Description
This Apple Bundt Cake is a moist and flavorful dessert perfect for any occasion. Loaded with tender chunks of sweet and tart apples, warm cinnamon spice, and a rich buttery batter, it offers a delightful balance of textures and flavors. The addition of walnuts or pecans adds a satisfying crunch, making it an ideal treat for family gatherings, holidays, or simply a cozy afternoon snack with tea or coffee.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
Mix-Ins
- 3 cups peeled, cored, and chopped apples (mix of sweet and tart preferred)
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with butter or non-stick spray to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, ground cinnamon, and salt. This ensures all dry components are evenly distributed.
- Cream Butter: In a separate bowl, use an electric mixer to cream the softened unsalted butter until it becomes light and fluffy. This should take about 3 to 5 minutes and creates a smooth base for the batter.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter, beating well after each addition to incorporate air and maintain the batter’s light texture. Then mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture. Mix gently and just until combined to avoid overmixing, which could make the cake tough.
- Fold in Apples and Nuts: Carefully fold in the chopped apples and optional nuts, ensuring they are evenly distributed throughout the batter without breaking them up.
- Prepare for Baking: Pour the batter into the greased bundt pan, spreading it evenly with a spatula for a smooth surface to promote even baking.
- Bake the Cake: Place the bundt pan in the preheated oven and bake for 45 to 50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs but no wet batter.
- Cool the Cake: Allow the cake to cool in the pan for 10 to 15 minutes, then carefully invert it onto a wire rack to cool completely. This prevents the cake from becoming soggy and helps it maintain its shape.
- Optional Glaze: For an extra touch of sweetness, drizzle the cooled cake with a glaze made from powdered sugar and milk, adding a glossy and sweet finish.
Notes
- Use a mix of sweet and tart apples like Fuji, Gala, and Granny Smith for the best flavor balance.
- Make sure the butter is softened, not melted, to achieve a fluffy batter.
- Do not overmix the batter once you combine wet and dry ingredients to keep the cake tender.
- Allow the cake to cool properly before glazing to prevent the glaze from melting off.
- The optional nuts add texture but can be omitted for nut allergies or preferences.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
