Apple Bundt Cake
User Reviews
5
Apple Bundt Cake
Description
The cake batter incorporates classic autumn flavors with ground cinnamon and nutmeg alongside finely diced, peeled apples and chopped pecans or walnuts for texture contrast. Baking in a greased and floured Bundt pan at 350°F for about 70 to 80 minutes produces a cake that is fully cooked and light when tested with a toothpick.
While the cake remains warm in the pan, holes are poked throughout to allow caramel glaze to absorb once poured over. The glaze, prepared by boiling brown sugar, butter, cream, and salt, then adding vanilla, enriches the cake with a sweet, buttery coating that contrasts with the spiced cake base.
Using firm apples like Honey Crisp or Granny Smith prevents the apple pieces from breaking down into mush during baking, preserving texture. Alternatively, this cake can be baked in a 9x13-inch pan, though baking time will be shorter, and the texture will differ as the Bundt pan provides a distinctive crust and shape.
Ingredients
FOR THE CAKE
- 3 large egg
- 2 cups granulated sugar
- 1 ½ cups vegetable oil
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt (I use regular table salt for this recipe; not kosher salt)
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup pecans or walnuts, chopped
- 3 cups apples about 3-4 medium apples, peeled, finely diced
FOR THE CARAMEL GLAZE
- 1 cup light brown sugar packed
- ¾ cup butter softened at room temperature, salted, 1 ½ sticks
- ¼ cup heavy cream or half-and-half
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
Instructions
MAKE THE CAKE
- Preheat oven to 350°F. Grease and flour a Bundt pan; set aside. In a large bowl, use an electric mixer to beat together the eggs, sugar, oil, and vanilla extract until light and fluffy. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg. Add the dry ingredients to the egg mixture; mix just until combined.
- Gently fold in the nuts and apples.
- Transfer the batter to the prepared pan. Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean. Leave the cake in the pan while you prepare the glaze.
MAKE THE CARAMEL GLAZE
- Combine the brown sugar, butter, cream, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring or whisking frequently.
- Once the mixture comes to a boil, continue cooking and whisking constantly for 2 minutes. Remove from the heat; stir in the vanilla.
GLAZE THE CAKE
- While the cake is still warm in the pan, use a long wooden stick to poke holes all over.
- Pour about ¾ cup of the glaze over the cake. Allow the cake to sit in the pan and soak up the glaze for about 15-20 minutes. Place the remaining glaze in a microwave-safe bowl, cover with plastic wrap, and refrigerate until the cake is cool. After the cake sits in the pan to absorb the glaze for about 15-20 minutes, turn it out onto a wire rack to cool completely.
- Once the cake is cool, microwave the remaining glaze in 10-second intervals until the caramel is soft and smooth again. Drizzle the remaining caramel over the top of the cool cake.
- Slice and serve!
Notes
- Choose firm baking apples, such as Honey Crisp or Granny Smith, to maintain texture.
- You may bake this cake in a 9 x 13-inch pan, reducing baking time to 40-45 minutes, though the texture and crust will differ from a Bundt pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 397kcal | 20% |
| Carbohydrates | 61g | 20% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 58mg | 19% |
| Sodium | 336mg | 14% |
| Potassium | 117mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 41g | 82% |
| Vitamin A | 382IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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