Description
This Apple Bundt Cake is a moist and flavorful dessert featuring a perfect blend of cinnamon-spiced batter and tender chopped apples. Enhanced with optional walnuts or pecans and topped with a smooth vanilla glaze, this classic American cake is ideal for fall gatherings and cozy teatimes.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 1 1/2 cups vegetable oil
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
Main Add-ins
- 3 cups peeled and finely chopped apples (such as Granny Smith or Honeycrisp)
- 1 cup chopped walnuts or pecans (optional)
For the Glaze (Optional)
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 10-inch bundt pan thoroughly with butter and dust with flour or use a nonstick spray to ensure the cake releases easily after baking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg until well mixed to evenly distribute the spices and leavening agents.
- Mix Wet Ingredients: In another large bowl, combine vegetable oil, granulated sugar, light brown sugar, eggs, and vanilla extract. Beat these ingredients together until the mixture is smooth and fully blended.
- Incorporate Dry into Wet: Gradually add the dry flour mixture to the wet ingredients, mixing gently just until combined. Avoid overmixing to keep the cake tender.
- Add Apples and Nuts: Fold in the finely chopped apples and, if using, the chopped walnuts or pecans evenly throughout the batter.
- Fill Bundt Pan: Pour the batter evenly into the prepared bundt pan and smooth the top so it bakes uniformly.
- Bake the Cake: Place the pan in the preheated oven and bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then carefully invert it onto a wire rack and let it cool completely before glazing.
- Prepare the Glaze (Optional): Whisk together powdered sugar, milk or cream, and vanilla extract until smooth to create the glaze. Drizzle this over the cooled cake for added sweetness and shine.
Notes
- This cake improves in flavor and moisture when stored overnight before serving.
- You can substitute the nuts with raisins or dried cranberries for a different variation.
