Perfect Homemade Autumn Glory Apple Bundt Cake
This cake is infused with the warm flavors of fresh apples and aromatic spices, making it a delightful dessert for chilly evenings or festive gatherings.
Equipment
- Bundt Pan
- Mixing Bowl
- Electric Mixer
Ingredients
Dry Ingredients
- 3 cups All-Purpose Flour Provides structure and stability.
- 2 cups Granulated Sugar Sweetens the cake and retains moisture.
- 1 tablespoon Baking Powder Leavening agent for a light texture.
- 2 teaspoons Ground Cinnamon Adds warmth and depth of flavor.
- 1/4 teaspoon Ground Nutmeg Elevates the flavor profile.
- 1 teaspoon Salt Balances sweetness and enhances flavors.
Wet Ingredients
- 1 cup Unsalted Butter Adds richness and moisture.
- 4 large Eggs Binds ingredients together.
- 3 cups Peeled, Chopped Apples Provides natural sweetness and juiciness.
- 1 cup Whole Milk Adds moisture to the batter.
Glaze
- 1 cup Powdered Sugar Creates a sweet topping.
- 2-3 tablespoons Water To achieve desired glaze consistency.
Instructions
- Preheat your oven to 350°F (175°C).
- Grease your Bundt pan thoroughly with butter or non-stick spray.
- In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
- Fold in the chopped apples until evenly distributed.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting onto a wire rack.
- Mix powdered sugar with water to create a glaze and drizzle over the cooled cake.
- Slice and serve the cake to enjoy the delightful flavors of fall!
Notes
Store leftovers in an airtight container at room temperature for up to three days or in the refrigerator for a week.