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Apple Bundt Cake
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Apple Bundt Cake

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! 
Course Dessert
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 593kcal
Author Shinta

Ingredients

  • 2 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Cinnamon Powder
  • ¼ teaspoon Nutmeg
  • ¼ teaspoon Ground Ginger
  • ¼ teaspoon Salt
  • 150 grams Unsalted butter at room temperature
  • 1 cup Sugar
  • ½ cup Light Brown Sugar
  • 2 Eggs at room temperature
  • 1 cup Sour Cream or use full-fat yogurt as a substitute
  • 2 Apples (Gala or Honeycrisp) Cored and grated
  • ¾ cup Walnuts or pecans
  • ½ cup Dried Cranberries or raisins
Metric - US Customary

Instructions

  • Preheat your oven to 325°F (170°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 (or use a baking spray)
  • 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 fluffly and pale.
  • Add the eggs one at a time, beating after each addition.
  • Add the sour cream, and mix gently to combine.
  • Add the brown sugar, followed by the cranberries, chopped walnuts, and grated apples. Mix gently to just combine.
  • Finally, add the mixed dry ingredients in 2 or 3 increments, beating to just combine (do not over mix).
  • Turn out the batter into the bundt pan, and give the pan a few firm raps on the kitchen counter to release any trapped air bubbles.
  • Bake for 50-55 minutes until a skewer or thin knife inserted into the cake comes out clean.
  • Cool the apple bundt cake completely before you release it from the cake pan.

Notes

  • Apples: using sweet apples such as Gala or Honeycrisp. But you can also use tart apples such as Granny Smith. 
  • Ingredient substitutions:
    Sour cream can be substituted with full-fat yogurt or Greek yogurt
    Cranberries can be substituted with raisins 
    Walnuts can be substituted with pecans 
  • Use a good quality bundt pan to get an even golden-brown right crust on the cake

Nutrition

Calories: 593kcal | Carbohydrates: 78g | Protein: 7g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 93mg | Sodium: 310mg | Potassium: 364mg | Fiber: 4g | Sugar: 44g | Vitamin A: 707IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 2mg