Thursday, September 17, 2015


Fall screams apples and cinnamon so I chose to make this cake as part of a national project of amazing people, a swirl Bundt pan named Dorothy and a cook book called Todo.  Every person Dorothy visits makes a cake and adds the recipe to Todo....They have been traveling the United States for over a year now and have many months on the road before they finally arrive back at Jenni's house.  My son thinks this is one of the best cakes I make so it seems just the right recipe to add to Todo and pass on!

·         2 Apples
·         1 ½ cups Self-rising flour
·         1 ½ cups Powdered Sugar
·         2 t. cinnamon
·         4 oz Butter
·         3 eggs
·         1 cup Walnuts chopped
·         Juice and zest from 1 lemon
·         For the Glaze: mix together the juice of one lemon and 1 cup powdered sugar.
1.       Pre-heat oven to 350
2.       Peel, seed and chop the apples, coat with lemon juice and zest
3.       Melt butter
4.       Separate eggs, mix yolks & sugar together then add the melted butter, flour and nuts
5.       Fold in the apples and lemon juice
6.       Beats egg white until stiff
7.       Gently fold egg whites into batter one third at a time
8.       Spread batter in a Bundt swirl pan coated with nonstick spray
9.       Bake 45-55 minutes
10.   Let cake cool for 10 minutes before turning out onto cake platter

11.   When the cake is barely warm drizzle with lemon glaze.
This video shows you step by step instructions in just a few minutes!  It really one of the easiest cakes ever!

1 comment:

  1. This is just the best! I am thrilled you're a part of the Peoplehood, and I love-love-love that we got to meet in person at the Food&Wine Conference! Wonderful video and glorious cake! <3