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Wednesday, September 19, 2012

Fresh Apple Bundt Cake

One of the great things about fall is apples!  They're everywhere now and I think I love every dessert possible that involves them ~ like Apple Pie, Apple Pop Tarts, Apple Strudel, Apple Upside Down Cake, Apple Fritters, Candied Apples and this cake.  This cake is a moist bundt cake that is layered with lots of cinnamon sugar coated apples, then topped with a spiced glaze.  My farm stand had lots of varieties - I used a combination of gala and granny smith for this cake - they are both good baking apples.  It tastes like fall, so comforting and appley!  

Mini Bundts

Full size bundt
4 med-large apples, peeled and sliced thin - gala and/or granny are good choices
2 cups sugar, plus 4 1/2 Tbsp - divided
4 1/2 tsp cinnamon
3 cups flour
3 tsp baking powder
1 tsp salt
1 cup vegetable oil
4 large eggs
1/4 cup orange juice
2 tsp pure vanilla extract
Glaze:  1 1/2 cups powdered sugar, 1 Tbsp melted butter, 4-5 Tbsp milk, 1/3 tsp cinnamon, 1/8 tsp nutmeg - or use 1/2 tsp apple pie spice- spice it to your liking :)
Preheat oven to 375 degrees.  Spray large bundt pan with baking spray. In a large bowl combine the apple slices with 4 1/2 Tbsp sugar and the cinnamon, toss to coat all apples and set aside.
Sift the flour, remaining sugar, baking powder and salt into the bowl of a stand mixer.  Make a large well in the center of this mixture and pour in the oil, eggs, oj and vanilla.  Mix with a paddle attachment until well blended - batter will be thick.  Spoon 1/3 of the batter into the prepared pan.  Layer 1/2 the apples in a ring over the batter.  Spoon another 1/3 of the batter over the apples and gently spread.  Layer the remaining half of apples over.  Spoon remaining batter over the apples and gently spread.  Bake for about 1 hour, until deep golden and a toothpick comes out clean.  My big cake came a wee bit too dark, cooked it a little over - but still yummy.  Adjust cooking times if making mini bundts. 
When cake is cool, prepare the glaze.  In a small bowl, combine the powdered sugar, butter and spice, add milk one Tbsp at a time until smooth and of drizzling consistency.  Drizzle glaze over cooled cake.
This recipe was adapted from a recipe found in Newsday in Sylvia Carter's column
Layering the apples - 1st layer

I used the large bundt pan in this set, available in my store here:



  1. Ooh... I have a brand new bundt pan and this looks like a good candidate for it!

    1. I love bundt cakes, I have all sorts of bundt pans- so fun and easy! Wishing you lots of fun with yours and many great cakes Anita :)

  2. Thanks for much for sharing this wonderful recipe as I often make use of my USA Carrot cake basic recipe to make other type of cake. This recipe is almost like that and I'm sure I will keep it for good !! Cakes bake in bundt mold cooks faster and pretty too,

  3. Yum-Oh! Found your blog on FB and I'm excited to make this cake in one of my Pampered Chef stoneware fluted pans. (gotta say that because Bundt is a trade name)
    I'm sure it will be absolutely divine! Thanks :)

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