Apple Cinnamon Bundt Cake
The best apple cake you will ever make. I said what I said.
Ingredients
- 3 cups Honeycrisp, Gala, or Granny Smith Apples peeled and chopped
- 3 cups unbleached all purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 1/2 cups grapeseed or avocado oil
- 2 cups granulated sugar
- 3 organic eggs, large room temperature
- 1 1/2 tsp pure vanilla extract
- 3 T butter for greasing the tins
Glaze:
- 3 cups powdered sugar
- 2 T almond milk
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1 tsp pure vanilla extract
Instructions
-
Preheat the oven to 350 degrees F. Use the 3 tablespoons of butter to grease the bundt pan thoroughly, making sure to spread butter into all of the crevices. Sprinkle about 2 tablespoons of all purpose flour into the pan, then tap the pan to distribute the flour.
-
In the bowl of an electric stand mixer, add the oil, sugar, and vanilla extract. Beat on medium speed for 3-4 minutes. Add the eggs and mix to combine until full incorporated and smooth.
-
Add the flour, baking soda, salt, cinnamon, cloves, and ginger to a medium size bowl, and whisk to combine. Add the dry ingredients to the mixing bowl along with the apples. Mix on low speed for 1-2 minutes. The finished batter should be thick and chunky from the apples.
Spoon the batter into the prepared bundt tins. Bake at 350 degrees for 55-60 minutes, until golden brown. Allow the cake to cool in the pan for 5 minutes, then invert onto a cooling wrack until completely cooled.
-
Make the glaze: In small bowl combine the powdered sugar, almond milk, cinnamon, and salt, and vanilla extract. Whisk until smooth, then drizzle generously over the cooled bundt cake.
Recipe Notes
Whether you're using standard or mini bundt pans, be sure to butter and flour the tin really well. Don't use nonstick cooking spray here. Unless it's Baker's Joy, then use Baker's Joy. I think the spray is unreliable for bundt cakes because it tends to fall down the sides by the time you get the batter in the pan, and is essentially useless. Use your clean hands to get that butter in all the small grooves of the pan, and rest easy knowing that the cake will release.