Apple Strudel Bundt Cake
- 1 1/4 cup vegetable or canola oil
- 2 1/4 cups granulated sugar
- 1 tablespoon pure vanilla extract
- 1 1/4 cup apple juice
- 4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 4 teaspoons Clabber Girl Baking Powder
- 1/2 teaspoon salt
- 1 can apple pie filling
- 1 teaspoon cinnamon
- 1 cup dark raisins, plumped and drained
- 2 cups confectioners' sugar
- Water or apple juice as required
Preheat oven to 350 F. Line a baking sheet with parchment paper. Generously spray a 9-10 inch angel food cake pan (not with a removable bottom) with non-stick cooking spray.
In a mixer bowl or food processor, blend the oil and sugar. Then blend in the vanilla and apple juice. Fold in the flour, soda, baking powder and salt. Blend well.
For the filling, mix the pie filling with the raisins and cinnamon. Spoon 2/3's of the batter into the pan. Spoon the pie filling on top. Finish with dollops of batter.
Bake 55-70 minutes until cake tests done by springing back when gently touched with fingertips. Cool 15 minutes and then invert onto serving platter.
For the fondant, mix confectioner's sugar with apple juice or water to make a soft glaze. Drizzle on cooled cake; dust with cinnamon.
This cake features a gloriously rich but butter and milk free batter, with a river of apples running through it and an elegant fondant ripple topping. It looks like cake, it is as easy as pie, and it tastes like apple strudel. Now that's a mash-up.