Apple Bundt Cake

There’s something wonderfully comforting about a slice of homemade Apple Bundt Cake. This recipe beautifully combines the tartness of Granny Smith apples with warm spices and a rich caramel glaze, creating a deliciously moist and flavorful cake. The enticing aroma of cinnamon and baked apples fills your kitchen, promising a delightful treat for family gatherings or cool autumn days. Perfect for dessert or as a sweet accompaniment to coffee during brunch, this cake is sure to impress your guests and become a cherished addition to your recipe collection.

Ingredients

• 2 cups granulated sugar: Sweetens the cake and helps with moisture.
• 1 cup vegetable oil: Keeps the cake moist and tender.
• 2 teaspoons vanilla extract (divided): Adds warmth and richness to the flavor.
• 3 large eggs: Binds the ingredients together and adds structure.
• 3 cups all-purpose flour: Provides the main structure of the cake.
• 1 teaspoon baking soda: Acts as a leavening agent, helping the cake rise.
• 2 teaspoons ground cinnamon: Infuses the cake with a warm spice flavor.
• ½ teaspoon salt: Enhances the sweetness and balances the flavors.
• 3 cups Granny Smith apples (peeled and diced): Adds moisture, flavor, and texture to the cake.
• ½ cup unsalted butter (1 stick): Used for the caramel glaze, adding richness.
• ½ cup heavy cream: Makes the glaze creamy and smooth.
• 1 cup light brown sugar (packed): Creates a sweet, caramel-like flavor in the glaze.
• Pinch of salt: Balances the sweetness of the glaze.

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly to prevent sticking.

2. In a large bowl, combine the granulated sugar, vegetable oil, 1 teaspoon of vanilla extract, and eggs. Whisk until smooth and fully blended.

3. In a separate bowl, mix together the all-purpose flour, baking soda, ground cinnamon, and salt. Gradually add the dry mixture to the wet mixture, mixing gently until just combined.

4. Gently fold in the diced Granny Smith apples, ensuring they are evenly distributed within the batter.

5. Pour the batter into the prepared bundt pan and spread it out evenly with a spatula.

6. Bake the cake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

7. For the caramel glaze, melt the unsalted butter in a medium saucepan over medium heat. Stir in the heavy cream, brown sugar, and a pinch of salt until well combined.

8. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 3-4 minutes, stirring constantly. Remove from heat and add the remaining 1 teaspoon of vanilla extract.

9. Pour the warm caramel glaze over the cooled cake, allowing it to drip down the sides.

10. Slice and serve the cake at room temperature or slightly warm. Enjoy!

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 25 minutes
• Servings: 12 slices
• Calories: Approximately 350 per slice

Tips, Storage & Variations

• Tips: Make sure to thoroughly grease and flour the bundt pan to avoid sticking. Using room temperature eggs will help the batter mix more smoothly.
• Storage: Store the cake at room temperature in an airtight container for up to 3 days.
• Freezing: You can freeze the unglazed cake for up to 2 months. Thaw overnight in the refrigerator, then glaze before serving.
• Variations: Add chopped nuts or raisins for added texture. You can also substitute half of the apples with pears for a different flavor profile.

Frequently Asked Questions

1. Can I use other types of apples for this recipe?
   Yes, you can use other tart apples like Honeycrisp or Braeburn for different flavor profiles.

2. How do I prevent the bundt cake from sticking to the pan?
   Greasing and flouring the pan carefully is key. You can also use baking spray with flour for better results.

3. Can this cake be made ahead of time?
   Absolutely. The cake can be made a day in advance and stored at room temperature.

4. Is it possible to make this recipe gluten-free?
   Yes, you can replace all-purpose flour with a gluten-free flour blend.

5. What can I serve with this cake?
   This cake pairs excellently with whipped cream, vanilla ice cream, or a simple dusting of powdered sugar.

6. Can I skip the caramel glaze?
   Yes, the cake is delicious on its own, or you can sprinkle it with powdered sugar for a lighter topping.

People Also Ask

1. How long does Apple Bundt Cake last?
   At room temperature, it lasts about 3 days in an airtight container.

2. Can I double the recipe?
   Yes, but make sure you have adequate baking time and pan size for larger quantities.

3. Can I add nuts to the Apple Bundt Cake?
   Yes, walnuts or pecans make a great addition for added crunch.

4. Does this cake need to be refrigerated?
   It’s not necessary, but you can refrigerate if you prefer it chilled.

5. How can I tell when my bundt cake is done baking?
   A toothpick inserted into the center should come out clean or with a few crumbly bits.

6. Can I make mini bundt cakes with this recipe?
   Yes, adjust the baking time to about 20-25 minutes for mini bundts.

7. What spices can I add to enhance the flavor?
   You can add nutmeg or allspice for an extra hint of warmth.

8. Can I use less sugar in the recipe?
   Yes, you can reduce the sugar slightly, but keep in mind it may affect the moisture.

This Apple Bundt Cake is a beautiful way to revel in the flavors of fall, serving as a warm, comforting sweet treat. Give this recipe a try, and don’t forget to share your results with friends and family. Enjoy every slice and happy baking!

Apple Bundt Cake

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A comforting Apple Bundt Cake featuring tart Granny Smith apples, warm spices, and a rich caramel glaze, perfect for desserts or brunch.

• Author: daniel-kim
• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Total Time: 85 minutes
• Yield: 12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Ingredients

Scale 1x2x3x

• 2 cups granulated sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract (divided)
• 3 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon salt
• 3 cups Granny Smith apples (peeled and diced)
• ½ cup unsalted butter (1 stick)
• ½ cup heavy cream
• 1 cup light brown sugar (packed)
• Pinch of salt

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Instructions

1. Preheat the oven to 350°F (175°C) and grease and flour a 10-cup bundt pan.
2. In a large bowl, combine the granulated sugar, vegetable oil, 1 teaspoon of vanilla extract, and eggs. Whisk until smooth.
3. In a separate bowl, mix together the flour, baking soda, cinnamon, and salt. Gradually add this to the wet mixture, mixing until just combined.
4. Fold in the diced apples.
5. Pour the batter into the prepared bundt pan and spread it out evenly.
6. Bake for 55-65 minutes until a toothpick inserted comes out clean. Cool in the pan for 15 minutes before turning onto a wire rack.
7. For the glaze, melt butter in a saucepan, stir in cream, brown sugar, and salt. Bring to a gentle boil, then simmer for 3-4 minutes. Add the remaining vanilla extract.
8. Pour the glaze over the cooled cake and serve.

Notes

Thoroughly grease and flour the bundt pan to avoid sticking. Use room temperature eggs for smoother batter integration.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 28g
• Sodium: 300mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg