Makes one 10-inch Bundt cake

If you like, use a straight-sided 10-inch tube pan; after buttering, cut a piece of parchment paper to fit the bottom, then butter and flour the paper. Choose a baking apple.

CAKE
  *	Butter (for the pan)
  * 	Flour (for the pan)
  * 3 	cups flour
  * 1 	teaspoon baking soda
  * 3/4 	teaspoon baking powder
  * 3/4 	teaspoon salt
  * 2 	tablespoons ground cinnamon
  * 1/2 	teaspoon freshly grated nutmeg
  * 1/2 	teaspoon ground cardamom
  * 1 1/4 	cups chopped walnuts, lightly toasted and cooled
  * 1 	cup (2 sticks) unsalted butter, melted and cooled
  * 3 	tablespoons canola oil
  * 2 	cups granulated sugar
  * 4 	eggs
  * 2 3/4 	teaspoons vanilla extract
  * 3 1/2 	cups lightly packed, peeled, and shredded apples (shred on large holes of a grater)


  - Set the oven at 350 degrees. Lightly butter a 10-inch Bundt pan. Dust it with flour, tapping out the excess.
  - In a bowl, sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cardamom.
  - In a small bowl, toss the walnuts with 2 teaspoons of the flour mixture.
  - In an electric mixer, blend the butter and oil on medium-low speed for 1 minute. Add the sugar and beat on medium-low speed for 1 minute. Beat in the eggs, one at a time, mixing for 45 seconds after each addition. Increase the speed to medium-high and beat for 2 minutes; this beating is crucial to the texture and volume of the finished cake.
  - Blend in the vanilla. On low speed, add the flour mixture in 3 additions, scraping down the sides of the bowl often with a rubber spatula.
  - Blend in the apples. Remove the bowl from the mixer stand. With a spoon, stir in the walnuts. Spoon the batter into the pan and smooth the top with a rubber spatula.
  - Bake the cake for 60 to 65 minutes or until a toothpick inserted into the cake is clean or with a few stray crumbs attached when withdrawn. The cake will pull away slightly from the sides of the pan. Set the cake on a rack to cool for 15 minutes. Turn it out of the pan. Place a sheet of waxed paper under the rack to catch any drips of glaze.


GLAZE
  * 1 1/2 	cups confectioners' sugar
  * 1/2 	teaspoon ground cinnamon
  * 	Pinch of salt
  * 1 1/2 	tablespoons unsalted butter, softened and cut into 4 pieces
  * 3 	tablespoons apple cider

  - In a bowl, sift the confectioners' sugar, cinnamon, and salt.
  - With a hand-held electric mixer or by hand, add the butter and apple cider. Beat the mixture on low speed only until the mixture comes together. Press a piece of plastic wrap directly on the surface of the glaze and set it aside for up to 30 minutes.
  - While the cake is still warm, spoon and spread the glaze on the top of the cake, letting it flow down the sides. Let the cake stand for 1 hour before cutting into slices with a serrated knife. 

Source: Boston Globe September 26, 2007 Lisa Yockelson

tags: vegetarian