How does the saying go? “An apple a day, keeps the doctor away,” right? Well, they never said the form in which that apple has to be and there’s no better form than this fresh Apple Bundt Cake.
This cake combines fresh granny smith apples with spices to make a dessert that will satisfy anyone’s sweet tooth. And if you don’t like the idea of making something traditional for Thanksgiving, which is TWO days away, this would be a great option.
This is by far the coolest, and prettiest, bundt pan I have ever used (an no, I am not affiliated with the manufacturer). This bundt pan was created for Nordic Ware’s 70th anniversary and it’s called, “The Crown.” How fitting, right? I knew I wanted to make this Apple Bundt Cake in this pan before I even had the pan in my possession. This pan will set you back about $36.00, but it is worth E V E R Y P E N N Y! With the use of this “crown,” this fresh Apple Bundt Cake is truly fit for a queen, king, princess or prince.
Nordic Ware makes a lot of other designs and of course, they have the classic design that started it all. This cake easily lends itself to an icing or glaze, but the intricacies of this design didn’t necessitate one. A good cream cheese icing or caramel glaze would be perfect. Just be sure to let the cake cool completely before covering.
Who needs a recipe when you can just look at all of the pretty pictures? I couldn’t bring myself to cut The Crown for any pictures. This cake was ALMOST too pretty to eat, but, alas, I wouldn’t dare provide y’all (in my best Texas twang) with a recipe I had not tried myself. 😉
Because it was so awesome, here are all the deets you need to make this moist, fruitful and delectable bundt cake! Perfect, easy to make, addition to your Thanksgiving spread or anytime of the year.
Fresh Apple Bundt Cake
Servings: 10 – 12 Slices
Prep Time: 20 Minutes
Cook Time: 1 hr
- 3 Cups + 1/8 Cup All-Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- 1/4 tsp Ground Cloves
- 1/4 tsp Nutmeg
- 1/4 tsp Salt
- 1 Cup Canola Oil
- 1/2 Cup Apple Sauce
- 1 Cup Granulated Sugar
- 1 Cup Brown Sugar
- 2 Eggs, room temperature
- 2 tsp Vanilla Extract
- 2 Cups Granny Smith Apples, peeled and diced
- 1/2 Cup Pecans, coarsely chopped
- Spray the inside of the bundt pan with nonstick spray, shake about 1/8 Cup of flour around the inside of the pan to coat it completely, turn upside down to dump excess, and set pan aside.
- Preheat oven to 350 degrees.
- In a large mixing bowl, mix remaining 3 Cups of flour, baking powder, baking soda, cinnamon, cloves, nutmeg, salt and set aside.
- In a large bowl fitted for a stand mixer, put canola oil, apple sauce, granulated sugar, brown sugar, eggs and vanilla extract. Mix on medium speed for 2 minutes.
- Add dry mixture to the wet mixture and mix on low speed until combined.
- Fold in apples and pecans, taking care not to beat the batter.
- Pour batter in prepared bundt pan and place in oven to cook for 1 hr or until a cake tester or toothpick comes out clean.
- After removing cake from the oven, allow the cake to cool in the pan for 10 minutes.
- Put a plate on top, covering the cake and the bundt pan. While holding the plate and the pan, flip the pan over, the cake should release with a couple of shakes and lifting of the bundt pan.
© 2016 Biscuits & Savvy
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