Apple Bundt Cake

Apple Bundt Cak
3 c. all-purpose flour
1 tsp. baking soda
3 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1-1/4 c. canola or vegetable oil
1/2 c. plain yogurt or sour cream (room temperature)
1-1/4 c. light or dark brown sugar
1/2 c. white sugar
3 large eggs (room temperature)
1 Tbsp. pure vanilla extract
3 medium apples (peeled & chopped into small chunks) about 3 cups
Instructions
  • Preheat oven to 325° degrees.
  • Spray a 10-12 cup Bundt pan with nonstick spray and set aside.
  • Whisk dry ingredients together (flour, baking soda, cinnamon, nutmeg, and salt), in a large bowl until combined. Set aside.
  • In a medium bowl, whisk together (oil, yogurt, brown sugar, granulated sugar, eggs, and vanilla), until well combined and creamy. 
  • Pour your wet ingredients into your dry ingredients and whisk slowly until there are no lumps (careful to no over mix). 
  • Take your diced apples and gently fold them into your batter.  
  • Pour your batter into the prepared Bundt pan.
  • Bake for 55-75 minutes or until a toothpick inserted in the cake comes out clean.
  • The baking times may vary depending on your oven, the size of your Bundt pan and your altitude. 
  • As a general rule, keep your eye on the cake after 55 minutes. 
  • Cover the cake loosely with aluminum foil (halfway through), to prevent heavy browning on top. 
  • Allow the cake to cool in the pan (on a wire rack) for several minutes. 
  • Then invert your cake onto a serving platter, drizzle with glaze and you are ready to serve.
Brown Sugar Glaze (Optional)
1 c. light or dark brown sugar
1/4 c. butter
1/2 c. heavy cream
1/2 c. powdered sugar, sifted
Brown Sugar Glaze
  • As the cake cools, prepare your brown sugar glaze.  
  • Start by combining the brown sugar, butter and heavy cream in a saucepan over medium heat. 
  • Bring to a boil, stirring often. 
  • Then allow a boil for approximately one minute (without stirring), then turn the heat down and allow to simmer for about 1 minute. 
  • Remove from the heat and whisk in the powdered sugar. 
  • Allow glaze to cool and slightly thicken for at least 5 minutes.
  • Spoon glaze over the cake right before serving. 
  • If your glaze thickens up too much before serving the cake, warm in the microwave for 15 seconds and stir until smooth.
  • This cake tastes good served warm, room temperature or cold. 
  • This can keep up to 3 days at room temperature or 5 days in the refrigerator. 
  • Best time to eat, is one day 2.
Picture
Apple Bundt Cake

Apple Picking Time