Harvest Bundt Cake Recipe 455 Recipes

HARVEST BUNDT CAKE

Steps:

• 1. Preheat oven to 350 degrees F. and grease a bundt pan. Place the grated zucchini and apple in a strainer and drain excess juice. In a large bowl, whisk together sugars, eggs, spices, vanilla, oil and milk until well combined. Add grated carrots, zucchini and apple. Add flour 1/2 cup at a time, folding the batter between each addition. Pour batter into bundt pan and bake for about 35 minutes or until cake tester comes clean. In a small bowl, whisk ingredients for icing and drizzle liberally over cooled bundt. Serve and enjoy with coffee or tea, for breakfast or dessert.

HARVEST POUND CAKE

Steps:

• Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan. In large bowl, beat granulated sugar, oil, vanilla and eggs with electric mixer on medium speed until light and fluffy. Beat in flour, salt and baking soda until smooth. Stir in apples and nuts. Pour into pan.
• Bake 1 hour to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to cooling rack.
• In 2-quart saucepan, heat all glaze ingredients to boiling, stirring occasionally. Boil 2 minutes, stirring constantly; remove from heat. Spoon glaze over warm cake.

HARVEST BUNDT CAKE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350 degrees F. and grease a bundt pan. Place the grated zucchini and apple in a strainer and drain excess juice. In a large bowl, whisk together sugars, eggs, spices, vanilla, oil and milk until well combined. Add grated carrots, zucchini and apple. Add flour 1/2 cup at a time, folding the batter between each addition. Pour batter into bundt pan and bake for about 35 minutes or until cake tester comes clean. In a small bowl, whisk ingredients for icing and drizzle liberally over cooled bundt. Serve and enjoy with coffee or tea, for breakfast or dessert.