At Linderhof, you'll often find cake under our cloche!
A cloche is the perfect keeper of a bundt cake . . . and a perfect server for a bundt cake when company comes to tea!
In the breakfast room, of course. And although it is a Spring cloche party, it is actually a fall cake -- apple -- double apple and it is yummy and a real keeper (especially when it is under glass!)
Tuesday, The Lunch Bunch went out for lunch but we can back to Linderhof for dessert . . .
This wonderfully moist and flavorful Double Apple Bundt Cake.
Leftovers made a great breakfast nosh for the next few days. Nothing like an apple cake and coffee to start your morning off right!
A cloche, the perfect place to keep a keeper of a cake!
And since it is Friday and under my cloche is a cake . . . I'm joining Michael at Designs By Gollum for Foodie Friday!
It's from Dorie Greenspan's Baking From My Home to Yours . . .
DOUBLE APPLE BUNDT CAKE
2 cups flour
2 t. baking powder
1/2 t. baking soda
1/2 t. ground cinnamon
1/4 t. freshly grated nutmeg
1/4 t. ground ginger
1/4 t. salt
10 T. unsalted butter, at room temperature
1 1/2 c. sugar
2 large eggs
1 cup apple butter (spiced or plain -- storebought or homemade)
2 medium apples, peeled cored and grated
1 cup pecans on walnuts, chopped
1/2 c. plump, moist raisins (dark or golden)
1/3 c. powdered sugar
2 T. orange juice
Preheat oven to 350. Butter and flour a 12 cup nonstick Bundt pan.
Whisk together the flour, baking powder, baking soda, spices and salt. Set aside.
In the bowl of an electric mixer, cream together the butter and sugar on medium speed until light, fluffy and pale in color about 3 minutes. Scrape down the bowl. Beat in the eggs one at a time. Scrape down the bowl again. Reduce the speed to low and mix in the apple butter -- don't worry if the batter looks curdled. Mix in the grated apples. With the mixer still running on low speed, stir in the dry ingredients gradually. When just a few streaks of flour remain, stir in the nuts and raisins. Stop the mixer and give the batter a few folds byhand just to make sure everything's incorporated.
Scrape the batter into the prepared pan and bake until a toothpick comes out clean inserted deeply into the center of the cake, about 50 to 55 minutes. Let cool on a wire rack for about 10 to 15 minutes before unmolding it onto the rack to cool completely.
To glaze, stir together the powdered sugar and orange juice, a tiny bit at a time, until the glaze falls easily off a spoon. Place the cake on a serving plate. Drizzle the cake generously with the glaze, letting it drip down the sides of the cake.