Maple Run Emporium Apple Cinnamon Pancake Mix also makes a delicious Bundt Cake! Serve for Brunch with a dollop of Maple Yogurt and a drizzle of Maple Syrup; or for Dessert glazed with Maple Cream; or for Breakfast toasted and spread with Maple Butter.
INGREDIENTS
Fresh Apple Mixture
6 apples
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger,
¾ cup maple syrup
Bundt Cake Batter
4 cups Maple Run Emporium Apple Cinnamon Pancake Mix
4 cups Fresh Apple Mixture
4 beaten eggs
1 cup water
DIRECTIONS
- Preheat oven to 400º
- Prepare a 12-cup Bundt pan. Brush with 1 tbsp vegetable oil, then dust with 2 tbsp Apple Cinnamon Pancake Mix. Coat thoroughly to prevent cake from sticking.
- Prepare Fresh Apple Mixture (makes about 4 cups): Peel, core, and dice apples; place in a saucepan. Add cinnamon, nutmeg, ginger, and maple syrup. Cook over medium heat until apples are tender – about 5 minutes.
- Prepare Batter: in a large bowl, stir together Maple Run Emporium Apple Cinnamon Pancake Mix, Fresh Apple Mixture, beaten eggs, and water. Pour batter into prepared Bundt.
- Bake for one hour or until a knife inserted comes out clean.
- Place pan on a cooling rack and let cool for 30-60 minutes, then turn the pan over on a plate or serving tray; the cake will slide out easily.
- Enjoy! Cut a thick slice and serve for Brunch with a generous dollop of Maple Yogurt and a drizzle of Maple Syrup; or for a great Dessert presentation, glaze with Maple Cream – the whole cake or by the slice; or for Breakfast, toast a medium thick slice and serve warm spread with Maple Butter.
- Cover and store the cake in the refrigerator for up to 10 days.
