Kent's killer fresh apple cake
Cakes
I found this delicious recipe in P. Allen Smith's debut cookbook. Smith says his friend, Kent, came up with this great recipe, and the name says it all--it really is a "to die for" apple cake! I have made this recipe in a 10-cup Nordic Ware Bundt pan (perfect) and in the full size 12-cup classic Bundt pan, and have also divided the batter between two 6-cup Nordic Ware Bundt pans. I have prepared it almost entirely in a food processor, as well as by hand. No matter what I do, this cake is always delectable. The recipe doesn't specify how finely to chop the apples, but I like to place my peeled apples (cut into eighths) in the food processor and pulse them down to a fine chop, say 1/8-inch pieces, being careful to stop before they become a puree. I also chop the nuts rather finely as well. I cook the single cake for 1 1/4 hours and the 2 smaller ones for just 1 hour. There is nothing to stop you from chopping your apples more coarsely if that is your preference. I like it raisin-free. The recipe seems to be very flexible, so try your own variation, and make it your own.
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