Poached Apples Fall Cake

Everyone needs a dessert cake! That recipe surpassed my expectations. Its full of layers of flavors. The notes of the spiced reduced poaching liquid scream fall season. Its the perfect light dessert cake to serve on a chilly fall holiday afternoon!

Poached apples:

• 3-5 apples (granny smith), peeled (and cored if you prefer)

• 2 cups sweet white wine (like bartenura)

• 2 cinnamon sticks

• 3 slices orange

• 1 tbsp anis seeds

• 1 tsp vanilla

• 1 tsp ground nutmeg

• 1/4 cup water

DIRECTIONS:

In a saucepan, bring all ingredients (except for apples) to a light boil then reduce to a simmer. Add apples and cover. Poach apples in liquid for about 40 minutes. Remove apples then uncover poaching liquid, remove cinnamon and orange and boil on high until reduced. Cool then strain liquid.

Cake:

• 1 cup neutral oil

• 1.5 cup sugar

• 4 large eggs

• 2 tsp vanilla extract

• 3 cups flour

• 4 tsp baking powder

• 1/2 tsp salt

• 3/4 cup orange juice

• Powdered sugar, for topping

DIRECTIONS:

1. Preheat oven to 325 F. Coat a bundt pan with a layer of flour then a generous amount of non stick cooking spray.

2. In the bowl of an electric mixer, combine oil, sugar, eggs and vanilla. Mix for about a minute.

3. Add all other ingredients and mix at medium speed for about 2 minutes.

4. Pour batter into the bundt pan.

5. Bake for 55 min-1h, or until a toothpick comes out clean.

6. Once cooled, transfer to a plate and infuse cake with reduced poaching liquid. Top cake with poached apples and a sprinkle of powdered sugar

Note that you should keep this cake in the fridge since if left outside, the high moisture level will make it go bad quickly.

For full video, click here.

Enjoy,

Guila