Apple Bundt Cake
User Reviews
5
Apple Bundt Cake
Description
The Apple Bundt Cake recipe blends all-purpose flour, baking soda, cinnamon, nutmeg, and salt with granulated sugar, vegetable oil, eggs, and vanilla. The batter is dense but moist, incorporating diced apples (commonly Granny Smith or Honeycrisp) and chopped walnuts to add texture and a fresh fruit flavor. Baking in a 10-cup bundt pan at 350°F allows the cake to cook evenly and develop a golden crust around a tender, moist interior.
The spiced apple and nut combination provides a soft but textured bite, with subtle warmth from cinnamon and a hint of nutmeg. The addition of a glaze made from butter, brown sugar, heavy cream, and vanilla lends a smooth, rich sweetness that complements the cake without overpowering it.
The cake is best mixed by hand with a rubber spatula to avoid bruising the apples and nuts, preserving their shape and bite. Careful greasing of the bundt pan and tapping out air bubbles before baking help ensure a clean release and uniform cake shape. The glaze is whisked just before use for smooth drizzling.
Ingredients
For the Apple Cake:
- 3½ cups all-purpose flour (420g)
- 1¼ teaspoon baking soda
- 1 tablespoon ground cinnamon
- ½ teaspoon nutmeg grated
- ¾ teaspoon salt
- 2¼ cups granulated sugar (450g)
- 1½ cups vegetable oil (360ml)
- 3 large egg
- 1 tablespoon vanilla extract
- 3 cups apple I like Granny Smith or Honeycrisp) (380g, peeled, cored, and diced
- ½ cup walnuts 75g, chopped
For the Glaze:
- ½ cup butter 113g, unsalted
- ½ cup light brown sugar 110g, packed
- ¼ cup heavy cream (60ml)
- 1 teaspoon vanilla extract
Instructions
For the Cake:
- Preheat the oven to 350°F. Spray a 10-cup bundt pan with nonstick baking spray.
- In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In another large mixing bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla until well combined. Pour into the flour mixture and stir together just until no streaks of flour remain. (The batter will be very thick, but don’t worry! The cake will come out delicious and tender). Fold in the apples and walnuts.
- Scoop the batter into the prepared Bundt pan and smooth out the top with a spatula. Place a folded kitchen towel on the counter or a cutting board and lightly tap the bundt pan on the towel 5 to 10 times to help settle the batter into the pan.
- Bake for about 60 minutes or until a wooden pick inserted near the center comes out with a few moist crumbs. Let cool in the pan for 15 minutes. Carefully invert onto a wire rack and cool completely.
For the Glaze:
- In a small saucepan, combine the butter, brown sugar, and heavy cream. Bring to a simmer over medium heat, whisking occasionally.
- Once simmering, whisk constantly for about 30 seconds to dissolve the sugar. Remove from the heat and whisk in the vanilla.
- Let the glaze cool for about 10 minutes to thicken, whisking occasionally. (When whisking, “valleys” should open up that show the bottom of the pan, indicating it is cool enough. Test a section of the cake- drizzle a spoonful on the top of the cake and let it run down the sides. If it’s moving down slowly, the glaze is ready. If not, give it another minute to cool whisk again). Drizzle the glaze over the cake and let cool until set, about 20 minutes.
Notes
- Mix the batter by hand using a rubber spatula to preserve the texture of the apples and walnuts.
- Grease the bundt pan thoroughly, using a pastry brush or paper towel for full coverage, to ensure easy cake removal.
- Invert the cake onto a wire rack 15 minutes after baking to cool while still warm, allowing it to release cleanly.
- Whisk the glaze again just before drizzling to maintain an even consistency and appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 710 kcal
% Daily Value*
| Calories | 710kcal | 36% |
| Carbohydrates | 80g | 27% |
| Protein | 6g | 12% |
| Fat | 42g | 65% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 19g | 112% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 284mg | 12% |
| Potassium | 136mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 50g | 100% |
| Vitamin A | 397IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
