Description
This Apple Bundt Cake is a moist and flavorful dessert perfect for all occasions. Made with a blend of sweet and tart apples, warm cinnamon, and a tender crumb, it’s an incredible treat that easily serves a crowd. The addition of chopped nuts adds a delightful crunch, while the option to drizzle with a simple glaze enhances its sweetness.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
Additional Ingredients
- 3 cups peeled, cored, and chopped apples (mix of sweet and tart preferred)
- 1 cup chopped walnuts or pecans (optional)
Optional Glaze
- Powdered sugar
- Milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly using butter or non-stick spray to ensure easy cake release.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and salt until well combined and evenly distributed.
- Cream Butter: In a separate bowl, use an electric mixer to cream the softened butter until it is light and fluffy, about 3 to 5 minutes. This process adds air to the batter for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed butter, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined — be careful not to overmix to avoid a dense cake.
- Fold in Apples and Nuts: Gently fold in the chopped apples and nuts (if using) until they are evenly distributed throughout the batter.
- Fill Bundt Pan: Pour the batter into the prepared bundt pan and spread it out evenly for uniform baking.
- Bake: Place the pan in the oven and bake for 45 to 50 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Allow the cake to cool in the pan for 10 to 15 minutes. Then, carefully invert the bundt cake onto a wire rack to cool completely to room temperature.
- Optional Glaze: For extra sweetness, drizzle the cooled cake with a glaze made by mixing powdered sugar and milk until smooth.
Notes
- Using a mix of sweet and tart apples adds depth of flavor and balances sweetness.
- Do not overmix the batter as it can make the cake tough.
- Ensure the bundt pan is well greased to prevent sticking.
- The optional nuts add texture but can be omitted for a nut-free version.
- Allowing the cake to cool completely before glazing prevents the glaze from melting off.
- Store leftovers in an airtight container to keep the cake moist for up to 3 days.
