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Apple Bundt cake recipe

Apple Bundt cake recipe



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  • Recipes
  • Dish type
  • Cake
  • Classic cakes
  • Bundt cakes

Using a Bundt cake tin means this apple cake comes out looking gorgeous, especially with a dusting of icing sugar. Feel free to reduce the sugar by 100 to 200g, especially if you're using sweet rather than tart apples.

71 people made this

IngredientsMakes: 1 28cm tube cake

  • 3 apples, peeled, cored and cut into thin wedges
  • 5 tablespoons caster sugar
  • 2 teaspoons ground cinnamon
  • 375g plain flour
  • 3 teaspoons baking powder
  • 4 eggs
  • 400g caster sugar
  • 250ml vegetable oil
  • 2 teaspoons vanilla extract
  • 150ml freshly squeezed orange juice

MethodPrep:45min ›Cook:1hr10min ›Ready in:1hr55min

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 25cm Bundt cake tin.
  2. In a medium bowl, combine the apples, 5 tablespoons sugar and cinnamon. Set aside.
  3. Sieve together the flour and baking powder; set aside. In a large bowl, mix together the eggs and sugar. Stir in the oil, vanilla and orange juice, mixing until blended. Make a well in the centre of the dry ingredients and pour in the orange juice mixture. Stir until just combined.
  4. Layer the cake mixture and apple mixture in the prepared tin, beginning and ending with the cake mixture.
  5. Bake in the preheated oven for 70 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the tin before turning out onto a serving plate.

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Reviews & ratingsAverage global rating:(54)

Reviews in English (46)

by AGENT9

I made this for our Friday before the Super Bowl Steeler party at work....... The whole thing was gone before lunch! Everyone LOVED it! Everyone wanted the recipe too ( even several doctors asked for the recipe). I did make few changes..... I added an extra apple and added brown sugar to the apple mixture. It was a real hit!-31 Jan 2009

by CINDYG99

Turned out lovely. I took out the fat and used 1/2 cup buttermilk, 1/2 cup applesauce. Added a pinch of salt to the batter too. This is a dense coffee cake. Don't expect light or fluffy.-28 Jan 2009

by Clair Bear

My Dutch boyfriend loves this cake. He says it tastes better the day after it's made.It also doesn't take as long as the recipe says in my oven.-24 Jan 2008


Recipe: Apple Cake

Apple Cake by Houston Chronicle copy editor Brian Grant is a cinch.

1 tablespoon pure vanilla extract

3 cups diced apples, peeled

Instructions: Preheat oven to 325 degrees. Grease and flour a Bundt pan and set aside.

Sift flour, baking soda, salt and cinnamon together and set aside.

In a separate bowl, whisk together the oil and sugar. Whisk in eggs one at a time, already beaten. Stir in vanilla.

Using a wooden spoon &mdash the batter gets very thick and will burn out hand-mixer motors I know from experience &mdash fold in the dry ingredients a little at a time. Fold in apples.

Pour batter into the Bundt pan. Bake 1 hour 20 minutes.

Cool completely on a wire rack before turning out of the pan.

Notes: This is a basic recipe, but there&rsquos room to customize. Add other spices such as nutmeg or clove, or add a ½ cup of chopped nuts.

My family loves it served plain, but you could dress it up with a simple icing or glaze of powdered sugar and milk, with either a little lemon juice or vanilla to flavor it (or bourbon, or honey, or maple and pecans, etc.). My sister loves it with a pat of butter smeared on it and warmed in the microwave.


Croatian Kuglof With Apples Recipe (Apple Bundt Cake)

Here is how to make Croatian kuglof with apples. This apple bundt cake recipe is so easy. It's a one-bowl, one pan kind of deal!

