Apple Date Bundt Cake Recipes

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DATE-NUT APPLE CAKE



Date-Nut Apple Cake image

WE have enjoyed this recipe for many years. It was given to me by a college friend. It looks like a standard fruit cake, but the rich, moist texture of apples, dates, raisins and nuts makes it a very satisfying dessert. A slice of this cake, topped with whipped cream, whipped topping or a big scoop of ice cream will have your guests coming back for more.

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 10-12 servings.

Number Of Ingredients 13

1 package (8 ounces) chopped dates
1 cup raisins
2-1/2 cups all-purpose flour, divided
1/2 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 teaspoons baking soda
1 teaspoon salt
1-3/4 cups boiling water
1 cup chopped peeled tart apple
1 cup chopped walnuts
Confectioners' sugar, optional

Steps:

  • In a small bowl, combine dates and raisins. Add 1 tablespoon flour and toss to coat; set aside. , In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the baking soda, salt and remaining flour; add to creamed mixture alternately with boiling water. Stir in the apple, walnuts and reserved date mixture., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 461 calories, Fat 15g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 497mg sodium, Carbohydrate 79g carbohydrate (54g sugars, Fiber 3g fiber), Protein 7g protein.

GLAZED APPLE BUNDT CAKE



Glazed Apple Bundt Cake image

Tender and moist homemade apple Bundt cake smothered in a buttery brown sugar glaze. Your new favorite cake for the crisp fall weather.

Provided by Sally

Categories     Cake

Time 2h30m

Number Of Ingredients 16

3 cups (375g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 and 1/4 cups (300ml) canola or vegetable oil
1/2 cup (120g) plain yogurt or sour cream, at room temperature
1 and 1/4 cups (250g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
3 large eggs, at room temperature
1 Tablespoon pure vanilla extract (yes, 1 full Tablespoon)
3 cups (360g) peeled and chopped apples, about 2-3 large apples
1 cup (200g) packed light or dark brown sugar
1/4 cup (57g) unsalted butter
1/2 cup (120ml) heavy cream
1/2 cup (60g) confectioners' sugar, sifted

Steps:

  • Preheat oven to 325°F (163°C). Spray a 10-12 cup Bundt pan with nonstick spray. Set aside.
  • Whisk the flour, baking soda, cinnamon, nutmeg, and salt together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, yogurt, brown sugar, granulated sugar, eggs, and vanilla together until combined and creamy. Pour the wet ingredients into the dry ingredients and slowly whisk until no large lumps remain. Try to avoid over-mixing. Carefully fold in the apple chunks. If you feel 3 large apples is too much, feel free to cut down to 2 apples. I like a lot of apple chunks in my cake!
  • Spoon/pour the thick batter into the prepared bundt pan. Bake for 55-75 minutes or until a toothpick inserted in the cake comes out clean. The baking times may vary depending on your oven, if you used a 10 cup bundt pan or 12 cup, or if you used less apple chunks. Keep your eye on the cake after 55 minutes. Feel free to cover the cake loosely with aluminum foil about halfway through to prevent heavy browning on top. Allow the cake to cool in the pan set on a wire rack, then invert onto a serving plate once cooled and ready to serve.
  • As the cake cools, prepare the brown sugar glaze. Combine the butter, brown sugar, and heavy cream in a medium saucepan over medium heat. Stir constantly as the mixture comes to a simmer and then a rapid boil. Once boiling, stop stirring and allow to boil for 1 minute. Turn the heat down to low, give it a quick stir, and let simmer for 1 minute. Remove from heat and whisk in the sifted confectioners' sugar. Allow glaze to cool and slightly thicken for at least 10 minutes. Spoon glaze over the cake right before serving. If your glaze thickens up too much before serving the cake, warm in the microwave for 15 seconds and stir until smooth.
  • I like this cake warm, at room temperature, and even cold. Cover leftovers and store at room temperature for 3 days or in the refrigerator for up to 5 days. Flavor is outstanding on day 2!

APPLE DATE BUNDT CAKES W/PRALINE GLAZE



APPLE DATE BUNDT CAKES W/PRALINE GLAZE image

This is my first time making a fruit and nut cake of such. It turned out to be a great tasting cake. Everyone loved it.

