Description
This Apple Bundt Cake combines tender chunks of fresh apples with warm cinnamon and a moist cake base, creating a delightful dessert perfect for any occasion. The addition of nuts adds a pleasant crunch, making it an irresistible treat that fills your kitchen with inviting aromas.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 cup granulated sugar
- 1/2 cup brown sugar
Wet Ingredients
- 3 large eggs
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
Add-ins
- 2 cups diced Granny Smith or Honeycrisp apples (about 2 medium apples)
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat the oven and prepare pan: Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, granulated sugar, and brown sugar until well combined.
- Combine wet ingredients: In a separate bowl, beat the eggs, then add vegetable oil and vanilla extract, mixing until smooth.
- Form the batter: Pour the wet ingredient mixture into the dry ingredients and stir gently until just combined, ensuring not to overmix for a tender crumb.
- Add apples and nuts: Fold in the diced apples and, if using, the chopped pecans or walnuts evenly throughout the batter.
- Fill and bake: Pour the batter into the greased bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Let the cake cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before serving.
Notes
- Use tart apples like Granny Smith or Honeycrisp for a balanced sweet and tangy flavor.
- Chopping nuts finely can help them distribute more evenly and add texture without overpowering.
- Ensure not to overmix the batter to keep the cake light and fluffy.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend with similar weight.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
