Imagine sinking your fork into a moist, cinnamon-spiced bundt cake bursting with juicy apple chunks and topped with a luxurious vanilla bean glaze. This isn't just another cake - it's a slice of pure autumn magic that will transform your kitchen into a warm, inviting sanctuary of irresistible aromas and decadent flavors. Whether you're a baking novice or a seasoned pro, this Apple Bundt Cake promises to become your new go-to dessert that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 cups peeled and diced apples
- 1/4 cup powdered sugar (for glaze)
- 1 vanilla bean (for glaze)
- 1 tablespoon milk (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until well combined and no lumps remain.
- In a large mixing bowl, cream the softened unsalted butter with granulated and brown sugars using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract and continue to blend until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, alternating with buttermilk. Mix on low speed until just combined, being careful not to overmix.
- Gently fold in the peeled and diced apples, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely.
- For the vanilla bean glaze, split the vanilla bean lengthwise and scrape out the seeds. Combine the seeds with powdered sugar and milk, whisking until smooth.
- Once the cake is completely cooled, drizzle the vanilla bean glaze over the top, allowing it to naturally cascade down the sides of the bundt cake.
- Let the glaze set for 10-15 minutes before slicing and serving. Enjoy at room temperature.
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and buttermilk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Grease Thoroughly: Use a pastry brush or cooking spray with flour to ensure every crevice of the bundt pan is well-coated to prevent sticking.
- Apple Selection: Choose firm, slightly tart apples like Granny Smith or Honeycrisp for the best flavor and texture.
- Cooling is Crucial: Let the cake cool completely before glazing to prevent the vanilla bean glaze from melting or becoming too thin.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 48g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 85mg
