Shelly's Recipe

CINNAMON APPLE STRUDEL BUNDT CAKE

Category: Cakes

Caramelized Apples
1 to 1 1/2 Large Granny Smith Apples
3 Tablespoons Butter
1/4 Cup Sugar
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1 Teaspoon All Spice
1 Teaspoon Cornstarch

Cinnamon Strudel
1 Cup Flour
1 1/2 Cups Brown Sugar
1 Tablespoon Cinnamon
1 Cup Cold Butter

Cake
3 Cups Flour
2 Cups Sugar
1 Cup Vanilla Yogurt
1 Cup Softened Butter
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Salt
2 Teaspoons Vanilla
1 Teaspoon Ground Cinnamon
4 Eggs
1 1/4 Cup Diced Granny Smith Apples

Cake: :Make the Caramelized Apples. Create the Cinnamon Strudel.

Preheat the oven to 325. Combine all of the Cake Ingredients except the apples in a mixing bowl and beat them with a mixer until well blended. Scrape the sides of the bowl. Add the diced apples. Beat again until well combined and blended. Add The Apples.

In a highly buttered Bundt pan, arrange the Caramelized Apples along the ribs of the dish. Spoon about half of the Cinnamon Strudel over the Caramelized Apples. Ladle in approximately three-fourths of the batter.

Add a ring of the Cinnamon Strudel topping as a filling. Cover with the remaining batter. Lightly sprinkle with any remaining Cinnamon Strudel. Bake for 90 minutes at 325 degrees, rotating halfway. Remove the cake from the oven and let it cool completely.

Once the cake is cool, gently flip it over onto a plate to remove it from the pan. Serve and enjoy! This cake is especially delicious when served warm!

Cinnamon Strudel: Combine the flour, brown sugar, and cinnamon in a flat pan or dish. Cut in the butter using a pastry blender until coarse balls are formed. Set aside.

Caramelized Apples: Combine the sugar and spices in a large Ziploc bag and shake well. Slice the apples in thin, long strips. Place the apples in the bag and shake well. Melt the butter in a frying pan. Fry the apples. Set the apples aside to cool.