Ingredients
FOR THE CAKE:
2-1/2 cups All-purpose Flour
1/2 teaspoons Baking Soda
1 teaspoon Baking Powder
1/2 teaspoons Salt
2 teaspoons Ground Cinnamon
1/2 teaspoons Ground Nutmeg
3/4 cups Sugar
2 whole Eggs
1 cup Canola Oil
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Preheat oven to 350°F. Grease a 10-cup bundt pan with nonstick spray. In a medium-sized bowl whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg. With an electric mixer, in a separate mixing bowl, beat together the sugar, eggs, oil, yogurt and vanilla. Gradually add the flour mixture into the yogurt mixture and continue to mix on medium low until well incorporated. Pour the batter into the prepared bundt pan, smooth the top, then bake the cake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan. Take the cake out of the oven and let the cake cool for 10 minutes, then carefully invert it onto a cooling rack. Cool completely before adding the topping For the topping: Prepare the topping by melting the butter in a frying pan over medium heat. Add in the chopped apples, brown sugar, cinnamon and nutmeg. Saute the apples until soft, about 5 to 7 minutes, stirring frequently. Remove from heat and pour over the cake. Serve.
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Wall-mounted magnetic spice jars — visible, organized, accessible
Label maker for spice jars — uniform, readable, organized pantry
Uniform spice storage — easy identification, airtight seals
Electric grinder for spices, coffee, dried herbs
Peel, core, and spiral-slice apples in seconds — pie prep