Apple Bundt Cake
A comforting and versatile Apple Bundt Cake filled with sweet apples and warm spices, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free flour blend.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon Experiment with additional spices if desired.
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, softened Can replace with vegan butter for dairy-free option.
- 1 cup granulated sugar Use coconut sugar for a lower-calorie option.
- ½ cup brown sugar
- 3 large eggs Can replace with flaxseed mix for egg-free version.
- 1 teaspoon vanilla extract
Add-ins
- 1 cup apples, peeled and diced Use tart or sweet apples as per preference.
- ½ cup chopped walnuts or pecans Optional, can omit for nut-free version.
Instructions
Preparation
- Gather all your ingredients and necessary tools including a Bundt pan, mixing bowls, and a whisk. Preheat your oven to 350°F (175°C). Grease and flour the Bundt pan.
Mixing Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Creaming Mixture
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Combining Ingredients
- Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined.
- Fold in the diced apples and chopped nuts until evenly distributed.
Baking
- Pour the batter into the prepared Bundt pan and smooth the top. Shake the pan gently.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Slice and enjoy with a warm beverage or whipped cream.
Notes
Store wrapped in an airtight container at room temperature for up to 5 days. Can also refrigerate or freeze for longer storage.