Why Make This Recipe
Apple Bundt Cake is a delightful dessert that brings a warm, comforting taste of home to any table. It’s perfect for fall but enjoyable year-round. This cake is moist, flavorful, and showcases the lovely sweetness of apples. With a simple glaze that adds just the right touch, it’s great for family gatherings or a cozy afternoon treat.
How to Make Apple Bundt Cake
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup apples, peeled and diced
- 1/2 cup walnuts or pecans (optional)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In another bowl, cream together granulated sugar, brown sugar, and softened butter until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the diced apples and nuts (if using).
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- For the glaze, mix powdered sugar and milk until smooth, then drizzle over the cooled cake.
How to Serve Apple Bundt Cake
Apple Bundt Cake is best served at room temperature. You can slice it into generous pieces and enjoy it plain or with a scoop of ice cream. The glaze adds a lovely touch and enhances the sweetness. Serve it with coffee or tea for a nice afternoon snack.
How to Store Apple Bundt Cake
To keep your Apple Bundt Cake fresh, store it in an airtight container at room temperature for up to three days. If you need to keep it longer, it can be refrigerated for about a week. You can also freeze the cake by wrapping it tightly in foil or plastic wrap. Thaw it at room temperature before serving.
Tips to Make Apple Bundt Cake
- Make sure your butter is softened for easier mixing.
- Fluff up your flour by using a spoon to aerate it before measuring.
- For extra flavor, you can add raisins or cranberries along with the apples.
- Ensure your bundt pan is well-greased to prevent sticking.
Variation
You can switch out the apples for pears or use a mix of both for a different flavor. Cinnamon can be replaced with nutmeg for a spicier kick. You can also experiment with the nuts by using almonds or omitting them entirely.
FAQs
Can I use different types of apples?
Yes, you can use any apples you like, such as Granny Smith or Honeycrisp. Each will give the cake a slightly different flavor.
What can I use instead of nuts?
If you want a nut-free cake, simply leave them out. You can also substitute them with additional diced apples or use seeds for a crunch.
How do I know when the cake is done?
The cake is done when a toothpick inserted in the center comes out clean or with a few crumbs attached. Keep an eye on it during the last few minutes of baking.
Apple Bundt Cake
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup apples peeled and diced
- 1/2 cup walnuts or pecans optional
- 1 cup powdered sugar for glaze
- 2 tablespoons milk for glaze
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In another bowl, cream together granulated sugar, brown sugar, and softened butter until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the diced apples and nuts (if using).
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- For the glaze, mix powdered sugar and milk until smooth, then drizzle over the cooled cake.
