Spiced Apple Bundt Cake: My Top 6 Easy Steps
This Spiced Apple Bundt Cake is a warm and inviting dessert, perfect for any occasion. It features tender apples baked into a moist, spiced cake, creating a comforting treat that's easy to make and even easier to enjoy.
Equipment
- Measuring cups and spoons
- Mixing bowls (medium and large)
- Whisk
- Electric mixer
- Spatula
- 12-cup Bundt pan
- Wire rack
- Small bowl (for glaze)
Ingredients
For the Cake
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 3 cups Granny Smith apples peeled, cored, and finely diced
For the Glaze
- 1 1/2 cups powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
Preparation
- Preheat oven to 350°F (175°C). Thoroughly grease and flour a 12-cup Bundt pan.
Combine Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
Cream Butter and Sugar
- In a large bowl, cream softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
Alternate Wet and Dry
- Gradually add dry ingredients to wet, alternating with buttermilk, starting and ending with dry ingredients. Mix until just combined and fold in diced apples.
Bake
- Pour batter into the prepared Bundt pan and bake for 50-60 minutes, or until a wooden skewer comes out clean.
Cool and Glaze
- Cool cake in the pan for 10-15 minutes, then invert onto a wire rack to cool completely. Whisk together powdered sugar, milk, and vanilla for glaze and drizzle over the cake.
Notes
For an extra touch, toast some pecans and sprinkle them over the top of the cake with the glaze. If you don't have buttermilk, you can make your own by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk and letting it sit for 5 minutes.