Description
Grandma’s secret fresh apple bundt cake recipe combines wholesome ingredients for a comforting autumn dessert. Warm spices and tender apple chunks create a nostalgic flavor profile that welcomes friends and family to gather around the table.
Ingredients
Scale
- 3 cups (720 ml) all-purpose flour
- 2 cups (400 g) granulated sugar
- 3 cups (450 g) chopped fresh apples
- 1 cup (240 ml) vegetable oil
- 3 large eggs
- 1 cup (120 g) chopped nuts (optional)
- ½ cup (75 g) raisins (optional)
- 1 cup (120 g) powdered sugar
- ½ cup (100 g) brown sugar
- ¼ cup (55 g) unsalted butter
- 2 tbsps (30 ml) milk
- 2 tsps vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
Instructions
- Preparation: Preheat oven to 350°F (175°C) and thoroughly coat a Bundt pan with non-stick spray or flour-oil mixture.
- Dry Ingredients: Combine flour, sugar, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl, whisking until completely uniform and lump-free.
- Wet Ingredients: Blend vegetable oil, vanilla extract, and eggs in a separate bowl until achieving a smooth, consistent liquid mixture.
- Batter Assembly: Merge wet and dry ingredients with minimal stirring, maintaining a dense batter consistency while ensuring complete ingredient integration.
- Fruit Incorporation: Gently fold chopped apples, nuts, and raisins throughout the batter, distributing ingredients evenly to guarantee balanced flavor in each slice.
- Baking Process: Pour batter into prepared Bundt pan, leveling the surface, then bake for 60-70 minutes until a toothpick inserted into the center emerges clean.
- Cooling and Finishing: Rest cake in pan for 10 minutes, then invert onto a wire rack to cool completely before creating a rich brown sugar-butter glaze.
- Glaze Preparation: Simmer brown sugar, butter, and milk, then whisk in vanilla and powdered sugar until achieving a silky, pourable consistency.
- Serving: Drizzle glaze over cooled cake, allowing it to elegantly cascade down the Bundt pan’s distinctive ridges before slicing and presenting this delectable dessert.
Notes
- Precise Pan Preparation: Thoroughly spray or grease Bundt pan to prevent cake from sticking and ensure easy release.
- Minimal Mixing Method: Stir batter gently to maintain cake’s tender texture and avoid developing tough gluten strands.
- Moisture Monitoring Technique: Check cake doneness by inserting toothpick – clean pick indicates perfectly baked cake with no raw batter.
- Cooling Critical Step: Allow cake to rest in pan for 10 minutes before inverting to stabilize structure and prevent potential crumbling.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 350
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg