Description
This classic Apple Bundt Cake is a moist and flavorful dessert perfect for fall or any time you crave a comforting treat. Made with tender chunks of apples, warm cinnamon, and optional crunchy walnuts, it’s baked to golden perfection in a Bundt pan. The rich cake is subtly spiced and sweetened, making it an ideal companion to coffee or tea.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 cups chopped apples (about 2-3 medium apples)
- 1 cup chopped walnuts (optional)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to ensure the cake doesn’t stick.
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, salt, and ground cinnamon. Set this mixture aside for later.
- Cream butter and sugar: In a large mixing bowl, use a hand or stand mixer to cream the softened unsalted butter with granulated sugar until the texture is light and fluffy, about 3-5 minutes.
- Add eggs and vanilla: Beat the eggs into the creamed mixture one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to enhance flavor.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet mixture, mixing gently until just combined and the batter is smooth.
- Fold in apples and walnuts: Carefully fold in the chopped apples and optional walnuts, distributing them evenly throughout the batter without overmixing.
- Pour batter into pan: Pour the finished batter into the prepared Bundt pan and spread it evenly using a spatula.
- Bake the cake: Place the pan in the preheated oven and bake for 1 hour to 1 hour and 10 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan for 10 to 15 minutes. Then, invert the cake onto a wire rack and let it cool completely before serving.
Notes
- For extra moistness, peel the apples before chopping if desired.
- Walnuts can be omitted or substituted with pecans for a different texture.
- Ensure the butter is at room temperature to get the best creaming results.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Serve with a dusting of powdered sugar or a drizzle of caramel sauce for an extra special touch.
