I have been exploring apple cake recipes and this bundt cake truly impressed me. I mixed all-purpose flour, sour cream, and eggs with tart apples and a hint of cinnamon for a moist, flavorful center. The caramel glaze made with unsalted butter and brown sugar brings everything together perfectly.

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I’m excited to share my take on this Apple Bundt Cake recipe. I was really impressed how the tart apples (three cups of them, peeled and chopped) mix so nicely with ingredients like 2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, and 1 cup of unsalted butter.

I mixed in 4 large eggs and a cup of sour cream to get the perfect crumb and moisture. Then add a touch of vanilla extract and a teaspoon of ground cinnamon to really bring out the apple flavor.

I love that there is a buttery caramel glaze on top too. For the glaze I melt 1/2 cup unsalted butter with a cup of packed light brown sugar, a bit of heavy cream, salt and more vanilla extract.

This recipe might remind you of those best cake recipes you’ve seen on apple dessert blogs like I Am Baker or from easy apple recipe collections. Enjoy!

Why I Like this Recipe

I really love this recipe because it gives me such a homey feel. One reason I like it is that the tart apples mixed with cinnamon create this awesome flavor contrast that makes every bite interesting, even on days when i need a pick me up. Another thing i really enjoy is the caramel glaze; it’s buttery and sweet and gives the cake a warm, inviting finish that reminds me of my grandma’s cooking. I also love how moist the cake turns out, and even if i decide to add walnuts for a bit of crunch, the overall texture stays perfect. Lastly, the whole process feels fun and not too complicated, even when i’m juggling schoolwork, so i know i can count on it to brighten up any afternoon.

Ingredients

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All-purpose flour gives the cake body and lots of carbohydrates for energy.
Granulated sugar makes it sweet but too much can be unhealthy sometimes.
Unsalted butter adds rich flavor and tenderness, plus it is a fat source.
Tart apples offer natural tang, fiber, and vitamins making it brighter.
Sour cream helps keep the cake moist and adds a slight tang and protein.
Chopped walnuts, when added, bring crunch and healthy fats to the mix.
The brown sugar caramel glaze gives a deep buttery, sweet finish every time.

Ingredient Quantities

2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1 cup unsalted butter, softened

4 large eggs

1 cup sour cream

1/2 cup whole milk

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

3 cups tart apples, peeled and chopped

1/2 cup chopped walnuts (optional)

For the caramel glaze: 1/2 cup unsalted butter

1 cup packed light brown sugar

1/4 cup heavy cream

1/2 teaspoon salt

1/2 teaspoon vanilla extract

How to Make this

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1. Preheat your oven to 350°F and grease your bundt pan well with butter, then dust it with flour so the cake doesn’t stick.

2. In a large bowl, cream the unsalted butter and granulated sugar till it’s light and fluffy, then beat in the eggs one at a time making sure each one is mixed in completely.

3. In another bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon, then in a separate small bowl mix the sour cream, whole milk, and vanilla extract.

4. Slowly add the dry ingredients to the creamed butter mixture, alternating with the sour cream mixture, stirring gently until well combined.

5. Fold in the chopped tart apples and walnuts (if you’re using them) until they’re evenly distributed throughout the batter.

6. Pour your batter into the prepared bundt pan and use a spatula to smooth the top so it’s even.

7. Bake in the oven for about 50-60 minutes or until a toothpick inserted in the center comes out clean, then let the cake cool in the pan for about 10 minutes before turning it out onto a rack.

8. While the cake is cooling, make the caramel glaze: melt the unsalted butter in a small saucepan over low-medium heat, then stir in the packed light brown sugar, heavy cream, salt, and vanilla extract.

9. Bring the mixture to a gentle simmer, stirring constantly until the sugar is fully dissolved and the glaze becomes smooth and bubbly, which should take around 4-5 minutes.

10. Once your cake has cooled, drizzle the warm caramel glaze over it evenly, and let it sit a few minutes to let the glaze set. Enjoy!

Equipment Needed

1. Preheated Oven (set to 350°F)
2. Bundt Pan (to grease and dust well with flour)
3. Large Mixing Bowl (for creaming butter and sugar with eggs)
4. Additional Mixing Bowl (for whisking the dry ingredients: flour, baking powder, salt, and cinnamon)
5. Small Mixing Bowl (for combining sour cream, whole milk, and vanilla extract)
6. Measuring Cups and Spoons (for all the ingredients)
7. Whisk (for mixing the dry ingredients)
8. Spatula (to smooth out the batter in the bundt pan)
9. Cooling Rack (for cooling the cake after baking)
10. Toothpick (to check if the cake is done)
11. Small Saucepan (for making the caramel glaze)
12. Cutting Board and Knife (for chopping tart apples and walnuts)

FAQ

Q: What kind of apples work best in this cake?
A: Use tart apples like Granny Smith, they hold up well when baked and add a nice tang.

Q: Can I substitute the walnuts with another nut or leave them out?
A: Yeah, if walnuts not your thing you can try pecans or just skip them, the cake will still turn out awesome.

Q: How do I know when the bundt cake is done?
A: Stick a toothpick in the thickest part, if it comes out clean then its done, but dont overbake it or it may get dry.

Q: Is it okay to make the caramel glaze ahead of time?
A: Sure, you can make it in advance and just warm it a bit before pouring it over the cake.

Q: Can I swap the sour cream for something else?
A: You could use Greek yogurt as a substitute if you dont have sour cream, it gives a similar tang and texture.

Apple Bundt Cake Recipe Substitutions and Variations

Instead of unsalted butter in the cake, you can use a blend of margarine and a bit of extra cream to get a similar rich flavor.
If you dont have sour cream, try swapping it with full-fat Greek yogurt, which works pretty well.
For the tart apples, you could use similar firm fruits like pears that also hold up nicely during baking.
Don’t have walnuts? Pecans or chopped almonds can be a good substitute for adding that nice crunch.

Pro Tips

1. Make sure all your ingredients are at room temperature before starting so they mix better and you dont end up with lumps in your batter.
2. Toss the chopped apples in a bit of extra flour first, this helps prevent them from sinking to the bottom of the cake.
3. If you’re adding walnuts, try to toast them lightly in a pan first. It brings out their flavor and gives a nice crunch.
4. Keep an eye on the glaze; if it thickens too much while you’re simmering, add a splash of heavy cream to keep it smooth and pourable.