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Apple cheesecake cake with a hint of brandy will impress your guests for coffee and tea.
Heat oven to 350°F. Grease and flour 12-cup Bundt® pan.
Combine all cake ingredients except apples in large bowl. Beat at low speed, scraping bowl often, 2 minutes. Increase speed to medium; beat 2 minutes or until well mixed. Stir in apples. Pour batter into prepared pan.
Bake for 45 to 50 minutes or until toothpick inserted near center comes out clean. Cool on wire rack 15 minutes. Loosen cake edges with knife. Invert onto serving plate; cool completely.
Meanwhile, combine all glaze ingredients except apple cider in small bowl. Stir in enough apple cider for desired glazing consistency. Drizzle over cooled cake.
*Substitute 1 tablespoon brandy.
**Substitute 1 1/2 teaspoons brandy.
Dietary Fiber: 1g
WAY TOO MUSHY, SOFT, WEIRD TEXTURE....I did everything right according to the recipe and I threw it away. It was a true waste of time, energy and money.
This was a big hit and quick and easy to make. I must admit I used a little extra brandy replacing a little of the apple juice with brandy. This cake was moist and flavorful and makes a great presentation. I will make this again!
I made this for Thanksgiving and it taste good! I didn't have any brandy so I tried it with rum. One of my friends asked me to make her one I gave it to her yesterday and she has already eaten half! I do recommend you chop the apples up really small, it made neater cuts.
made it for a church harvest supper. It was a big hit and also easy.
I tried this because it was an apple cake that wasn't the usual spice cake. It was good and pleasant to eat, but no one, including me, noticed any brandy flavor in the cake or glaze. I used cider and brandy in the cake and glaze (not juice and flavoring.) The apple pieces sank in the batter, ending up on the top of the cake. This was fine except that with all the fruit concentrated in the bottom of the pan, part of the cake stuck in the pan. The appearance was spoiled--not good if I had made it for a special occasion. To avoid this, toss the chopped apple with just a bit of flour (1-2 tsp) before mixing into the batter.
This is a very good cake, very flavorful and not too sweet.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1250
© 2014 Land O'Lakes, Inc.
As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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