In another bowl mix together the flours, salt, baking powder, baking soda, and spices. Add in two or three batches to the egg mixture and mix until well blended.
3. Fold in the chopped apples.
4. Meanwhile, grease and flour a bundt pan and preheat oven to 350 degrees and make the streusel topping.

Topping
Crumble together:
1 1/2 T. melted butter
1 1/2 t. cinnamon
1/2 C. brown sugar
1 T. flour
3/4 C. chopped pecans
1/3 C. instant oatmeal or rolled oats

5. Spoon half the batter into the bundt cake pan.
6. Sprinkle half the topping on the batter.

Middle Layer of Streusel

Middle Layer of Streusel

7. Spoon the rest of the batter over the streusel layer and sprinkle the rest of the topping over the top of the batter.
8. Bake for 1 hour or until toothpick inserted in the center comes out clean.
9. Let cool for 15 minutes then remove from pan and finish cooling on a wire rack.
Serves 12-16


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