Apple and Cinnamon Bundt Cake
A delightful apple and cinnamon bundt cake that's moist, spiced, and perfect for fall gatherings or a cozy dessert at home.
Equipment
- 1 Bundt pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup sour cream
Fruits
- 2 cups peeled and chopped apples
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a bundt pan to ensure the cake releases easily after baking.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Making the Batter
- In another bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 3 to 4 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Mix until just combined to avoid overmixing.
- Gently fold in the chopped apples using a spatula, ensuring they are evenly distributed throughout the batter.
Baking
- Pour the batter into the prepared bundt pan. Smooth the top with a spatula and bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes. Then, carefully invert it onto a wire rack to cool completely before serving.
Notes
Pro Tips: Use fresh, high-quality spices to enhance flavor. Ensure all ingredients are at room temperature for the best results. Ingredient Substitutions: Whole wheat flour can replace all-purpose flour. Greek yogurt can substitute sour cream. How to Serve: Pair with vanilla ice cream or whipped cream. Storage & Freshness: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Make-Ahead Tips: Freeze the cake for up to 3 months; thaw before serving.