RECIPE: Apple Bundt Cake

There's a hole in this cake.....and it's pareve for those of you keeping kosher.  These being the high holy days, I thought something without either meat or milk might be appropriate.

APPLE BUNDT CAKE:

3 cups flour, with 1/4 cup reserved
1 tsp baking soda
1/2 tsp salt
1 1/2 cup vegetable or canola oil
3 eggs
1/2 cup brown sugar
1 1/2 cup sugar or sugar substitute
1 Tbsp cinnamon (fresh ground if you can)
1/2 tsp nutmeg (fresh ground is far superior to the sawdust in a tin can)
1 tsp vanilla extract
3 Granny Smith apples, peeled, cored, and diced small (approx. 1/4 inch cubes)
1/2 cup dried cranberries or raisins (optional)

Preheat the oven to 350 degrees F.  Oil and flour a bundt pan and set aside.

Combine the flour, soda, and salt and set aside.  Remember to reserve 1/4 cup of the flour to the side.

Mix the oil, eggs, sugars, spices, and vanilla well.  Add the dried ingredients that you combined in 2 or 3 stages.  The batter will be very thick -- almost like a cookie dough.

Toss the apple cubes into the 1/4 cup flour you reserved at the beginning.  This will help keep the apples from all sinking to the bottom of the pan while the cake cooks.  Gently stir/fold the apple cubes and dried cranberries/raising (if using them) into the batter.

Spoon the batter into the bundt pan.  It will be way too thick to pour, so spooning is the way to go.  Gently smooth the top of the batter to level it somewhat.

Bake for 75 minutes (1 hour 15 minutes) or until a toothpick/skewer inserted halfway into the ring comes out clean.  Allow to cool 10 minutes in the pan, then turn the cake out onto a cooling rack to cool to room temperature.

This also makes a good breakfast the next morning with a cup of hot coffee.