Apple Bundt Cake

Nothing inspires me to get into the kitchen more than a change in the weather! Just a slight nip in the air does it every time. Fall is just the beginning of my favorite baking and cooking season. The smells that come with these dishes bring back so many beautiful memories of times spent with loved ones.

This moist apple cake is a favorite this time of year. With chunks of apples, spices, and the sweet glaze, it is fantastic!

This cake fits into my 10-cup bundt pan. I will include a cream cheese filling recipe also. If you decide to include this in your cake, use a larger size pan. This cake also works wonderfully in a 9 x 13-inch baking dish or pan (without the cream cheese filling).

This cake is perfect for slicing after adding the glaze. In my opinion, it is best while warm, so heat in the microwave for a few seconds on the 2nd and 3rd days.

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Apple Bundt Cake

Course Dessert

Author Amye Melton

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg
• 1 cup canola oil
• 3 large eggs room temperature
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar (light or dark)
• 1 tablespoon vanilla extract
• 3 cups diced apples (I like using a combo-Granny Smith, Honeycrisp, and/or Ambrosia work nice
• 1 cup chopped nuts pecans or walnuts work nice
• Cream Cheese Filling
• 8 ounces cream cheese softened
• 1/4 cup butter
• 1/2 cup sugar
• 1 large egg
• 2 tablespoons flour
• 1 teaspoon vanilla extract
• Glaze:
• 1 cup light brown sugar
• 1/4 cup salted butter
• 1/2 cup heavy cream
• 1/2 cup powdered sugar sifted

Instructions

• Preheat oven to 300 ℉. Spray a 10-cup bundt pan with Baker's Joy cooking spray, set aside. (Note: This cake will also fit into a 9 x 13-inch baking pan.)
• In a large bowl, mix flour, baking soda, salt, cinnamon, and nutmeg, set aside.
• In the bowl of an electric mixer combine oil, eggs and sugars together.
• Stir in the flour mixture, mixing just until combined.
• Add vanilla extract, apples and nuts, mixing in with a spatula. The batter will be thick.
• ***IF USING CREAM CHEESE FILLING: Prepare filling by mixing all ingredients well with a whisk or hand mixer. Spoon in just enough cake batter to cover the bottom of the bundt pan. Pour cream cheese filling over and then spoon in remaining cake batter.
• Spoon batter into prepared pan. Bake at 300 degrees for 1 hour to 1 hour 20 minutes, or until done.
• Remove baked cake from oven to a cooling rack. Cool in pan 10 minutes then remove to rack to cool a few minutes more.
• To make the glaze, add brown sugar, butter, and heavy cream in a sauce pan over medium heat. Bring to a boil, stirring often. Boil for 1 minutes without stirring. Lower heat to simmer and allow to simmer for 1 minute. Remove from heat; whisk in the sifted powdered sugar. Cool for 5 minutes.
• Place cake on cake plate. Spoon glaze over the cake.