Deliciously Moist Apple Bundt Cake
When the autumn season rolls around, there’s nothing quite like the aroma of freshly baked apple cake wafting through your kitchen. This Apple Bundt Cake is a delightful treat that combines the warm flavors of cinnamon and the sweetness of Granny Smith apples with a rich caramel glaze. Each bite offers a perfect balance of sweet and tart, along with a moist, fluffy texture that makes it truly unforgettable. Ideal for gatherings, family dinners, or even as a cozy dessert for a quiet evening, this cake is sure to impress everyone.
Let’s get baking and enjoy the comforting flavors of fall!
Ingredients
- 2 cups granulated sugar: This sweet base helps create the cake’s moist texture.
- 1 cup vegetable oil: Adds rich moisture without altering the flavor.
- 2 teaspoons vanilla extract (divided): Enhances the overall flavor profile of the cake.
- 3 large eggs: Provides structure and helps bind the ingredients together.
- 3 cups all-purpose flour: The main dry ingredient that gives the cake its body.
- 1 teaspoon baking soda: Helps the cake rise and become fluffy.
- 2 teaspoons ground cinnamon: Adds a warm, cozy flavor that complements the apples.
- ½ teaspoon salt: Balances the sweetness and enhances other flavors.
- 3 cups Granny Smith apples (peeled and diced): Offers a nice tartness and moisture.
- ½ cup unsalted butter (1 stick): Used for the glaze, adds richness and flavor.
- ½ cup heavy cream: Creates a luscious texture for the caramel glaze.
- 1 cup light brown sugar (packed): Adds depth and a rich caramel flavor to the glaze.
- Pinch of salt: Enhances the sweetness of the caramel.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly to ensure easy release after baking.
- In a large bowl, combine the granulated sugar, vegetable oil, 1 teaspoon of vanilla extract, and eggs. Whisk until the mixture is smooth and well combined.
- In a separate bowl, mix the all-purpose flour, baking soda, ground cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in the diced Granny Smith apples until they are evenly distributed throughout the batter.
- Pour the batter into the prepared bundt pan, spreading it evenly.
- Bake the cake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow it to cool in the pan for 15 minutes before transferring it to a wire rack.
- To prepare the caramel glaze, melt the unsalted butter in a saucepan over medium heat. Stir in the heavy cream, brown sugar, and a pinch of salt. Simmer for 3-4 minutes until the mixture thickens slightly.
- Remove the saucepan from heat and stir in the remaining teaspoon of vanilla extract. Pour the warm glaze over the cooled cake, allowing it to drizzle down the sides.
- Slice and serve the cake at room temperature or enjoy it slightly warm for a cozy dessert experience.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Servings: 12
- Calories: Approximately 420 per slice
Tips, Storage & Variations
- Tips: For a fluffier texture, make sure your eggs are at room temperature. Do not overmix the batter once the flour is added.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
- Freezing: You can freeze the unglazed cake by wrapping it tightly in plastic wrap and then aluminum foil. It will last for up to 3 months. Thaw in the refrigerator before serving.
- Variations: Consider adding chopped walnuts or pecans for extra crunch. You can also experiment with different apple varieties for a unique flavor.
FAQ Section
1. Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and glaze it just before serving.
2. Can I substitute a different type of apple?
Yes, you can use other apples, but Granny Smith adds a nice tartness that balances the sweetness.
3. Is the cake best served warm or at room temperature?
Both options are delicious, but serving it slightly warm enhances the flavors and texture.
4. How do I ensure the cake does not stick to the bundt pan?
Grease and flour the pan thoroughly or use a non-stick baking spray for best results.
5. Can I use a store-bought caramel sauce instead?
Yes, if you prefer convenience, a store-bought caramel sauce can be used in place of the homemade glaze.
6. What if I don’t have heavy cream?
You can use half-and-half or whole milk, though the glaze may be thinner.
People Also Ask
1. What makes a bundt cake different from a regular cake?
Bundt cakes are baked in a specific pan that gives them a distinctive ring shape.
2. How long does apple bundt cake last?
It can last up to 3 days at room temperature or more if refrigerated.
3. Can I add nuts to my apple bundt cake?
Absolutely! Chopped walnuts or pecans would add a lovely texture.
4. Should I peel the apples before adding them?
Yes, peeling the apples provides a smoother texture in the cake.
5. Can I use all brown sugar instead of white?
You can use all brown sugar, but it may alter the flavor profile slightly.
6. What’s the best way to store leftover apple bundt cake?
Store it in an airtight container to keep it fresh, or freeze slices for longer storage.
Conclusion
This Apple Bundt Cake is not just a dessert; it’s a cherished tradition waiting to happen in your home. Whether you are celebrating a special occasion or simply craving something sweet, this cake will surely become a favorite. We encourage you to try this recipe and share it with your friends and family. Enjoy the delightful flavors and warmth it brings to your table!
Apple Bundt Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly to ensure easy release after baking.
- In a large bowl, combine the granulated sugar, vegetable oil, 1 teaspoon of vanilla extract, and eggs. Whisk until the mixture is smooth and well combined.
- In a separate bowl, mix the all-purpose flour, baking soda, ground cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in the diced Granny Smith apples until they are evenly distributed throughout the batter.
- Pour the batter into the prepared bundt pan, spreading it evenly.
- Bake the cake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow it to cool in the pan for 15 minutes before transferring it to a wire rack.
- To prepare the caramel glaze, melt the unsalted butter in a saucepan over medium heat.
- Stir in the heavy cream, brown sugar, and a pinch of salt. Simmer for 3-4 minutes until the mixture thickens slightly.
- Remove the saucepan from heat and stir in the remaining teaspoon of vanilla extract. Pour the warm glaze over the cooled cake, allowing it to drizzle down the sides.
- Slice and serve the cake at room temperature or enjoy it slightly warm for a cozy dessert experience.
