Want to pass the time on a lazy, rainy, fall afternoon? Google songs that contain the word ‘butt’. There are many. MANY. But few are as catchy as Sir Mix Alot’s “Baby Got Back” and the opening line in all its Valley Girl glory is iconic “Oh my God Becky, look at her butt”
And while your shakin your thang, bake this easy, delicious, made-completely-in-the-food processor Apple Bundt Cake. Any recipe that is so straightforward that you can (Shake Shake Shake) Shake Your Booty while you’re making it is a WINNER. Here goes my bundt-y-ilicious friends:
Adapted from The NEW Food Processor Bible: 30th Anniversary Edition by Norene Gilletz
6 or 7 apples, peeled, cored and halved (6 cups sliced)
1/2 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup raisins (optional)
* 2 tablespoons flour
1 cup unsalted butter cut into chunks
1 3/4 cups granulated sugar
1 teaspoon pure vanilla extract
1/2 cup apple juice
* 2 3/4 cups flour
4 teaspoons baking powder
*Gluten Free flour can be easily substituted with magnificent results. I used King Arthurs Measure For Measure
Preheat oven to 350°F.
Spray your bundt pan with non stick spray – DO NOT SKIP THIS STEP OR YOU WILL BE SO ANGRY AT YOURSELF WHEN THIS F—ER GETS STUCK.
For filling: Insert Slicer in food processor. Slice apples, using firm pressure. Transfer to a large bowl and mix with remaining filling ingredients. The apples will begin to turn brown quickly. IT DOES NOT MATTER just carry on.
Wipe processor bowl with paper towels.
For batter: Process butter with eggs, sugar and vanilla extract using the Steel Blade for 2 minutes, scraping down bowl once or twice. Do not insert pusher in feed tube. Add juice and process for 3 seconds. Add flour and baking powder. Process with about 6 quick on/off pulses, just until flour mixture disappears. Do not overprocess because it will resultin a gummy cake. Scrape down sides of bowl as necessary.
Spread 1/3 of batter in sprayed 12-cup bundt pan. Arrange half of apple filling over batter and try to keep the apples from touching the sides of the pan. If they do, no need to panic. Repeat layers, ending with batter.
Bake for 70 to 75 minutes, or until cake tests done. See how the sides of the cake are pulling away from the pan? That’s how you know it’s done.
Cool for 20 minutes before removing from pan. Your home will smell like … well, a home.
I served this with maple syrup sweetened fresh whipped cream because I’m a badass that way.
Enjoy and let your taste buds soar!