Try this Apple Peach Bundt Cake recipe, or contribute your own.
- 3 cups 3 cups all-purpose flour
- 1 tablespoon 1 tablespoon ground cinnamon
- 1 teaspoon 1 teaspoon baking soda
- 1 teaspoon 1 teaspoon salt
- 1 1/3 cups 1â…“ cups vegetable oil (i use canola oil)
- 2 cups 2 cups sugar
- 3 eggs 3 large eggs
- 2 gala apples and 2 pears cored and cut into â½-inch pieces (3 cups)
- 1 teaspoon pure vanilla extract
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 350° F.
- Spray a 12-cup Bundt pan with cooking spray; set aside.
- Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon-yellow.
- Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.
- Add apples and pears and nuts to batter.
- Add vanilla, mixing until incorporated.
- Pour batter into prepared pan and bake until a cake tester inserted in the center comes out clean—75 to 90 minutes
- Remove from oven and cool slightly on a wire rack.
- Invert cake onto rack; turn cake right-side-up to cool completely on rack
The ingredient list leaves out how density dictates the architecture of this bake. Oil-based batters rely on liquid fat rather than creamed butter, coating flour proteins to inhibit gluten formation and producing a heavy, extremely moist crumb that easily supports three cups of chopped fruit. Mixing oil, sugar, and eggs on high speed until lemon-yellow forces mechanical aeration into the mixture, creating microscopic air cells that baking soda expands during the seventy-five to ninety minute bake at 350 degrees Fahrenheit. Because apples and pears release moisture slowly as cell walls break down, the surrounding crumb remains tender rather than soggy. Uniform half-inch pieces distribute weight evenly, preventing dense pockets from sinking into the bottom of a twelve-cup Bundt pan. Scaling this volume requires caution; dividing the batter into smaller loaf pans shortens baking times drastically, but altering the ratio of dense fruit to flour alters structural integrity. Cool the cake on a wire rack for ten minutes before inversion to let the outer crust firm sufficiently, avoiding structural collapse.
