Description
This Apple Bundt Cake is a moist, flavorful dessert perfect for all occasions. Packed with a delightful blend of sweet and tart apples, warm cinnamon, and optional crunchy nuts, this recipe yields a tender cake with a beautiful golden crust. Easy to prepare and bake, it makes a wonderful treat for family gatherings, holidays, or an everyday indulgence.
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
Fruits & Nuts
- 3 cups peeled, cored, and chopped apples (mix of sweet and tart preferred)
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan thoroughly with butter or use a non-stick spray to prevent the cake from sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and salt until well combined to ensure even distribution of leavening agents and spices.
- Cream Butter: Using an electric mixer, cream the softened unsalted butter until it becomes light and fluffy, which should take about 3 to 5 minutes. This step helps in creating a tender texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition to combine fully and maintain the batter’s fluffiness. Then stir in the vanilla extract to enhance flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the creamed wet ingredients, mixing gently just until combined. Be careful to avoid overmixing to keep the cake tender and soft.
- Fold in Apples and Nuts: Gently fold the chopped apples and optional nuts into the batter to distribute them evenly without breaking down the fruit.
- Prepare for Baking: Pour the batter evenly into the greased bundt pan, spreading the mixture smoothly for even cooking.
- Bake the Cake: Bake the cake in the preheated oven for 45 to 50 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
- Cool the Cake: Allow the cake to cool in the bundt pan for 10 to 15 minutes before carefully inverting it onto a wire rack to cool completely, ensuring it retains its shape.
- Optional Glaze: For added sweetness and a glossy finish, drizzle with a simple glaze made from powdered sugar mixed with a small amount of milk.
Notes
- Use a mix of sweet and tart apples for a balanced flavor and texture in the cake.
- Ensure the butter is softened but not melted to achieve the best creaming results.
- Do not overmix the batter once dry ingredients are added to prevent a dense cake.
- Let the cake cool slightly in the pan before removing to avoid breakage.
- The glaze is optional but adds a lovely sweetness and visual appeal.
