Apple Bundt Cake
Grease a bundt pan. Preheat oven to 325F, or 300 if your pan is dark in color.
2 cups flour
2 cups sugar
2 teaspoons baking soda
1 cup butter, softened
1 Tablespoon vanilla extract (or whatever extract you like)
The above ingredients make a nice, rich, basic cake. To make it an apple bundt cake add:
shredded apple meat from 3 to 5 peeled and cored apples (I used the food processor to do the shredding.)
Combine the dry ingredients.
Add the wet ingredients.
Pour into pan. Bake for about one hour, until a tester comes out clean.
Let it cool almost but not quite completely. Run a rubber spatula around the edges and around the inner circle too. Invert onto a plate. Done. Decorate or devour as you wish.
My nearest and dearest (that’s you, Dawn) might recognize this recipe as something that rather closely resembles my potato pancake recipe.
2 1/2 cups coarsely shredded raw potatoes apples (again, use the food processor)
1/3 cup flour (you can add a little more if the mixture seems too watery at the end)
1/2 teaspoon salt (for potato pancakes, use a whole teaspoon)
Combine ingredients. Heat about 1/4 to 1/2 inch oil in pan. If you don’t have enough hot oil in the pan the fritters won’t golden up properly and they’ll be floppy. Drop batter by large heaping tablespoons into hot oil. Flatten into rounds that are thin enough to cook through before the outside burns. Cook until golden brown on one side, then flip and brown on other side. Drain on paper towels if you’re fastidious like that. Serve with a sprinkling of confectioner’s sugar if you have it – if not they’re delicious plain.
(For a tasty alternative to apple fritters and regular potato pancakes, try using sweet potatoes.)