Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
You're reading one of recipes available free. Full library with Gastronome.
preheat oven to 350 degrees f. butter a 10-cup bundt pan making sure you really coat it well and set aside. in the bowl of a stand mixer, cream the eggs and sugars until fluffy. add the cooled melted butter and vanilla and continue to mix. in a separate bowl, combine flour, cinnamon, baking soda and salt. add 1/2 of the dry mixture into the wet and combine until just incorporated. do the same with the other half of the dry mixture. using a spatula, fold in the apples. evenly distribute the batter into the bundt pan and place pan on a baking sheet. bake for 50-60 minutes. when its done, a sharp knife inserted into the center of the cake will come out clean. remove pan from oven. cool cake in the bundt pan placed on a cooling rack for 20 minutes. loosen cake by gently sliding a knife between the edge of the cake and the pan. flip it out of the pan onto a serving plate and tap hard on the pan to loosen. hopefully yours will slide right out of the pan! top with your favorite caramel sauce and chopped nuts.