Apple Bundt Cake: A Wholesome Dessert To Accompany Your Tea
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When you don't feel like fussing with anything difficult, this apple Bundt cake is the ideal dessert to create. This apple cake is stuffed with chopped apples, pecans, or walnuts and is moist. The basic vanilla glaze or one of its variants can also be used in place of the simple brown sugar glaze when icing the cake. This apple cake would be delicious with maple pecan frosting. The cake should be garnished with toasted coconut or additional chopped nuts.

Here's how you can make this delicious cake at home:


 3 cups all-purpose flour

 1 teaspoon baking soda

 1 teaspoon ground cinnamon

 1 teaspoon salt

 ½ teaspoon ground nutmeg

 2 cups granulated sugar

 ½ cup vegetable oil

 2 teaspoons vanilla extract

 ⅔ cup applesauce (Unsweetened)

 2 large eggs

 3 cups Granny Smith apples

 1 cup chopped walnuts

For the brown sugar glaze:

 ½ cup unsalted butter

 2 teaspoons heavy whipping cream

 ½ cup light brown sugar (lightly packed)

 1 teaspoon vanilla extract


 Set the oven rack to the second level, just above the centre, and raise the temperature to 325°F.

 Use a baking spray with flour as the main ingredient to liberally coat your 10-cup Bundt pan. Alternatively, you might flour and butter the pan. Place aside.

 Mix the all-purpose flour, baking soda, ground cinnamon, salt, and ground nutmeg in a medium bowl. Place aside.

 Apples should be peeled, cut into small chunks, and then added to the dry mixture that has been whisked to coat. At this moment, including your chopped walnuts as well.

 Mix the granulated sugar, vegetable oil, and vanilla essence in a sizable mixing dish. After that, incorporate the eggs and applesauce.

 Mix the dry ingredients, including the diced apples and walnuts, with a spatula until barely incorporated.

 Scoop your batter into the bundt cake pan that has been prepped, then lightly tap the pan on a counter or table to expel any air bubbles that may have gotten into the batter.

 Place in the oven and heat to 325°F for 55 to 70 minutes, or until golden (mine came out at 60 minutes). A cake tester can also be used to determine the doneness of various parts of the cake. There shouldn't be any cake batter or moist crumbs stuck to it when it comes out clean.

 After taking the food out of the oven, let it cool for about 10 minutes on a wire rack. To release the bundt cake, gently run a tiny paring knife down the sides.

 The bundt cake should be carefully removed from the pan and inverted onto a wire cooling rack. Either allow the cake to cool fully before drizzling on the glaze, or drizzle it on while the cake is still warm.

For the glaze:

 Combine the unsalted butter, heavy whipping cream, light brown sugar, and vanilla extract in a medium saucepan over medium heat.

 Stirring constantly, bring the mixture to a boil to ensure that the brown sugar has completely dissolved.

 After taking it off the heat, allow it to thicken for 10 to 15 minutes.

 Enjoy with a drizzle of sauce on top of your warm apple bundt cake.