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3 1/3 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
2 tsp ground cinnamon
1 1/4 tsp ground nutmeg
1/2 teaspoon salt
3 large eggs, at room temperature, beaten
1 2/3 cups packed dark brown sugar
3/4 cup canola oil
1 tbs vanilla extract
2 1/4 cups combined unsweetened applesauce and pearsauce

Note: Use 2 cups applesauce if you haven’t any pears.

Generously butter and dust with flour, a 12-cup (10-inch) Bundt pan. Set aside.

In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt.

In the bowl of an electric mixer, beat together eggs and brown sugar on high for 5 minutes, until very thick. Reduce speed to medium and add oil and vanilla, beating two more minutes, until smooth.

Reduce speed to low and alternately beat in some of the flour mixture and apple-pearsauce, starting and finishing with the flour. Do not overmix.

Scrape batter into prepared Bundt pan and bake in a 350F oven for about 55 minutes, until a tester inserted into the centre of the cake comes out clean. Set pan on a wire rack for 10 minutes to cool, then turn out cake to cool completely.

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