Apple Bundt Cake
This apple bundt cake is a moist and flavorful dessert, perfect for any occasion. Made with fresh apples and a hint of cinnamon, it's a comforting treat that's easy to make.
Equipment
- 1 Bundt pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 1/2 cup sour cream
Apples
- 2 cups apples peeled and chopped
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, ensuring all crevices are well-coated to prevent sticking.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Gently fold in the chopped apples until evenly distributed.
- Transfer the batter into the prepared bundt pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, slice and serve the cake as is, or with a dusting of powdered sugar or a drizzle of glaze.
- Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly and freeze for up to three months.
Notes
Pro Tips: Use room temperature ingredients for better mixing. Toss apples in a bit of flour to prevent them from sinking. Ingredient Substitutions: Greek yogurt can replace sour cream. How to Serve: Delicious on its own or with a scoop of vanilla ice cream. Storage & Freshness: Best consumed within three days. Make-Ahead Tips: Can be baked a day in advance; store at room temperature.