Ingredients

  • 4 eggs, room temperature
  • 1 1/2 cups of granulated sugar (I use raw, you can use white if you prefer)
  • 10 tablespoons vegetable oil
  • 10 tablespoons room temperature water
  • 2 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1 packet vanilla sugar (or 1 tablespoon. of vanilla essence)
  • Zest of one lemon
  • 1 tablespoon rum, dark
  • Pinch of salt
  • 2-3 medium apples - peeled, cored, grated, and excess water squeezed off

Instructions

  1. Preheat the oven to 175°C (325°F) and grease a bundt pan
  2. In a large bowl, use a mixer to beat the sugar, vanilla sugar, rum and eggs till light and fluffy
  3. Then add in the water, oil and lemon zest
  4. Using a wooden spoon, slowly fold in the sifted flour, salt and, baking powder
  5. Once blended, fold in the apples
  6. Pour into the prepared bundt pan
  7. Bake for 30-45 minutes, or until an inserted toothpick comes out clean
  8. Allow to cool for about 10 minutes, and then turn out on to a wire rack
  9. Dust with icing sugar and enjoy!

More Croatian And Balkan Recipe Ideas

Hey, I am SJ. This is my family. We travel & write about food, accomm & the best things to do in the Balkans. We live in Croatia, and are always exploring the region. About us..

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Recipe Summary

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 1/2 cups packed light-brown sugar
  • 4 large eggs
  • 6 Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons water

Preheat oven to 350 degrees. Make the cake: In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.

In a large bowl, combine butter, brown sugar, and eggs. Whisk until smooth. Gradually whisk in dry ingredients just until combined (do not overmix). Using a rubber spatula, fold in apples. Spoon batter into a 12-cup nonstick Bundt pan, and smooth top. Bake until a tester inserted in cake comes out clean, 50 to 60 minutes. Cool in pan on rack 15 minutes invert onto rack to cool completely.

Make the glaze: Whisk together confectioners' sugar and enough water to form a thick yet pourable glaze. Set rack with cake over a piece of wax paper (for easy cleanup) drizzle cake with glaze, and let set before serving.


  • For the Streusel:
  • 1 1/4 cups light brown sugar (packed)
  • 3/4 cup all-purpose flour (3 1/2 ounces)
  • 1/2 cup butter (cold, cut into small pieces)
  • 2 teaspoons cinnamon
  • 1 cup coarsely chopped pecans
  • For the Cake:
  • 3 1/4 cups all-purpose flour (14 1/2 ounces)
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 cup butter (room temperature)
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups vanilla yogurt (16 ounces)
  • 3 medium apples, Golden Delicious or Granny Smith (peeled, cored, and diced)

Preheat the oven to 350 F/180 C/Gas 4.

Generously grease and flour a 10-inch tube pan or nonstick Bundt cake pan.

In a medium bowl, combine 1 1/4 cups brown sugar, 3/4 cup flour, the cold butter pieces, and cinnamon. Mix with a fork until crumbly, and butter is blended in well. Stir in chopped pecans.

In a bowl, combine 3 2/4 cups flour, baking powder, baking soda.

In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla extract and vanilla yogurt.

With the mixer on low speed, beat in the dry ingredients just until blended.

Spoon about 3 cups of the batter into the prepared pan. Sprinkle with 1/4 cup of the streusel mixture and the apples, then 1/2 cup of the streusel mixture.

Spoon remaining batter over streusel apple layer.

Top with remaining streusel. Press streusel down into batter lightly.

Bake cake in the preheated oven for 50 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Cool for 5 minutes in the pan.

Hold a baking sheet over the top of the cake and carefully invert it. Remove tube pan or bundt pan cool completely. Move to a serving plate and ice with vanilla glaze, if desired.


Whole Wheat Honey Apple Bundt Cake

This is the best bundt cake I have ever made! Making my third one in three days. I sprinkled walnuts on top of the cake and increased the amount of cinnamon and only used 1/2 a cup of sugar each time. The staff will surely enjoy this treat tomorrow!

Whoa-ho-ho. I got a little crazy with the glaze there, per the ushe.

So, Seattle! Have you been there?

I just spent the last 40-some hours exploring the beauty of downtown Seattle and the waterfront in the fall. Whiiiich more or less involved ordering pizza (s? maybe) to our hotel room and rehearsing again, just one more time, to make sure our presentation for this weekend’s conference was just right. But same difference. Seattle is awesome.

