This apple bundt cake is perfect for fall and winter, and is bursting with the flavour of warm spices, nuts and raisins. Its texture is perfectly moist and tender, you wouldn’t want to stop at a single slice!
I’m a bit embarrassed to blog at the fag end of autumn about my absolute favourite cake for this season. But better late than never, as they say, so I hope to make up for lost time with this recipe, that I made multiple times over October and November.
This cake is redolent of the flavour of fall. It has apples (of course!), warm spices, raisins and nuts, and its texture is just so perfect.
What goes into an Apple Bundt cake?
This recipe is adapted from a Dorie Greenspan recipe, the original version of which is called ‘Double Apple Bundt Cake’ and calles for both apples and apple butter.
While adapting the original recipe, I made replacements along the way, and since I didn’t have access to apple butter, I have simply replaced it with yogurt or sour cream.
I found that using sour cream or even yogurt instead of apple butter makes for a super moist crumb, and works very well with the grated apple in this recipe.
Tips for making an Apple Bundt Cake:
Use the right bundt cake pan: I personally love using this Bundt cake pan for this recipe, as it is perfect for achieving that almost-caramelised crust on the outside. It also looks magnificent, and doesn’t need anything to prettify it any further!
Storing for later use: Kept at room temperature, the the cake will keep well for up to 4 days, and for up to 2 months in the freezer.
You’d be tempted to have this cake right when you take it out of the oven, but you’ll have to exercise some will power and wait till it has cooled down a little, as it can crumble when you cut it warm. It makes for the ideal slice to go alongside you coffee or tea, or enjoy it on its own!
Apple Bundt Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger optional
- ¼ teaspoon salt
- 10 tablespoons unsalted butter at room temperature
- 1.5 cups granulated sugar
- 2 large eggs
- 1 cup sour cream or use full-fat yogurt as a substitute
- 2 medium apples peeled, cored and grated
- 1 cup pecans or walnuts chopped
- ½ cup raisins dark or golden
- Preheat your oven to 350 F or 180 C.
- Prepare a 12-cup Bundt pan by lightly brushing the inside with butter and dusting it with a little flour. Tap off the excess flour.
- In a mixing bowl, combine the dry ingredients – mix together the flour, baking powder, baking soda, spices and salt. Keep it aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a mixing bowl (if using a hand mixer), beat the butter and sugar on medium speed, until the mixture is smooth and pale.
- Add the eggs one at a time, beating after each addition. Add the grated apples, followed by the raisins, beating on low speed to combine.
- Then add the sour cream (or yogurt) and beat to just combine. Finally, add the mixed dry ingredients in 3 increments, beating to just combine (do not over mix). Add the nuts and give it one last whisk to just combine.
- Turn out the batter into the Bundt pan, and give the pan a few firm whacks on the kitchen counter to release any trapped air bubbles.
- Bake at 350 F for 50-55 minutes until a skewer or thin knife inserted into the cake comes out clean.
- Cool the cake in the pan for at least 5 minutes before to attempt to release it from the pan.
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