Apple Cinnamon Bundt Cake, made in Rose Bundt Pan
Want a warm and cozy Fall dessert? Then look no further than this apple and cinnamon coffee cake recipe that I recently discovered on Martha Stewart’s site. Whenever I find a recipe that I believe has a great potential in my kitchen, I rarely use it as-is. I usually tweak the ingredient list and the recipe itself to suit my own tastes.
Naturally, I've introduced a few changes to this recipe, the most important one is adding buttermilk (or kefir) to the batter to make the cake a bit more moist. I love using buttermilk in my bundt recipes, as it definitely improves the cake texture and adds moisture. I also love using kefir in the same manner, and I find the two (buttermilk and kefir) interchangeable. I also used a very unusual rose-shaped bundt pan instead of a regularly shaped one! It's a beauty!
This easy-to-make recipe makes abundant use of Fall’s fresh sweet (and tart) apples and cinnamon flavors, without overloading you, the eater, with too many other distracting flavors. What you get with this recipe is a simple cozy Fall treat, so get ready: bake it, cuddle up on a couch, pour yourself some tea or coffee, and enjoy this simple cake in a good company of friends!
Head over to my blog to step-by-step instructions on how to make apple cinnamon bundt cake with lots of mouth-watering photos to guide you along the way! This is also my very first post for November 2012 NaBloPoMo!