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Tunnel of Apples Bundt Cake Recipe - Bundt Cake with Pie Filling in the Middle

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Tunnel of Apples Bundt Cake

Tunnel of Apples Bundt Cake

© Barbara Rolek licensed to About.com, Inc.
I used to love the box cake recipe for tunnel of fudge cake, but all that chocolate got to me after awhile. So, I thought, why not create a really good-tasting yellow cake from scratch with a tunnel of apples in the middle. I used pie filling that I thickened with flour and a generous amount of cinnamon and coarsely chopped walnuts. It was a hit. I just dust mine with confectioners' sugar, but a simple glaze could be used as well. If you freeze half of this cake and slice it while frozen, it can be turned into delicious French toast!

Here is a larger photo of Tunnel of Apples Bundt Cake.

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 5 minutes

Yield: 9-inch Tunnel of Apples Cake

Ingredients:

  • Tunnel of Apples:
  • 1 (26-ounce) can or jar of apple pie filling
  • 1/2 cup all-purpose flour
  • 1 cup coarsely chopped walnuts
  • 2 teaspoons cinnamon
  • Cake:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 ounces softened butter
  • 1/2 cup sugar
  • 3 large eggs
  • 2 large egg whites
  • 1/2 teaspoon vanilla extract
  • 1/3 cup milk

Preparation:

  1. Heat oven to 350 degrees. Generously coat a 9-inch Bundt pan with cooking spray. Combine the tunnel of apples inredients and set aside.

  2. In a medium bowl, combine flour, baking powder and baking soda, and mix well. In a large bowl, using an electric mixer set on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add both egg whites and vanilla, and beat well. Set mixer to low and alternately beat in flour mixture with milk until well incorporated.

  3. Spoon half of the cake batter into the prepared pan. Then spread all of the tunnel of apples filling on top, spreading evenly. Spoon remainder of cake batter on top, spreading evenly. Bake for 45 to 50 minutes or until toothpick tests clean (don't go down too far because the tunnel of apples will still be moist). Remove cake from oven and cool on a wire rack 20 minutes. Remove from pan and cool completely. The middle will remain moist. Dust with confectioners' sugar before serving.
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