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Apple Balsamic Bundt Cake

Ingredients

  • 4 cups chopped apples
  • 2 T. butter
  • ½ t. cinnamon
  • ¼ t. ground ginger
  • ¼ t. ground nutmeg
  • pinch of ground cloves
  • 3 T. Olivia's Aged Apple Balsamic Vinegar
  • 3 eggs
  • 1 ½ c. sugar
  • 1 c. Olivia's Tuscan Extra Virgin Olive Oil
  • 1 T. vanilla extract
  • 3 c. flour
  • 1 T. cinnamon
  • ½ t. ginger
  • ½ t. ground nutmeg
  • ¼ t. ground cloves
  • 1 t. salt
  • 1 t. baking soda
  • ½ t. baking powder
  • 1 cup chopped walnuts or pecans
  • Glaze
  • 2 T. butter
  • ¼ cup brown sugar
  • 1 T. Olivia's Aged Apple Balsamic Vinegar

Instructions

  • Sauté apples (medium heat) in a large saucepan with 2 T. butter until apples begin to soften.
  • Add cinnamon, ginger, nutmeg, and cloves. Stir in Aged Apple Balsamic Vinegar and reduce heat to low.
  • Cook for 8-10 minutes or until the vinegar begins to thicken and then remove from heat.
  • Preheat oven to 325 degrees.
  • Generously oil a Bundt cake pan and sprinkle with sugar and cinnamon to completely cover the bottom and sides of the pan. Set aside.
  • Combine eggs, sugar, Tuscan EVOO, and vanilla in a large mixing bowl. Beat for 2-3 minutes. Slowly add flour, remaining spices, salt, baking soda, and baking powder.
  • Stir in chopped nuts and cooked apples. Mix until combined.
  • Pour into prepared Bundt cake pan. Place in preheated oven and bake for 50-55 minutes (or until cake tested inserted into the center comes out clean).
  • Transfer the pan to a wire rack and let the cake cool upright for 15 minutes. Then tap the pan firmly a few times and shake it gently to help loosen the cake. Place a serving platter on top of the cake pan and carefully flip over (inverting cake onto platter).
  • Drizzle with glaze. Let cake cool before slicing.
  • Glaze
  • Combine butter, brown sugar, and Aged Apple Balsamic Vinegar in a small saucepan.
  • Cook over medium-low heat until sugar is dissolved (stirring constantly).
  • Drizzle over warm cake.