Fresh Apple Bundt Cake
Makes 12 servings.
2 1/2 cups (625 ml) all-purpose flour
1 tbsp (15 ml) baking powder
1/2 tsp (2.5 ml) nutmeg
1/4 tsp (1.2 ml) baking soda
1 cup (250 ml) white sugar
1/2 cup (125 ml) butter or margarine, softened
1/4 cup (60 ml) buttermilk
1/2 tsp (2.5 ml) lemon extract
2 tsp (10 ml) vanilla extract
1 cup (250 ml) egg substitute, thawed if frozen
2 Golden Delicious apples, peeled, cored, and diced (2 cups (500 ml))
Spray a 10 inch (25 cm) bundt/tube pan with cooking spray, dust
with a little flour, then tap out excess. Combine the flour, baking
powder, nutmeg, and baking soda, set aside.In large bowl, combine
the sugar, butter, buttermilk, vanilla, and lemon extracts, beat
until pale and creamy (approx. 4 minutes). Alternately add flour
mixture and egg substitute, beating until well-blended and fluffy.
By hand, stir in apples, spread in prepared pan. Bake at 350 F (180
C) for 50 to 60 minutes or until golden brown and cake tests done.
Cool in pan on wire rack for 10 minutes. Turn out of pan onto rack
and cool completely. Dust with powdered sugar.