divided 1 tbsp baking powder 1/2 tsp salt 4 eggs 1 c vegetable oil 1/3 c orange juice 2 1/2 tsp vanilla 4 med baking apples :
peeled/thinly sliced 2 tsp ground cinnamon powdered sugar In a mixing bowl, combine flour, 2 cups sugar, baking powder and salt. Combine eggs, oil, orange juice and vanilla; add to flour mixture and mix well. In a bowl, toss apples with cinnamon and remaining sugar. Spread a third of the batter into a greased 10-inch tube pan. Top with half the apples. Repeat layers. Carefully spread remaining batter over apples. Bake at 350 for 55-65 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 15 minutes before removing to a wire rack; cool. Dust with powdered sugar.
How To make Blue Ribbon Apple Cake's Videos
Blue Ribbon Apple Bundt Cake
Layered apple bundt cake with a delicious orange cinnamon streusel and topped with a delicious apple pie spice glaze. The perfect fall dessert recipe! Learn how to make this apple bundt cake recipe here:
Blue ribbon baker Marjorie Johnson sharing her secrets!
Blue ribbon baker Marjorie Johnson is coming to Civic Plaza to share her baking secrets! Registration for the event is required by December 14. Visit blm.mn/holidaybaking for more information.
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Professional Baker Teaches You How To Make PIE DOUGH LIVE!
Anna Olson teaches you how to make Pie Dough live! Come and join her live and ask her all of your pie dough related questions!
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Peach filling: 6 cups (750g) peeled and sliced peaches (if using frozen, weigh after thawing and draining) 1/2 cup (100g) granulated sugar 3 tbsp (45 mL) whipping cream **Add the sugar and cream to a large sauté pan over high heat and stir with a wooden spoon until bubbling. Stir in the peaches and cook for about 8 minutes, stirring often, until all liquid evaporates and the sugar begins to caramelize on the pan slightly. Remove from the heat and cool completely before using.
Cooked fillings such as blueberry, raspberry or cherry: 4 cups (1L) fresh fruit 1 tart apple, peeled and coarsely grated (not needed with cherry filling) 1 cup (200 g) granulated sugar 1 Tbsp lemon or lime juice 2 1/2 Tbsp (24 g) cornstarch **Cook the fruit with the sugar and lemon until simmering. Whisk the cornstarch with a little cool water and stir in, returning just to a simmer before cooling before use.
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