Apple Bundt Cake
Ingredients:
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4 cup (1 L) apples, peeled, cored and diced
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1/4 cup (50 mL) granulated sugar
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2 tbsp (30 mL) cinnamon
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3/4 cup (175 mL) canola oil
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2 cup (500 mL) granulated sugar
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4 (4 ) eggs
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1/2 cup (125 mL) orange juice
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3 cup (750 mL) flour
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1/2 tsp (2 mL) salt
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1 tbsp (15 mL) baking powder
Preparation:
Brandy Sauce
1/2 cup (125 mL) granulated sugar
1 cup (250 mL) water
1/4 cup (50 mL) brandy
Bundt Cake: Preheat oven to 350°F (180°C). In a small bowl, combine diced apples, 1/4 cup (50 mL) sugar and cinnamon, set aside.
In a large bowl, beat canola oil, sugar, eggs and orange juice. Combine flour, salt and baking powder. Add to cream mixture. Beat until combined. Grease bundt pan with canola oil. Pour 1/3 cake batter, 1/2 apple mixture, 1/3 cake mixture, 1/2 apple mixture and remaining 1/3 cake batter. Bake for 1 hour.
Brandy Sauce: In a small saucepan, mix sugar and water. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in brandy. Pour over sliced cake and serve.
Serve with 'Apple Royale Cocktail'
(Add 1 oz Berentzen Apfel Korn Liqueur to 1 glass Ca'Bolani Frizzante Chardonnay).
Courtesy of Manitoba Canola Growers
www.mcgacanola.org