Classic Apple Bundt Cake Recipe

This recipe is for a “Classic Apple Bundt Cake,” a delightful and comforting dessert perfect for any occasion. The image visually illustrates two key stages of its preparation: first, the smooth, pale batter being poured into a fluted Bundt pan, expertly guided around the central core. Below, the finished cake is shown, golden brown and beautifully baked in the same distinctive Bundt shape, still warm from the oven and sitting on a wire rack. This type of cake is known for its dense yet moist crumb, often infused with warm spices like cinnamon and nutmeg, which perfectly complement the tender chunks of baked apple within. The Bundt pan’s unique design creates a visually appealing shape with an evenly cooked interior, thanks to the central hole that promotes better heat distribution. It’s a versatile cake that can be enjoyed plain, dusted with powdered sugar, or topped with a simple glaze or a scoop of vanilla ice cream. This particular recipe aims to yield a tender, flavorful cake with a beautiful golden crust, embodying the comforting essence of homemade apple desserts.

Ingredients:

For the Cake:

• 3 cups (360g) all-purpose flour, plus more for dusting
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves (optional, but highly recommended for depth of flavor)
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk, at room temperature (or 1 cup milk mixed with 1 tablespoon lemon juice or white vinegar, let sit for 5 minutes)
• 3 medium-sized apples (such as Granny Smith, Fuji, or Honeycrisp), peeled, cored, and diced into ½-inch pieces (about 3 cups diced)

For the Pan Preparation:

• 2 tablespoons unsalted butter, softened (for greasing)
• ¼ cup (30g) all-purpose flour (for dusting)

Equipment:

• 12-cup Bundt pan
• Large mixing bowl
• Electric mixer (stand mixer or hand mixer)
• Medium mixing bowl
• Whisk
• Rubber spatula
• Small bowl (for diced apples)
• Cooling rack
• Paring knife (for peeling/coring apples)
• Measuring cups and spoons
• Small sieve (for dusting powdered sugar, if desired)

Instructions:

Part 1: Prepare the Pan and Dry Ingredients

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Generously grease a 12-cup Bundt pan with softened butter, ensuring all crevices are coated. Then, lightly dust the greased pan with about ¼ cup of all-purpose flour, rotating and tapping the pan to distribute the flour evenly. Tap out any excess flour. This crucial step helps prevent the cake from sticking.
2. Whisk Dry Ingredients: In a medium mixing bowl, whisk together the 3 cups of all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, optional ground cloves, and salt. Set aside.

Part 2: Prepare the Wet Ingredients and Combine

1. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes. This incorporates air, which is important for the cake’s texture.
2. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
3. Alternate Dry and Wet Ingredients: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients (e.g., add about one-third of the flour mixture, mix until just combined, then add half of the buttermilk, mix, then another third of flour, mix, remaining buttermilk, mix, and finally the last third of flour, mixing until just combined). Be careful not to overmix the batter; overmixing can lead to a tough cake. Mix until just combined and smooth.
4. Fold in Apples: Gently fold in the diced apples using a rubber spatula. Ensure the apples are evenly distributed throughout the batter.

Part 3: Bake the Cake

1. Pour Batter into Pan: Carefully spoon the cake batter evenly into the prepared Bundt pan. Gently tap the pan on the counter a few times to release any large air bubbles and ensure the batter settles into all the fluted details.
2. Bake: Bake for 55-70 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The baking time can vary depending on your oven. The top of the cake should be golden brown and spring back when lightly touched.
3. Cool in Pan: Once baked, remove the Bundt pan from the oven. Let the cake cool in the pan on a wire rack for 10-15 minutes. This allows the cake to firm up slightly before unmolding.
4. Unmold Cake: After the cooling period in the pan, invert the Bundt pan onto the wire rack to fully release the cake. If the cake doesn’t release easily, you can gently tap the top of the pan or carefully run a thin knife around the edges (where it’s not touching the flutes) to loosen it.
5. Cool Completely: Allow the cake to cool completely on the wire rack before slicing and serving. Cooling completely helps the cake firm up and prevents it from crumbling when sliced.

Tips for Success:

• Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature. This allows them to emulsify better, creating a smoother batter and a more uniform cake texture.
• Accurate Measuring: Especially for flour, use the spoon-and-level method (spoon flour into the measuring cup and then level off the top with a straight edge) to avoid packing too much flour, which can result in a dry cake.
• Do Not Overmix: Overmixing the batter develops the gluten in the flour, leading to a tough, dense cake. Mix only until the ingredients are just combined.
• Proper Pan Preparation: Greasing and flouring the Bundt pan meticulously is crucial for easy release. Don’t skip any crevices!
• Apple Choice: Tart apples like Granny Smith provide a nice contrast to the sweetness of the cake. Firmer apples like Honeycrisp or Fuji hold their shape well during baking.
• Spice Adjustment: Feel free to adjust the amounts of cinnamon, nutmeg, and cloves to your personal preference. A little more cinnamon can enhance the “apple pie” flavor.
• Storage: Store the Apple Bundt Cake at room temperature in an airtight container for up to 3-4 days, or in the refrigerator for up to a week. For longer storage, you can freeze individual slices or the whole cake (well-wrapped) for up to 2-3 months. Thaw at room temperature.