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A good old fashioned melt-in-your-mouth, cinnamon apple cake.
Preheat oven to 350º F. Grease and flour your pan. I use Baker’s Joy spray.
In a large bowl or in a stand mixer, mix together flour, sugar, baking powder and cinnamon. Then add the oil, vanilla, eggs and salt. Mix until smooth, then add apples and stir until all incorporated.
Bake for 20 minutes for 12 mini Bundt cakes. (For cupcakes, bake 15-20 minutes. For 1 large Bundt cake, bake for 1 hour.)
Simply flip over the pan to remove the cakes and place on a rack to cool.
For the glaze, in a small bowl mix together powdered sugar, milk and Crisco. Whisk until it becomes a liquid.
Using a large spoon, slowly pour the glaze around the tops of the cakes and let drizzle down the sides. Use immediately before glaze sets.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!