Red Truck Bakery Apple Cake
User Reviews
4.8
18 reviews
Excellent
Red Truck Bakery Apple Cake
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Red Truck Bakery apple cake is loaded with apples, apple cider, sour cream, and warm spices in the batter, sorta like a cross between Bundt cake and coffee cake. Finished with a sweet maple glaze, it's every bit as impressive as you would expect from the famous bakery.
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Ingredients
For the apple cake
- nonstick cooking spray
- 3 cups unbleached all-purpose flour plus more for the pan
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup Mild vegetable oil
- 1 tick unsalted butter cubed, at room temperature
- 3 cups granulated sugar
- 6 large eggs
- 1/2 cup apple cider
- 1 cup sour cream (not low-fat)
- 2 medium apples preferably a crisp variety such as Honeycrisp, Gala, or Granny Smith, peeled, cored, and chopped to make about 2 cups
- 1/2 cup water
For the maple glaze
- 1 1/2 cups confectioners’ sugar plus more if needed
- 2 tablespoons pure maple syrup
- 2 tablespoons water plus more if needed
Instructions
Make the apple cake
- Preheat the oven to 350°F (180 °C). Lightly coat a 10-inch Bundt pan with nonstick spray and dust it with flour, tapping out any excess.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the oil, butter, and 2 1/2 cups granulated sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Use a spatula to scrape down the sides of the bowl and then gradually beat in the apple cider until incorporated.
- On low speed, add the flour mixture in 3 additions, alternating with the sour cream and beginning and ending with the flour, beating just until combined after each addition. Using a spoon, gently fold in the chopped apples.
- Scrape the batter into the prepared Bundt pan and use a spatula to smooth the surface. Bake the cake, rotating the pan after 30 minutes, until a toothpick inserted in the center of the cake comes out clean, 55 to 65 minutes. Let the cake cool in the Bundt pan on a wire rack for 10 minutes.
- While the cake cools, in a small saucepan over low heat, combine the remaining 1/2 cup sugar and water, stirring until the sugar completely dissolves, about 5 minutes. Remove the pan from the heat.
- Invert the cake onto a wire rack placed on a baking sheet. Brush the top and sides of the cake with the warm sugar syrup. Let the cake cool completely.
Make the maple glaze
- In a small bowl, whisk together the sugar, maple syrup, and water until smooth and just pourable. Adjust thickness, if necessary, by adding a little more sugar or water. Spoon the glaze over the top of the cooled cake, letting it run down the sides.
Nutrition Information
Show Details
Serving
1portion
Calories
536kcal
(27%)
Carbohydrates
97g
(32%)
Protein
7g
(14%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
123mg
(41%)
Sodium
340mg
(14%)
Fiber
2g
(8%)
Sugar
71g
(142%)
Nutrition Facts
Serving: 12to 16 servings
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 536kcal | 27% |
| Carbohydrates | 97g | 32% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 340mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 71g | 142% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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