Apple Bundt Cake
By Sue Lau | Palatable Pastime
Apple Bundt Cake is my recipe of the day with the blogging group Bundt Bakers. We get together on the third Thurday of the month to share new Bundt cake recipes with a common theme.
This month we are tasked with creating Bundt cakes with spices.
I had a bowl full of nice apples begging for me to do something with them. So into the cake they went. I have already done some apple cakes so wanted this one to be a little different. I decided to use cardamom as one of my spices and also to top it with an apple cider caramel glaze.
Think of it as a caramel apple cake, if you will.
I was very pleased with how the cake turned out. I love the caramel topping. But I do remind that you get that onto the cake right away because as it cools it stiffens. And obviously you want to glaze the cake and not simply glaze the saucepan.
The cardamom may be unusual for some of you, but it is a spice my husband and I both adore. But considering that not everyone may have that on hand, you can always add a little more cinnamon as a sub.
Bundt Bakers: Spice Bundt Cakes
- Anamalai Nutmeg-Scented Eggnog Mini Bundt from Culinary Adventures with Camilla
- Apple Bundt Cake from Palatable Pastime
- Carrot Cake Bundt from A Day in the Life on the Farm
- Cider Spice Bundt Cake from Food Lust People Love
- Leftover Cake Spiced Bundt Pudding from Sneha’s Recipe
- Kiss of Cherries Bundt Cake from Patyco Candybar
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
Apple Bundt Cake
You Might Also Like:
First, I have an Apple Cider Syrup Bundt which is a moist and delicious applesauce Bundt covered in apple cider syrup for an extra punch of yummy.
Next I have an effortless and delicious apple dessert, not really a cake at all…but a cobbler-like cake dessert.
Then, Applejack Bundt Cake infuses a fruit filled batter with brandied apples, raisins and walnuts, then frosted with a sweet sour cream glaze.
Or perhaps you’d like Mrs. Wilkes Apple Bundt cake, which is topped with a spiced apple cider glaze in this take on the boarding house classic.
Finally, I have this reduced carb snacking Bundt cake with the autumn flavors of apples, pecan and spice.
Apple Bundt Cake
Apple Bundt cake
- Bundt pan
- 1 cup unsalted butter at room temperature
- 1-1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup buttermilk
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cardamom
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 16 ounces diced apples
- 1 cup chopped walnuts
- 1/2 cup raisins
- 5 tablespoons butter
- 2 tablespoons apple cider
- 1/2 cup brown sugar
- 1 tablespoon heavy cream
Prepare the Cake:
- Preheat oven to 350F.
- Spray a 12-inch Bundt pan with Baker's release spray and set aside.
- In a bowl of an electric mixer fitted with a paddle attachment, cream the butter with the granulated sugar until smooth.
- Add vanilla, eggs (one at a time) and buttermilk.
- In a separate mixing bowl, stir together the flour, baking powder, baking soda, salt, cardamom, cinnamon, and nutmeg.
- Add 1 cup of the flour to the apples, walnuts and raisins and toss to coat.
- Gradually add the remaining dry ingredients to the wet mixture, leaving apples aside for a sec.
- When it forms a nice smooth batter, turn off the mixer and fold in the apples by hand using a spatula.
- Spread the batter into your prepared cake pan.
- Bake in the preheated oven for about 60 minutes or until you can insert and remove a toothpick without wet batter clinging to it.
- Cool the cake in the pan for fifteen minutes before turning out to finish cooling on a wire rack.
- When the cake has sufficiently cooled, begin preparing the glaze.
Prepare the Glaze:
- Melt the butter in a small saucepan and add the apple cider and brown sugar, whisking to dissolve.
- Bring mixture to a boil, and whisk, stirring constantly, for 3 minutes.
- Remove pan from heat and stir in the heavy cream.
- Immediately drizzle over the cake because the caramel sets up quickly.
- Allow caramel to dry.
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