How to Make Spiced Apple Bundt Cake
Making this Spiced Apple Bundt Cake is a delightful experience. You will combine wet and dry ingredients, then fold in fresh apples for a moist and flavorful cake. The baking process is straightforward, and a simple glaze adds the perfect finishing touch.
Ingredients of Spiced Apple Bundt Cake
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ teaspoon salt
The Star: Fresh Apples
- 3 medium-sized firm apples (like Gala, Fuji, or Honeycrisp), peeled, cored, and diced into small pieces
Optional Glaze Ingredients
- 1 ½ cups powdered sugar
- 2-3 tablespoons milk or water
- ½ teaspoon vanilla extract
Directions of Spiced Apple Bundt Cake
Preparing Your Bundt Pan for Success
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-12 cup Bundt pan very well. Make sure to get into all the nooks and crannies.
Combining the Wet and Dry
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and milk.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Folding in the Flavorful Apples
- Gently fold the diced apples into the cake batter.
The Art of Baking a Flawless Bundt
- Pour the batter evenly into the prepared Bundt pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
Glazing for a Grand Finale (if applicable)
- While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk/water, and vanilla extract until smooth. Add more liquid if you need a thinner glaze, or more powdered sugar for a thicker one.
- Once the cake is completely cool, drizzle the glaze over the top.
How to Serve Spiced Apple Bundt Cake
A Simple Dusting of Powdered Sugar
Serve your Spiced Apple Bundt Cake with a light dusting of powdered sugar.
Vanilla Bean Ice Cream or Whipped Cream
Offer vanilla bean ice cream or a dollop of fresh whipped cream alongside each slice.
A Drizzle of Caramel Sauce
A warm drizzle of caramel sauce complements the apple and spice flavors perfectly.
Pairing with Your Favorite Warm Beverage
Enjoy a slice with a cup of coffee, tea, or warm apple cider.
How to Store Spiced Apple Bundt Cake
Store leftover Spiced Apple Bundt Cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days.
Variation
Nutty Additions: Walnuts or Pecans
Add 1 cup of chopped walnuts or pecans to the batter for extra crunch and flavor.
A Touch of Citrus Zest
Include 1 tablespoon of orange or lemon zest in the batter to brighten the flavors.
Different Apple Varieties for Different Textures
Experiment with different apple varieties like Granny Smith for a tarter cake, or Golden Delicious for a softer texture.
Cream Cheese Glaze Alternative
Make a cream cheese glaze instead by combining 4 ounces softened cream cheese, ½ cup softened butter, 2 cups powdered sugar, and 1 teaspoon vanilla extract. Beat until smooth.
Tips to Make Spiced Apple Bundt Cake
Don’t Overmix Your Batter
Overmixing develops the gluten in the flour, which can lead to a tough and dry cake. Mix until just combined.
The Importance of Room Temperature Ingredients
Room temperature butter and eggs mix together more smoothly and evenly, creating a better emulsion and a lighter cake.
How to Know When Your Bundt Cake is Done
Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean, the cake is done.
Cooling Your Spiced Apple Bundt Cake Properly
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack. This helps prevent sticking and allows the cake to set. Allow it to cool completely before glazing.
FAQs
What’s the best type of apple to use for this Spiced Apple Bundt Cake?
Firm apples that hold their shape well during baking are best. Good choices include Gala, Fuji, Honeycrisp, or even Braeburn.
Can I make this Spiced Apple Bundt Cake ahead of time? How should I store it?
Yes, you can make this cake 1-2 days ahead of time. Store it in an airtight container at room temperature.
My Spiced Apple Bundt Cake always sticks to the pan. Any tips?
Make sure to really grease and flour your Bundt pan thoroughly. Get into every crevice. You can also use a baking spray that contains flour. Also, let the cake cool in the pan for 10-15 minutes before inverting it; this allows the cake to firm up and pull away from the sides.
Spiced Apple Bundt Cake with Caramel Glaze
Equipment
- Oven
- 10-12 cup Bundt pan
- Large bowl
- Mixer
- Medium bowl
- Whisk
- Wooden skewer
- Wire rack
- Small saucepan
Ingredients
Cake
- 1 cup unsalted butter (2 sticks) softened
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 3 medium-sized firm apples (like Gala, Fuji, or Honeycrisp) peeled, cored, and diced into small pieces
For the Caramel Glaze
- ½ cup unsalted butter
- ¼ cup packed light brown sugar
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
- salt Pinch of
- 1 ½ cups powdered sugar
Instructions
Cake Preparation
- Preheat your oven to 350°F (175°C) and thoroughly grease and flour a 10-12 cup Bundt pan, ensuring all nooks and crannies are coated.
- In a large bowl, cream together the softened butter, granulated sugar, and ½ cup brown sugar until the mixture is light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and ½ cup milk.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined; do not overmix.
- Gently fold the diced apples into the prepared cake batter.
- Pour the batter evenly into the specially prepared Bundt pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Caramel Glaze Preparation
- While the cake cools, prepare the caramel glaze by melting ½ cup butter in a small saucepan over medium heat.
- Stir in ¼ cup packed light brown sugar and bring to a gentle boil, stirring constantly, then remove from heat.
- Stir in the heavy cream, ½ teaspoon vanilla extract, and a pinch of salt.
- Gradually whisk in the powdered sugar until the glaze is smooth, adding more cream if too thick or more powdered sugar if too thin.
- Once the cake is completely cool, generously drizzle the prepared Caramel Glaze over the top.