North Carolina Apple Spice Bundt Cake


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CHARLOTTE – As the chill starts to overtake the nights, and the leaves brown on the old apple tree, it is time to celebrate one of God’s gifts to mankind!  This simple recipe can utilize local tart apples from the Blue Ridge- notably Honey Crisp or Winesap Apples, which are great for baking. It would be even better if you can support a local farmer… Now put on some great music (I recommend The Avett Brothers – “True Sadness”) This album and recipe will bring warmth to your home and to your heart- Enjoy!

North Carolina Apple Spice Bundt Cake (yield 1 Bundt)



Prep Time: 30 Minutes | On the Table: 95 minutes

3 cups AP Flour

3 teaspoon Baking Powder

2 teaspoon Ground Cinnamon

½ teaspoon each- Ground Ginger, Ground Cloves, Ground Allspice, Ground Nutmeg

1 tsp Kosher Salt

1 cup Apple Cider

¾ cup Apple Sauce

1 cup Unsalted Butter- Soft

1 cup Light Brown Sugar

½ cup Granulated Sugar

1 Tablespoon Vanilla Extract

3 large Farm Eggs

3 Honeycrisp or Winesap Apples, peeled and large shred

Coating:

3 tablespoon Melted Butter

½ cup Granulated Sugar

2 teaspoon Ground Cinnamon

Method:

Preheat oven to 350°F. Butter and flour or spray a 12 cup Bundt pan with pan coating. NOW- In a medium stainless-steel bowl, whisk together the flour, baking powder, cinnamon, spices and salt.

NEXT- in a stand mixer with a paddle attachment, cream the sugar, brown sugar and butter on medium high speed until creamy and fluffy- don’t forget to scrape the bowl ½ way through. On medium speed- add the eggs, one at a time, make sure they are incorporated before adding the next. Now, slowly add the apple sauce, then the cider, then the vanilla extract.  1 cup at a time, on slow speed, add in the flour mixture- don’t forget to scrape the bowl ½ way through. DO NOT OVERMIX! (this whole process should take no more than 2-3 minutes)

Pour and spread into Bundt Pan- bake for 50-60 minutes or until the cake springs back when touched and a toothpick inserted into the center comes back clean.  Once finished, let stand out of the oven for 15 minutes, then remove loaf out of pan and place on a cookie rack upside down.

***Optional (but good…) Brush the cake on all sides with melted butter. Mix together sugar and cinnamon and press on all sides of cake. Repeat several times, pressing sugar on cake until all is used.  Serve with fresh whipped cream or with a nutty coffee. Share meals together, Food is Life, Food is Love!

Chef Glenn is a corporate chef based in Waxhaw- please send any feedback to  chefglenncolumnist@gmail.com

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Chef Glenn
Glenn started his culinary career at the tender
age of 14 in Baltimore, Maryland and was
nourished by his Grandmothers love of cooking.
Glenn trained at the Ritz-Carlton Hotel Company
and Graduated with honors at Baltimore
International Culinary College.
Glenn's thirst for use of local and indigenous
foods go back to his early years being raised
near the Chesapeake Bay Region of Maryland.
Throughout history, Food is a part of life, celebrations, fellowship and community and even in one's passing. Food is LIFE! Food is LOVE!