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“Marilyn Thomas, one of the original apple growers at Apple Hill, California, opened the first bake shop there in 1966. This is her favorite recipe for Bundt cake. This cake is crunchy on the outside and soft on the inside, making a nice contrast of textures.”
READY IN:
1hr 25mins
SERVES:
16
YIELD:
16 Wedges
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift together the flour, salt, and soda (and cinnamon, if used). Add rest of ingredients and mix together until well blended. The mixture will be very thick, heavy, and hard to stir.
  2. Pour into a greased and floured bundt pan. I prefer the flexible silicone rubber pans as this recipe tends to stick to metal pans.
  3. Bake 1 hour and 15 minutes at 350 degrees.
  4. While the cake bakes, prepare the topping by mixing all of the ingredients together.
  5. As soon as the cake is removed from the oven, and while it is still in the pan, pour the topping over the top. The topping will soak through the cake and down the sides.
  6. Let cool for 30 minutes, then invert the cake onto a plate and remove the pan.
  7. Optional - sprinkle with powdered sugar. - Add 3 teaspoons ground cinnamon to the dry ingredients of the mix.

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