Description
This Apple Bundt Cake is a moist and flavorful dessert perfect for fall or any time you crave a sweet treat. Made with diced Granny Smith or Honeycrisp apples, warm cinnamon, and a hint of vanilla, this cake combines a tender crumb with the crunch of pecans or walnuts. It’s baked to golden perfection in a bundt pan, creating a stunning centerpiece for your dessert table.
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 and Prepare: Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly to prevent sticking, ensuring the cake will release easily after baking.
- 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, ensuring even distribution of leavening and spices.
- Combine Wet Ingredients and Mix: In a separate bowl, beat the eggs, then add vegetable oil and vanilla extract. Pour this wet mixture into the dry ingredients and stir just until combined to avoid overmixing, which can make the cake dense.
- Fold in Apples and Nuts: Gently fold the diced apples and chopped nuts (if using) into the batter. This adds texture and flavor without breaking down the fruit or overworking the batter.
- Transfer to Pan: Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula to create an even surface for baking.
- Bake: Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool: Allow the cake to cool in the pan for 10 minutes to set before carefully turning it out onto a wire rack to cool completely, preventing it from breaking or sticking.
Notes
- Use Granny Smith or Honeycrisp apples for the best balance of tartness and sweetness.
- Chopped pecans or walnuts add a nice crunch but can be omitted for nut-free options.
- Be careful not to overmix the batter to keep the cake light and tender.
- Make sure to grease the bundt pan well for easy removal of the cake.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
