Description
This Apple Bundt Cake is a moist, flavorful dessert perfect for cozy gatherings. It combines warm spices like cinnamon and nutmeg with tender chunks of fresh apple, baked in a classic bundt pan to create a charming centerpiece. The optional vanilla glaze adds a gentle sweetness and a beautiful finish, making every bite irresistible.
Ingredients
Dry Ingredients
- 3 cups (375g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
Wet Ingredients
- 1 cup (200g) granulated sugar
- 1 cup (200g) brown sugar, packed
- 1 cup (240ml) vegetable oil
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
Other
- 3 medium apples (about 3 cups or 375g), peeled, cored, diced
Glaze (optional)
- 1 cup (125g) powdered sugar, sifted
- 2-3 tablespoons (30-45ml) milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with a butter and flour mixture to prevent sticking; alternatively, use nonstick spray if short on time.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until evenly combined. This ensures your spices are well distributed throughout the cake.
- Combine the Wet Stuff: In a separate bowl, beat the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing after each addition, then stir in the vanilla extract for rich flavor.
- Bring It All Together: Gradually add the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the batter. Gently fold in the diced apples using a spatula, ensuring even distribution without breaking them down too much.
- Bake It Up: Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Expect a warm, inviting aroma filling your kitchen.
- Cool and Glaze: Allow the cake to cool in the pan for about 10 minutes before carefully turning it out onto a wire rack to cool completely. If desired, whisk together powdered sugar, milk, and vanilla to create a glaze, then drizzle it over the cooled cake for a sweet finishing touch.
Notes
- Make sure to grease the bundt pan well to avoid the cake sticking.
- Use room temperature eggs for better batter consistency and rise.
- Don’t overmix the batter once adding dry ingredients to keep the cake tender.
- The glaze is optional but adds a lovely sweetness and presentation.
- You can substitute apples with pears for a different but delicious twist.
