This week, everyone is celebrating the return of the new school year and while the weather doesn't feel like Autumn yet, the calendar shows its already September.
I decided to welcome in the new month with an Autumn Apple Cake.
I had finally found my missing Star bundt pan hidden away in a cabinet up high on the shelf out of site. I couldn't wait to use it because it really does make a pretty cake.
1 package yellow cake mix
1 package instant vanilla pudding mix
1 cup applesauce
1/2 cup water
1/3 cup vegetable oil
1 egg white
1 1/2 tsp pumpkin pie spice
4 drops nutmeg oil
4 drops of clove oil
1 tsp rum extract
Preheat oven to 350 degrees F. Prepare bundt pan with grease and flour or spray with baking spray. To ensure easy release of finished cake, use a brush to wipe inside the pan and ensure the coating is even.
In a large mixing bowl, blend all ingredients. Mix on medium high speed for 3 minutes. Pour evenly into prepared pan. Place a towel on the counter and gently tap the batter filled pan several times to remove any air pockets.
Place in a preheated oven for 50 minutes at 350 degrees F. Cake is done when tester or toothpick inserted into center of cake comes out clean. Cool in pan on cooling rack for 30 minutes.
Invert cake onto serving platter, tapping pan to release cake if needed. Cool completely (approximately 1 hour).
Drizzle with Spiced Glaze (see below).
Spiced Glaze ingredients:
1.5 cups powdered/confectioners sugar
1 TBSP softened butter
1/2 tsp pumpkin pie spice
2 TBSP of cold milk
4 drops of nutmeg oil
Blend together in a small bowl until smooth. I use a whisk to get it nice and shiny smooth. Spoon or drizzle over cooled cake and if desired, sprinkle with a touch more pumpkin spice on top for color.
I would recommend keeping cake in fridge covered, until it is gone. It won't last long, I guarantee it!
Makes 12-14 servings.