Description
This Apple Bundt Cake is a moist, flavorful dessert perfect for any occasion. Featuring a blend of sweet and tart apples, warm cinnamon, and a tender crumb, this cake is enhanced with optional crunchy walnuts or pecans. It is easy to prepare and baked to golden perfection, making it an ultimate treat for family gatherings, holidays, or afternoon tea.
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
Add-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 and prepare the pan: Set 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 until evenly combined.
- Cream butter: In a separate bowl, use an electric mixer to beat the softened unsalted butter until it becomes light and fluffy, which should take about 3 to 5 minutes.
- Add eggs and vanilla: Incorporate the eggs one at a time into the creamed butter, mixing well after each addition for a smooth mixture. Then add the vanilla extract and stir to combine.
- Combine mixtures: Gradually add the dry ingredient mixture to the wet ingredients, folding or mixing gently just until everything is combined. Be careful not to overmix to keep the cake tender.
- Fold in apples and nuts: Gently fold the chopped apples and optional nuts into the batter, distributing them evenly throughout.
- Fill the pan: Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure an even layer.
- Bake the cake: Place the pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating doneness.
- Cool the cake: Allow the cake to cool in the pan for 10 to 15 minutes so it firms up slightly, then carefully invert it onto a wire rack to cool completely.
- Optional finishing touch: For added sweetness, drizzle the cooled cake with a simple glaze made by mixing powdered sugar with a small amount of milk until smooth.
Notes
- Use a mix of sweet and tart apples for the best flavor balance (e.g., Fuji and Granny Smith).
- Ensure the butter is softened, not melted, to achieve a light and fluffy texture when creamed.
- Do not overmix once dry ingredients are added to avoid a dense cake.
- Chopped nuts add great texture but can be omitted for nut-free versions.
- Allow the cake to cool completely before glazing to prevent the glaze from melting.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
