- For cake
- Granulated sugar 2 cups
- Vegetable Oil 1 1/2 cups
- Vanilla Extract 2 teaspoons
- Large eggs 3, at room temperature
- All-purpose flour 3 cups
- Baking soda 1 teaspoon
- cinnamon spice 1 teaspoon
- Salt 1 teaspoon • 1 kcal
- medium Granny Smith apples 3, peeled, cored. and chopped
- For glaze
- Butter 1/2 cup (1 stick) • 717 kcal
- Heavy Cream 2 teaspoons
- packed brown sugar 1/2 cup
- Vanilla Extract 1 teaspoon
This apple bundt cake recipe is a classic and traditional cake. With warm apples and hints of cinnamon and vanilla, the cake itself is moist and tasty. The unique old fashioned dessert goes well with a hot cup of coffee or even a scoop of ice cream. But the main characters, cinnamon and heart granny smith apples right in the batter, make the simple and easy to make apple bundt cake incredibly tasty on its own. A caramel glaze ties it all together as the finishing touch.
How to make Apple Bundt Cake
The batter for this apple bundt cake recipe is as simple as ever. It will fit perfectly into a good standard bundt pan. Start by preheating the oven and greasing your classic bundt pan. Then mix the wet ingredients in one bowl.
Then mix the dry ingredients in another bowl.
Add the dry ingredients to the wet ingredients.
The special step comes next: Add peeled, cored, and diced apples to the batter and fold well.
After about an hour in the oven, the bundt cake should be baked to perfection.
While it cools, take the time to make the caramel glaze. Simply melt butter, heavy cream, and brown sugar in a small saucepan. Bring to a boil and dissolve sugar. Stir in vanilla then allow the sauce to cool to thicken for a few minutes.
Top the cake with the glaze while it’s all warm and serve immediately.
The best apples to use for this apple bundt cake are Granny Smith: They are tart and hearty, making them the best baking apples.
Customize the spices and textures to your preference: If you have pumpkin pie spice or ginger, add that instead of cinnamon. Mix in chopped walnuts or pecans if you’d like.
How to store Apple Bundt Cake
This apple bundt cake is easily stored at room temperature on the counter for a few hours. After that, wrap tightly with plastic wrap and keep it in the fridge to preserve freshness. This simple way to store makes it easy to make ahead of time. Just allow the apple bundt cake to cool completely before wrapping tightly with plastic wrap and keeping in the refrigerator. An airtight tupperware container will work as well.
Grease a 9 inch bundt pan and preheat the oven to 325 degrees fahrenheit.
Beat sugar, oil, vanilla, and eggs in a large bowl with an electric mixer until mixture is light and fluffy.
In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Stir into dry ingredients into the wet until just combined. Fold in apples and pour into the greased bundt pan.
Bake in a preheated oven for 50-65 minutes, until a toothpick inserted comes out dry.
Allow to cook in the pan for about 20 minutes, then flip onto a wire rack.
While the cake is cooling, make the caramel glaze. In a small saucepan, brown sugar, and heavy cream over medium heat.
Bring to a boil and stir to dissolve sugar.
Remove from the heat and add in vanilla.
Stir until combined.
Let sit 5-10 minutes to thicken.
Drizzle caramel glaze over warm cake and serve.
Apple bundt cake is a great gift. The varied shape and extra elements like diced apples and caramel glaze will quite definitely impress.