Swedish Apple Pie, or, Swedish Breakfast Cake

This recipe is actually called Swedish Apple Pie. But, I'm not sure why. To me, it is more of a crumbly apple cake, and even though the recipe specifically says to serve it warm, I found it more enjoyable the next morning for breakfast. So... either I'm weird, or this recipe was a bit off. Either way, it's super easy, very healthy, quite tasty, and a great way to use up some apples.

Swedish Apple Stuff

1/2 c. sugar

1/4 c. whole wheat flour

1/4 c. white flour

1 t. baking powder

1/2 t. salt

1/2 t. cinnamon

1 egg

1/4 t. vanilla extract

2 medium tart apples, chopped (I used green)

3/4 c. chopped walnuts or pecans, toasted (I used untoasted walnuts)

confectioner's sugar, optional (I used a cinnamon/white sugar mixture)

In a large bowl, combine the sugar, flours, baking powder, salt, and cinnamon. In a small bowl, whisk egg and vanilla. Stir into dry ingredients until just moistened. Fold in apples and walnuts.

Transfer to a 9" pie plate coated with cooking spray. Bake at 350 for 25-30 minutes, or until a toothpick comes out clean. Sprinkle with powdered sugar. (Or do as I did and sprinkle with cinnamon and regular sugar.) Serve warm. (Or, the next morning for breakfast.) :)

Glazed Bundt Cake

Okay, I apologize for my delinquency in posting! But... all the rest of you, where are you? I am in sore need of some delicious recipes this summer! 

But back to the recipe. I found this on another site, so it's really just a transfer. But oooh, boy, is it yummy. Here you are: 

The Cake: 

1 yellow cake mix
1 (3.5 oz) box of instant vanilla pudding
1/2 cup pinapple or orange juice 

1/2 cup oil
1 cup sour cream 
4 eggs

Mix the cake mix and the vanilla pudding. Add the juice, oil, and sour cream and mix. Add 4 eggs one at a time, mixing well between each. Grease and flour a bundt pan. Bake at 350 degrees for 40-45 minutes (don't overbake!).

When the cake is about 10 minutes from being done start the glaze.

Glaze:
1 cup sugar
1/4 cup water
1/2 cup butter (1 cube)

Bring ingredients to a boil and keep the glaze bubbling until ready to pour over the cake. Pour the glaze over the cake while it is still in the pan. Now, the next part is essential: give it a few minutes to soak in. After it's significantly cooler, turn it out onto a plate. 

Optional: dust top with powdered sugar.

Also optional: try throwing some poppyseeds in the mix! 

Apparently you can take that same basic cake recipe up there and use any type of cake mix, along with different flavors of instant pudding and mix-ins, and you will get the same super moist, delicious bundt cake in whatever flavor you want. It is seriously amazing. SO moist and yummy. The glaze is absolutely essential too. So don't even think about leaving it out. Yes, there is a stick of butter in it, but it just soaks into the cake and makes it that much more delicious. Try it, you will see what I mean!