Apple, Chocolate + Salted Pecan Bundt

Everything tastes better with a dash of sass

December 23, 2012 • ariel

Apple, Chocolate + Salted Pecan Bundt

This weekend, the resident jew is, in fact, home alone for the holidays—and in the presence of far too many apples for just one person. The problem is I just don’t love pies and crumbles. The doughs are tricky (emotional melt-downs imminent), the crumbles are too crumbly and dry, and the apples usually end up in a big mush.

Below is a recipe for an apple, chocolate and salted pecan bundt that is both delicious and will work with just about any apple you have. I used one Granny Smith, one Fuji, one Red Delicious and one mystery apple. Another plus? It’s pretty hard to mess up and only requires ONE BOWL and ONE BUNDT PAN.

That means less time doing dishes, and more time eating (and watching the Lord of the Rings marathon).

Apple, Chocolate + Salted Pecan Bundt

Author: Ariel

This recipe is inspired by Paula Deen’s Grandgirl’s Fresh Apple Cake, but instead of coconut, I added in chocolate and I didn’t make the buttermilk sauce. The cake is super moist and sweet. I would eat it toasted for breakfast or topped with a scoop of ice cream for dessert.

Ingredients

Butter, for greasing pan
2 cups sugar
3 eggs
1½ cups vegetable oil
¼ cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and chunked apples
¾ cup salted pecans, crushed
½ cup chocolate chips

Instructions

Preheat the oven to 325 degrees F. Generously grease a bundt pan with butter or Pam.
For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold in apples, chocolate chips and pecans.
Pour the batter into the prepared pan and bake until a tester comes out clean, about 1½ hours.
THAT’S IT!