Fresh Apple Bundt Cake
Prep Time 20 minutes
Cook Time 1 hour
Servings 16 slices
Apple Bundt Cake
- 3 cups (375 g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups (337 ml) vegetable oil
- 1 cup (200 g) light brown sugar
- 3/4 cup (150 g) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3 apples, peeled, cored and chopped into small chunks (300 g)
- 1/4 cup (56 g) unsalted butter
- 1/2 cup (100 g) packed light brown sugar
- 3 tablespoons milk (low-fat or whole milk works best for consistency)
- 1 cup (120 g) confectioners' sugar sifted
- 1 teaspoons pure vanilla extract
Apple Bundt Cake
Preheat oven to 325° F. Grease a 9-inch bundt cake pan using my magic cake pan paste or nonstick spray. Set aside.
In a large bowl, whisk together flour, cinnamon, nutmeg, baking soda and salt. Set aside.
In the bowl of a stand mixer (or using a hand mixer), combine vegetable oil, brown sugar, granulated sugar, eggs and vanilla. Mix on medium speed until light in color and creamy in texture, about 2 minutes.
With the mixer on low, slowly add the flour mixture and mix until just combined (avoid over-mixing).
Using a rubber spatula, carefully stir in the chopped apples by hand. Again, avoid over-mixing.
Transfer batter to prepared bundt cake pan and bake for 55 to 70 minutes, or until a toothpick inserted in the center comes out with little to no crumbs. Cool cake in pan for 20 minutes and then invert on a wire rack to cool completely. Prepare glaze.
In a small saucepan over medium heat, combine the butter, brown sugar and milk. Whisk often until the butter is completely melted and the mixture begins to boil. Remove from heat and cool for 10 minutes.
Add the confectioners' sugar and vanilla. Whisk until smooth. Gently pour glaze in a circular motion over the cooled bundt cake and serve. Store cake covered at room temperature for up to 5 days.
Suggested tools for this recipe
Greasing a bundt cake pan
- I highly suggest using my magic cake pan release paste if you use an intricate bundt cake pan like I did (I do love this pan). It works like magic and guarantees that none of the cake sticks to the pan. Use a pastry brush to get in to all the edges of the pan.
Apples for baking a cake
- I suggest using Granny Smith or Honeycrisp apples. They keep their texture and flavor during the baking process.
Calories: 307kcal | Carbohydrates: 60g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 161mg | Potassium: 104mg | Fiber: 2g | Sugar: 41g | Vitamin A: 156IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg