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–+ servings

Apple Cinnamon Bundt Cake

A comforting apple cinnamon bundt cake that is perfect for chilly evenings and a great way to use up apples. It's simple, delicious, and sure to rescue any kitchen disaster.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 3 cups all-purpose flour Plain flour is preferred over fancy brands.
  • 2 tsp baking powder Essential for a good rise.
  • 1 tsp baking soda Important for the recipe's success.
  • 1 tsp salt Sea salt is recommended.
  • 1 tsp ground cinnamon Add more for a spicier flavor.
  • 1/2 tsp ground nutmeg Contributes to the cozy flavor.
  • 1/2 cup unsalted butter, softened Make sure it's well softened for mixing.
  • 1 1/2 cups sugar The sweet base of the cake.
  • 3 large eggs Bring luck if you find a double yolk!
  • 1 tsp vanilla extract Extract enhances the flavor.
  • 1 cup buttermilk Store-bought is fine, homemade is trendy.
  • 3 cups diced apples I recommend a mix of Granny Smith and Honeycrisp.
  • 1/2 cup chopped walnuts Optional for added texture.
  • Powdered sugar for dusting Optional, for presentation.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a bundt pan generously.
  2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In your mixing bowl, cream the soft butter and sugar until fluffy.
  4. Add the eggs one at a time, beating well after each addition. Then stir in the vanilla.
  5. Alternate adding the flour mixture and buttermilk to the butter-sugar-egg mix. Start and end with flour.
  6. Gently fold in your diced apples and walnuts.
  7. Pour your batter into the prepared bundt pan.
  8. Bake for 60-70 minutes or until a toothpick comes out clean.
  9. Let the cake cool in the pan for about 10 minutes, then flip it onto a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 200mgFiber: 1gSugar: 25g

Notes

This cake serves wonderfully with a dusting of powdered sugar and pairs well with a scoop of vanilla ice cream or whipped cream. Leftovers taste even better!
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