The Nothing Says I Love You Better Than Apple Bundt Cake Recipe

Sorry to be such a drama mama. I hesitated to even post yesterday, but when something is on my mind I need to get it out. Writing has always been a way to heal for me. I don't like to actually talk about these things. "Oh, by the way, here's my bad news..." Just doesn't feel right. The words get stuck in my throat. And with BSD still gone (along with his single suitcase), and accessible only intermittently via email, it didn't seem fair to dump these thoughts on him either.

So, a great big thank you to those who took the time to comment or sent a positive thought my way. I appreciated every single one of them. You were right. I needed to pull my head out of it. And out of Google. I'm still waiting to hear, but in the meantime, it will be no news is good news. I wish I could have each of you over for a drink, a cup of tea, a Diet Coke. Or how about some cake? Cake always makes me feel better.

But since that's not possible, I'll share the recipe instead. It's a winner. *pinky promise* Even the ballerinas and their friends loved it. Kids who were expecting chocolate cake with white icing out of the can when I said cake. Not apple cake. "ewwww..."

Seriously, it couldn't be more moist. More comforting. More Fall. Make it for someone you love.

Nothing Says I Love You Better Than Apple Bundt Cake
Serves 10-12

For the cake:
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda

1 Tablespoon cinnamon
1 1/2 cups granulated sugar
1 cup vegetable oil (or sub 1/2 cup applesauce, 1/2 cup oil)
1 teaspoon vanilla
3 cups diced raw peeled cooking apples (about 5 small/med apples)
1 cup chopped pecans or walnuts (optional, I didn't use them.)
2 eggs, lightly beaten

For the glaze:
1/2 cup melted butter
1/2 cup sugar (original recipe called for 1 cup. I cut it way down.)
1/2 cup buttermilk
1/2 teaspoon baking soda

Peel and dice apples. Sprinkle with cinnamon. Into a large mixing bowl, sift together the flour, salt and soda. Add remaining cake ingredients and stir together until well-blended. Spread into a greased* and floured 10-inch tube pan. Bake at 350F for 1 hour or until toothpick comes out clean. (Only took 55 minutes in my oven.)

For the topping, melt the butter in a small saucepan and add the remaining ingredients, stirring constantly, cooking for about a minute. When cake comes out of the oven, pour topping over hot cake, make sure it drizzle down the sides. Don't let it just pool on top. (I only used about half of the glaze on mine.) Let rest in pan for 30 minutes to one hour before removing from pan.

Note...The cake batter will be crazy thick and lumpy, but it will cook. Promise. I used a non-stick pan. Just dusted with flour. Came out pretty well. A few small chunks popped off when flipping it, but not enough to warrant adding extra grease.