Apple Bundt Cake
With a crunchy exterior, moist interior and tons of apples, this apple bundt cake is the perfect old fashioned dessert everyone will love.
Servings 12
Calories 442kcal
Ingredients
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 2 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 3 cups Granny Smith apples, peeled, cored and thinly slice (3 apples)
- powdered sugar for topping
Instructions
- Preheat oven to 325°F. Grease a 9 inch bundt pan.
- In a large bowl, beat together the sugar, oil, eggs and vanilla extract with a wooden spoon.
- In a medium bowl, combine the flour, baking soda, cinnamon and salt. Stir into the wet ingredients until just combined. The batter will be very stiff. Fold in the apples. Might be best to use your hands at this point.
- Transfer to the greased bundt pan and bake for 75-90 minutes or until an inserted toothpick comes out clean.
- Allow to cool for 20 minutes before inverting on wire rack. Sprinkle with powdered sugar and serve.
Notes
- When adding the apples and mixing into the batter, mix with your hands. The batter is super thick and is just easier to use your hands.
- While I like sliced apples, you can also dice into ½" cubes.
- If you want some added crunch, fold in 1 cup toasted walnuts.
- You know the cake is done when you insert a toothpick in the center and it comes out clean.
- Allow the cake to completely cool for at least 20 minutes before removing from the bundt pan.
Nutrition
Serving: 1g | Calories: 442kcal | Carbohydrates: 48g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 31mg | Sodium: 312mg | Potassium: 48mg | Fiber: 2g | Sugar: 38g