Bundt cake… every time I hear those two words I immediately think of My Big Fat Greek Wedding.
I brought you a bundt.
What is it?
Its a bunt.
A bunntttt, a bonk, a bunnnnnnnnt
Its a cake
OH A CAKE!!
That’s right its a cake. A ring-shaped beauty worthy of being a centerpiece with local midwest history.
The pan was invented by David Dalquist, owner of Minnesota’s Nordic Ware company in 1950. He cast the pan for the Minneapolis-based Hadassah Society (a group for Jewish women). The group wanted to recreate a kugelhopf—a traditional ring-shaped cake. After the pan was developed, production blew up in 1966 after the 17th annual Pillsbury Bake-Off where the Tunnel of Fudge Bundt cake came in second place! From then on the bundt pan became a house hold staple.
So there you go. A little history to go with your baking. I know its a bit nerdy but I love learning about where tools, recipes and trends originated. And low and behold the amazingly elegant bundt pan is from Minnesota! Go us!
With your cast iron or aluminum bundt pan (this is the material that is most frequently sold), its time to put it to good use! And don’t fret worry if you don’t have a bundt pan, a deep 8 x 8 or regular 9×13 will work fine.
And now for the cake, this is one of my all-time favorite cake recipes by Alexandra from AlexandraCooks.com. AppleSauce Yogurt Cake. Super moist, super simple, and very elegant looking, this is a great country style rustic cake but in a fancy bundt shape.
First the yogurt. You already know I am kind of obsessed with yogurt, and I love baking with it too! It makes cakes and breads light and fluffy. Next the applesauce. Not only does the sauce keep the cake nice and moist but it gives the cake a delicate apple flavor. You can use store-bought or if its apple season in your town go ahead and make a big batch of applesauce. Best part is you can save the left over sauce for yourself or your kiddos.
Light, airy, moist and apple-y. This is a feel good cake that won’t leave you feeling gross or heavy. And in my eyes that’s a perfect combination as it leaves room for a second slice. Who says you can’t have seconds of cake.
Poppy’s Favorite Homemade Crockpot Applesauce Recipe
At my house, little Poppy is currently obsessed with applesauce. Granted it is the third food she has ever tried, but still she LOVES it. After every messy bite she enthusiastically opens her mouth waiting for the next spoonful. And while chewing (the completely smooth applesauce) she murmurs “mmmm, mmm.” So stinking cute! Not going to lie, that makes me feel pretty darn good. With baby’s approval of this applesauce recipe, I would highly recommend given it a try! It’s extremely easy. The only part that takes a little elbow grease is peeling and chopping apples. The rest is cake!
- 6 large apples*
- 2 cinnamon sticks (optional)
- 1 tablespoon lemon juice
- 1/2 cup water
- 1/4 teaspoon salt
Peel the apples with the vegetable peeler, then slice and chop them into 1- to 2-inch pieces. I end up blending the applesauce for the cake and the baby so the size of the apples pieces were not as important. However if you are going to make a chunky apple sauce, chop according to your preference.
Combine all ingredient in the crockpot and close the lid.
Set on high for 4 hours. Stir 2-3 times throughout.
Let the sauce cool, remove the cinnamon sticks, puree in a blender, food processor or with an immersion blender. If you are making chunky applesauce, you can skip this step altogether. But for the cake and baby food in my case, I prefer a more smooth texture.
Store in the refrigerator for up to 5 days, or freeze for up to 3 months.
*Note: for the apples, I normally go with what is on sale at the grocery store or farmers market. I tend to use Braeburn, Fuji and 1 or 2 Granny Smiths for a little tartness. Also, since I am feeding Poppy, I try to buy organic apples.
For the cake recipe go to: AlexandraCook’s AppleSauce Yogurt Cake