Apple cake and apple pie are the favorites of the men in my family, and this Cinnamon Apple Bundt Cake met their full approval!
I try out different apple recipes on a regular basis; my apple tag on the site attests to that.
This recipe resembles another old favorite of mine, my basic apple cake that is made in a square baking pan.
The new recipe, however, makes more cake with an overall showier presentation. I love that sprinkle of confectioners’ sugar on top!
The most difficult thing about making this cake is peeling and chopping up the apples. After that, everything comes together quite quickly.
The end result is a tender, moist cake flecked with apple chunks. It’s the perfect breakfast, snack, or dessert, and is tasty hot or cold.
Modified from Taste of Home Sunday Best 2015.
Bready or Not: Cinnamon Apple Bundt Cake
Ingredients
- 3 medium apples peeled and chopped
- 2 teaspoons cinnamon
- 2 cups white sugar
- 1 cup canola oil
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- confectioners' sugar to sift over top optional
Instructions
- Preheat oven to 350-degrees. Grease and flour a bundt cake pan.
- In a large bowl, stir cinnamon to coat the chopped apples. Set aside.
- In another big bowl, beat together sugar, oil, eggs, and vanilla. Combine the flour, salt and baking powder in another bowl, then slowly add it into the liquid mixture. Stir in the apples.
- Pour the batter into the ready pan. Bake for 60 to 70 minutes, until it passes the toothpick test. Let cool in pan for 15 minutes, then carefully invert the cake out of the pan and onto a wire rack to completely cool.
- Keep stored in fridge. If desired, before serving, sift confectioners' sugar over the top. Slices may be eaten cold or warmed up in the microwave. Cake can also be frozen in slices for later enjoyment.
- OM NOM NOM!
