Apple and Alchermes Bundt Cake is a moist dessert made with layers of cocoa and orange-scented batter, sweet apple slices, and a touch of Alchermes liqueur for color and aroma.
It’s perfect for family gatherings or as a simple homemade dessert after dinner. The soft apples and gentle spice make it just as enjoyable warm from the oven the next day with coffee or milk.
What is Apple & Alchermes Bundt Cake?
Alchermes is a ruby-red Italian liqueur traditionally used in desserts for its sweet, aromatic profile and vivid color. In this cake, it does two jobs. It macerates the apple slices, adding depth and moisture, and provides a boozy syrup finish that strengthens the cake’s flavor.
The recipe combines a classic vanilla-style Bundt base split into two, a cocoa-orange half for chocolate brightness, and a plain half scented with orange zest for lift.
Pro Tips for the Best Apple & Alchermes Bundt Cake
- Use firm tart apples so the slices hold shape in the batter after baking.
- Sift the flour, baking powder, and cocoa to avoid lumps and to keep the crumb light.
- Fill the Bundt pan carefully, no more than ¾ full to prevent overflow and ensure an even rise.
- For extra visual drama, sprinkle chocolate flakes while the cake is still slightly warm so they adhere to the syrup.
Frequently Asked Questions
How do I prevent the apples from sinking?
Toss apple slices lightly in a tablespoon of flour before soaking or layering. Also, ensure the batter is not too runny, the split-batter technique here helps keep apples suspended.
Why is my cake dense?
Overmixing after adding flour develops gluten and can yield density. Mix until ingredients are just combined, and also ensure your baking powder is fresh.
How to Store Apple & Alchermes Bundt Cake
Store at room temperature in an airtight container for up to 48 hours. If your kitchen is warm, refrigerate to ensure it remains fresh for a couple of days.
Ingredients
How to Make Apple & Alchermes Bundt Cake
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Peel and thinly slice the apples. Place them in a bowl and pour Alchermes over them, and mix.
Peel and thinly slice the apples. Place them in a bowl and pour Alchermes over them, and mix.
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Whisk the eggs and sugar with an electric mixer, then mix in the vegetable oil and milk. Sift in the flour, baking powder, and combine.
Whisk the eggs and sugar with an electric mixer, then mix in the vegetable oil and milk. Sift in the flour, baking powder, and combine.
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Divide the batter evenly into two bowls. In the first bowl, mix in cocoa powder and orange juice.
Divide the batter evenly into two bowls. In the first bowl, mix in cocoa powder and orange juice.
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In the second bowl, grate in the orange zest and mix using a spatula.
In the second bowl, grate in the orange zest and mix using a spatula.
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Pour the cocoa-orange batter into a Bundt pan, smoothing it into an even layer. Arrange half of the Alchermes-soaked apple slices on the cocoa batter, overlapping slightly.
Pour the cocoa-orange batter into a Bundt pan, smoothing it into an even layer. Arrange half of the Alchermes-soaked apple slices on the cocoa batter, overlapping slightly.
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Pour the orange-zest batter over the apples and arrange the remaining apple slices on top.
Pour the orange-zest batter over the apples and arrange the remaining apple slices on top.
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Drizzle the reserved Alchermes over the assembled batter and apples. Then, sprinkle chocolate flakes over the top.
Drizzle the reserved Alchermes over the assembled batter and apples. Then, sprinkle chocolate flakes over the top.
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Bake in the oven at 180°C/360°F for 50 minutes.
Bake in the oven at 180°C/360°F for 50 minutes.
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Remove from the pan and let it cool slightly before slicing.
Remove from the pan and let it cool slightly before slicing.
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