Makes one 10-inch bundt cake
Cut slices of this spice-scented cake and you’ll find a mosaic of apples, cranberries, crystallized ginger, and walnuts. It’s sits high on a cake platter and serves a crowd, which makes it ideal for the brunch table. It also tastes better the day after you make it.
|Butter (for the pan)|
|Flour (for the pan)|
|1¾||teaspoons baking powder|
|½||teaspoon baking soda|
|2½||teaspoons ground cinnamon|
|½||teaspoon ground allspice|
|¼||teaspoon ground cloves|
|¾||cup walnuts, coarsely chopped|
|¾||cup dried cranberries|
|½||cup crystallized ginger, chopped|
|3||baking apples (such as Honeycrisp, Golden Delicious), peeled, cored, and cut into ½-inch pieces|
|1½||cups granulated sugar|
|½||cup dark brown sugar|
|1½||cups canola oil|
|2||teaspoons vanilla extract|
|Cinnamon-sugar made with 1 tablespoon granulated sugar and 1 teaspoon ground cinnamon (for sprinkling)|
1. Set the oven at 350 degrees. Butter a 10-inch Bundt pan and dust it with flour, tapping out the excess.
2. In a bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, allspice, and cloves to blend them.
3. In another bowl, combine the walnuts, cranberries, ginger, and apples. Toss well.
4. In a third bowl, combine the granulated and brown sugar.
5. In an electric mixer on medium-high speed, beat the eggs for 1 minute. Add the oil and beat 1 minute more. Add half of the sugar mixture, beat 1 minute, then add the remaining sugar mixture with the vanilla and beat 2 minutes. Scrape down the sides of the bowl often with a rubber spatula.
6. With the mixer set on low speed, add the flour mixture in 3 additions, scraping down the sides of the bowl after each addition.
7. Remove the bowl from the mixer stand. With a large metal spoon, stir in the apple mixture. Spoon the batter into the pan. Smooth the top with a rubber spatula and tap the pan twice hard on the counter to settle any air pockets.
8. Bake the cake for 65 to 70 minutes or until a skewer inserted into the cake is clean or has a few crumbs when withdrawn. The baked cake will pull away slightly from the sides of the pan. Set the pan on a rack to cool for 15 minutes.
9. Turn the cake out onto the rack and sprinkle with cinnamon-sugar. Leave to cool completely. Cut into slices with a serrated knife. Lisa YockelsonLisa Yockelson can be reached at firstname.lastname@example.org.