Bjork and I were in Seattle this weekend for an IACP conference where we presented for two hours at a time, facilitating sessions on things like self publishing ebooks and effective practices for developing your blog income. First of all, um, whoa. All you presenters who stand up there for hours upon hours in a day and think it is a normal thing? IT IS NOT. I am mentally zapped, socially exhausted, and my feet hurt. Still. You all are a special breed and I want some of your powers.

And second of all, I need, at minimum, 23879 blueberry pomegranate teas to get my voice to sound within a decade of my real age. Scratchy-scratch-scratch.

We had such a great time meeting people and I said to myself, Ohhh yeah. This is why people go to conferences. *palm to face* Thanks to all my new IACP friends for being so warm and kind and funny. You’re an expert bunch and it was truly a pleasure.

We took a red eye flight home, and arrived raccoon-eyed and a little loopy Monday morning around 5:30 am. The good news is that because we took the red eye, we were now gifted with one precious day at home. The kind where you spend most of the day getting all cozy with yummy baked whole wheat honey apple bundt cake and make a fire and keep it burning all day, just because. Well, actually, because it’s freezing COLD in this state.

Slippers were the footwear of choice 100% all day right alongside my Target comfy yoga pants and a hoodie. The pajama-esque outfit is a prerequisite for making this cake.

Then guess what? This cake happened all day long, that’s what. In thick slices that were coated with a generous drizzle, er dollop, er what? of that glaze-frosting we all love.

Apple bundt cake for breakfast (with coffee), lunch (with more coffee), and dinner (with milk, like a little kitten lapping up warm milk and sweet apple cake before bed, duh).

If you’re asking me what kind of apples to use, I actually don’t know. They were red and sweet and packaged in a little brown bag straight from the orchard. I honestly don’t mean to belittle the importance of apple selection, but I also really don’t think you can go wrong here.


How to Make Apple Bundt Cake

Step 1: Prepare the Apples

  • Wash and dry the apples.
  • Peel them, reserving the peel. It will be used later!
  • Remove the core and dice into small pieces.

Step 2: Mix the cake ingredients.

  • In a blender, combine the reserved apple peel, eggs and oil. Blend until smooth.
  • Transfer the mixture to a large bowl.
  • Sift all the remaining ingredients into the bowl and mix with a wooden spoon.
  • Add the diced apples, pecans and raisins. Mix until combined.

Step 3: Bake!

  • Pour the batter into a buttered and floured bundt pan.
  • Bake!
  • Let it cool slightly before turning into a cooling rack to cool completely.
  • Dust with powdered sugar and serve!

A delightfully sweet apple Bundt cake recipe

With big chunks of fresh apple nestled in a bed of cinnamon and just the right amount of glorious glaze, it’s easy to see why this Bundt cake is one you’ll want to make over and over again. It’s simple, tastes amazing, and easy to make in large batches for those days when you need to serve a large number of hungry guests.

What is a Bundt cake?

A Bundt cake is a dessert that’s baked in a specially designed pan that is shaped in an obvious donut, inspired by the ancient European cake called Gugelhupf. Bundt cakes aren’t limited to any one specific recipe or combination of ingredients, but they do tend to have a base that consists of flour, sugar, and eggs.

Bundt cake recipe

This apple cake is super sweet, and if you want to take that factor down a notch, then you might want to consider using half of the glaze, which softens the dough with sticky goodness. Bundt cake is easy to slice and serve, and no matter how simple the recipe, it always comes out looking fancy. Plus, it’s absolutely delicious, so if you haven't yet, then it might be time to give this dessert a try.

Preparation time: 15 minutes

  • 3 large Granny Smith apples (cored and diced)
  • 3 eggs
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 ½ cups vegetable oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup brown sugar (packed)
  • ¼ cup cannabutter
  • ¼ cup butter
  • 2 teaspoons heavy whipping cream
  • 1 teaspoon vanilla extract
  • Large mixing bowl
  • Bundt pan
  • Electric mixer
  • Medium mixing bowl
  • Silicone spatula
  • Toothpick
  • Saucepan
  • Whisk

Preheat the oven to 325°F and prepare the Bundt pan by greasing it with a small dab of butter or vegetable oil.

Combine in a large bowl the granulated sugar, oil, eggs, and vanilla with an electric mixer at medium speed until the ingredients are smooth and lump-free.