Provided by Yolanda Stewart

Categories     Cakes

Time 2h5m

Number Of Ingredients 22

2 3/4 c flour
1/2 tsp salt
1 tsp baking soda
1 Tbsp cinnamon
3/4 c dates
3/4 c walnuts
2 2/3 c sugar
2 large eggs - room temperature
2 large egg whites -room temperature
1/3 c canola
1/3 c applesauce
1 Tbsp vanilla extract
2 large apples
1 Tbsp baking powder [it is not necessary but i lke it in all of my cakes]
PRALINE GLAZE
1/4 c butter [not margarine]
1/2 c brown sugar, firmly packed
2 Tbsp light corn starch
2 Tbsp milk
1 c powder sugar
1 tsp vanilla extract
1/4 c walnut nuts

Steps:

  • 1. Directions: 1. Preheat the oven to 325ºF, with a rack in the middle of the oven. Grease a 12-cup fluted tube pan (Bundt pan). 2. In a bowl, sift together the flour, salt, baking soda and cinnamon. Stir in the dates, nuts and sugar. 3. In a large mixer bowl, beat the eggs, egg whites, oil, applesauce and vanilla until well blended. 4. Peel, core and chop the apples into dices, sprinkling with lemon juice as you cut them (to keep them from turning brown). Stir the flour mixture into the eggs. The batter will be very thick. Stir in the apples. 5. Spoon the batter into the prepared pan and bake for 65 to 75 minutes or until a toothpick inserted into the center of the cake comes out clean with no moist crumbs attached. 6. Cool on a rack for 20 minutes and then invert.
  • 2. GLAZE: In 1 qt. saucepan, melt butter over medium high heat. Stir in brown sugar, corn syrup and milk. Heat to rolling boil over medium high heat, stirring frequently; remove from heat. Immediately beat in powdered sugar and vanilla with wire whisk until smooth. Immediately drizzle about 1 Tablespoon glaze over cake; sprinkle with 1 - 2 teaspoon chopped nuts. Store loosely covered at room temperature.

APPLE BUNDT CAKE



Apple Bundt Cake image

This is a good wholesome cake, especially nice for the fall.

Provided by Carol

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 2h

Yield 12

Number Of Ingredients 13

2 cups apples - peeled, cored and diced
1 tablespoon white sugar
1 teaspoon ground cinnamon
3 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
2 cups white sugar
1 cup vegetable oil
¼ cup orange juice
2 ½ teaspoons vanilla extract
4 eggs
1 cup chopped walnuts
¼ cup confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt or tube pan. In a medium bowl, combine the diced apples, 1 tablespoon white sugar and 1 teaspoon cinnamon; set aside. Sift together the flour, baking powder and salt; set aside.
  • In a large bowl, combine 2 cups white sugar, oil, orange juice, vanilla and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts.
  • Pour 1/3 of the batter into prepared pan. Sprinkle with 1/2 of the apple mixture. Alternate layers of batter and filling, ending with batter.
  • Bake in preheated oven for 55 to 60 minutes, or until the top springs back when lightly touched. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 523.5 calories, Carbohydrate 66.3 g, Cholesterol 62 mg, Fat 26.7 g, Fiber 2.1 g, Protein 6.9 g, SaturatedFat 3.5 g, Sodium 243.3 mg, Sugar 40.1 g

APPLE DATE BUNDT CAKE



Apple Date Bundt Cake image

This is a very sweet and rich tasting, classic Jewish cake. As the sugar melts and caramelizes, and as the apples soften and produce juice, the cake will bake up into a moist and dark treat.

Provided by Chef Cris Mendez

Categories     Dessert

Time 1h10m

Yield 18-20 serving(s)

Number Of Ingredients 13

2 3/4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon cinnamon
3/4 cup chopped dates
3/4 cup walnuts, coarsely chopped
2 2/3 cups sugar
2 large eggs, at room temperature
2 large egg whites, at room temperature
1/3 cup canola oil (you can use corn or vegetable oil)
1/3 cup applesauce, at room temperature
1 tablespoon vanilla extract
2 medium apples (preferably Fuji or Granny Smiths)

Steps:

  • Preheat the oven to 325ºF, with a rack in the middle of the oven. Grease a 12-cup fluted tube pan (Bundt pan).
  • In a bowl, sift together the flour, salt, baking soda and cinnamon. Stir in the dates, nuts and sugar.
  • In a large mixer bowl, beat the eggs, egg whites, oil, applesauce and vanilla until well blended.
  • Peel, core and chop the apples into dices, sprinkling with lemon juice as you cut them (to keep them from turning brown). Stir the flour mixture into the eggs. The batter will be very thick. Stir in the apples.
  • Spoon the batter into the prepared pan and bake for 65 to 75 minutes or until a toothpick inserted into the center of the cake comes out clean with no moist crumbs attached.
  • Cool on a rack for 20 minutes and then invert.The cake can be made 2 days in advance or frozen for up to 3 months.

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