Description
This delightful Apple Bundt Cake combines tender chunks of apples with warm spices like cinnamon and nutmeg, creating a moist and flavorful dessert perfect for any occasion. The addition of walnuts adds a pleasant crunch, while the dusting of confectioners’ sugar provides a sweet finishing touch. Easy to prepare and bake, this cake is a classic comfort treat that pairs wonderfully with tea or coffee.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1/4 cup apple cider
- 1 teaspoon vanilla extract
Add-ins
- 3 cups peeled and chopped apples (about 3-4 apples)
- 1 cup chopped walnuts (optional)
Topping
- 1/4 cup confectioners’ sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C) and grease a bundt cake pan generously with butter or nonstick cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the granulated sugar, vegetable oil, and eggs. Beat with a mixer until the mixture is smooth and creamy, ensuring a well-emulsified base.
- Add Liquids: Stir in the apple cider and vanilla extract to the wet mixture, mixing until fully incorporated to add moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening agents and spices.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, folding gently and mixing just until combined to avoid overworking the batter which can toughen the cake.
- Fold in Apples and Walnuts: Carefully fold in the peeled and chopped apples along with the chopped walnuts, if using, to evenly distribute them throughout the batter.
- Fill Pan: Pour the prepared batter into the greased bundt pan, spreading it out evenly with a spatula for uniform baking.
- Bake: Place the pan in the preheated oven and bake for 60-70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
- Cool Cake: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then invert the cake onto a wire rack to cool completely, preventing sogginess on the bottom.
- Dust and Serve: Once fully cooled, gently dust the top of the cake with confectioners’ sugar for a decorative, sweet finish before slicing and serving.
Notes
- For a nut-free version, omit the walnuts.
- Make sure to peel and chop the apples evenly for consistent texture.
- Use fresh apple cider for the best flavor impact.
- Do not overmix the batter to keep the cake tender and moist.
- This cake pairs well with a dollop of whipped cream or vanilla ice cream.