Whisk together the flour, baking soda, salt, and cinnamon, before slowly adding the dry mixture to the larger bowl.

Keep blending the cake batter until it reaches a light and fluffy consistency.

Use a silicone spatula to carefully fold in the diced apples, one tablespoon at a time, until they’ve all been worked into the mixture.

Pour the cake batter into the greased Bundt pan, and then bake it in the oven for 50-60 minutes, or until a toothpick can be inserted in the center of the desert and come out clean.

Leave the cake to cool for at least 20 minutes on a wire rack before moving on to the glaze.

Add the heavy cream, both types of butter, and brown sugar to a saucepan, and then set the burner to medium heat.

Whisk the ingredients until the sugar completely dissolves and once it does, remove the pan from the burner.

Pour in the vanilla, and then give the glaze one final stir before leaving it to thicken, which can take anywhere from 5-10 minutes.

Carefully remove the Bundt cake from the pan before coating the whole thing in a layer of the delicious glaze.

You can now serve and enjoy this delicious apple cake!

Bundt cake can last for 2 days at room temperature, or up to 5 days in the fridge, as long as it’s kept in a sealed airtight container. In the freezer, slices of Bundt cake can stay fresh for months, making for an easy microwavable snack that’s always ready when you are.

How to turn this recipe into different types of Bundt cakes

Apple Bundt cake is fantastic, but once you’ve had it a few times, you might want to switch things up a bit, and that’s really easy to do with this recipe. All you need is 1 cup of your favourite pitted and stemmed fruit in place of the Granny Smith Apples to create a brand-new sweet treat every single time.

How to make a baked apple crisp dessert pizza

With dessert pizza, you’ll never need a fork or even serving plates again, as the flaky crust holds it all together in one clean easy to handle slice.


I prefer to use unsweetened applesauce and that is what is called for in my recipe, but if you don&rsquot have any on hand you can alter the recipe to use the type of applesauce in your pantry.

If you use unsweetened cinnamon applesauce, reduce the apple pie spice to 1 1/2 teaspoon.

You can use sweetened applesauce if that is all you have on hand, but you should add 1/4 teaspoon of salt to offset the added sugar.

If you use sweetened cinnamon applesauce, reduce the apple pie spice to 1 1/2 teaspoon and add 1/4 teaspoon of salt.


Glazed Apple Bundt Cake

This deliciously moist and spiced apple bundt cake is smothered in a buttery brown sugar glaze. Use your favorite apple variety such as Granny Smith or Honeycrisp. This will be your favorite cake of the fall season!

I love old-fashioned desserts. The kinds of desserts grandmas make so well, often memorized in their heads. Like buttery caramel corn, banana bread, and deep dish apple pie. Or peach cobbler, cornbread, and teeth-rotting sweet chocolate fudge. Yum.

Today’s recipe is just that. It’s like a big, sweet hug from grandma’s kitchen.

If you’re a regular reader, you know what my favorite dessert is. Do I talk about it all the time? Probably too much. Apple pie, apple pie, apple pie. Hot diggity damn, I love apple pie. I should get some sleep since I just typed hot diggity damn at 12am.

Let me continue. Today’s apple bundt cake was inspired by my Brown Sugar Glazed Apple Bread recipe in my cookbook. The first recipe in my cookbook because it’s the best. Soft, dense, and absolutely packed with apples. It’s the kind of bread you bake on lazy Sundays not only because it’s so good but because it makes your house smell so good.

And this cake is exactly like it. It’s a combination between buttery pound cake and apple pie. It is, simply put, the quintessential recipe to make this time of year. Sweetened mostly with brown sugar, this cake will melt in your mouth. Cinnamon spice and apple chunks are in every bite. Seriously, I do not skimp on apple chunks in my apple dessert recipes. They’re the best part, yes? The cascade of brown sugar glaze was an afterthought, but might just be the best decision I’ve ever made.

Because the bundt cake is so large, it will take a good amount of time in the oven. Larger recipes like this have bake times that vary greatly between ovens, but I find 1 hour and 10 minutes is the perfect number. Your bake time may be higher or lower and that’s normal, so don’t get discouraged as you watch the clock.