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Apple Cinnamon Bundt Cake

Irresistibly Moist Apple Cinnamon Bundt Cake Recipe

This Apple Cinnamon Bundt Cake offers a cozy, moist dessert bursting with autumn flavors that delight every palate.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with cake flour for a lighter texture.
  • 1 tsp Baking Soda Ensure it's fresh for best results.
  • 1/2 tsp Salt Use kosher salt for even distribution.
  • 1 tsp Cinnamon Adjust according to your preference.
  • 1/4 tsp Nutmeg Use freshly grated for a stronger flavor.
  • 1 cup Granulated Sugar Can be replaced with coconut sugar.
  • 1/2 cup Brown Sugar Dark brown sugar can also be used.
  • 1/2 cup Vegetable Oil Substitute with melted coconut oil if desired.
  • 2 large Eggs Use flax eggs for a vegan version.
  • 2 tsp Vanilla Extract Almond extract offers a delightful twist.
  • 2 cups Diced Apples Use tart varieties like Granny Smith or sweet Fuji.
For the Glaze
  • 1 cup Powdered Sugar Can be reduced for a less sweet finish.
  • 2 tbsp Milk Use a dairy-free version for a vegan glaze.
  • 1 tsp Vanilla Extract Consider using almond extract for extra depth.

Equipment

  • Bundt pan
  • Mixing Bowls
  • Whisk
  • Spatula
  • Oven
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your bundt pan by greasing it with butter and dusting with flour.
  2. In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate bowl, combine sugar, brown sugar, and vegetable oil. Beat until smooth, then add eggs one at a time and mix well, followed by vanilla extract.
  4. Gently fold the dry ingredients into the wet mixture until just combined, then fold in diced apples.
  5. Pour the batter into the prepared bundt pan, spreading evenly.
  6. Bake for 55-60 minutes, checking for doneness with a toothpick.
  7. Let the cake cool in the pan for about 10 minutes, then release onto a wire rack to cool completely.
  8. For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 48gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 2IUVitamin C: 5mgCalcium: 4mgIron: 6mg

Notes

Store leftovers in an airtight container for up to three days at room temperature. For longer storage, refrigerate for up to a week or freeze for up to three months.

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