Apple picking is a relatively new favorite fall tradition around here. This not nearly long enough season begins in early September and ends sometime in October. The euphoria felt walking through an orchard and filling up a bushel, or maybe two, of perfect, flawless, crisp apples on a glorious weather day is akin to experiencing the kind of heart racing, goosebumps exhilaration one might associate with rafting down the rapids of a Montana river or hiking in the mountains on a glorious day. Okay, maybe I am slightly exaggerating about what it feels like to go apple picking. But just slightly. Last year we just missed out on the Honeycrisp picking season (someone wasn't paying attention), but fortunately not the Granny Smith and Fuji Apple season. So as not to miss out on gathering the beloved Honeycrisp apples hanging in wait on trees this year, I already have my calendar marked with the first and last days they can be picked. And this just could be the year I finally learn to overcome my canning anxiety in order to successfully and safely put up jars of this homemade applesauce.
There is no shortage of apple recipes on the blog, but this is the first time a bundt cake made with apples is making an appearance. If there was ever a bundt cake to get excited about and to embrace the fall apple season, it would be this dense crumb, moist, packed with flavor Cinnamon Apple Bundt Cake. There may no more ideal cake to welcome in the fall season.
While baking in the oven, this Cinnamon Apple Bundt Cake creates the most intoxicating aroma. With the scents of apples, brown sugar, pecans, cinnamon, nutmeg, and caramel floating in the air, the anticipation of savoring a slice of the cake is intensified.
When it comes to choosing apples for baking, there is no shortage of opinions on which apples are best. However, Honeycrisps and Granny Smiths are the two appearing most often on best baking apple lists. You can use either one in this cake, however, my love of and loyalty to Honeycrisp apples makes them my go to choice. To finely dice or to grate is the second apple decision you need to make. Your choice will have an affect on the cake's texture. If you like the flavor of apple but don't want to see bits of apples in your cake, grate them. But, if you love seeing and tasting tiny bits of apples studded in the cake, then finely dice them (slightly smaller than 1/4" dice). I might be slightly biased but I believe the finely diced apples contribute to the greatness of this cake.
Brown sugar not only adds a deep, rich flavor, it helps to keep the cake moist. The use of both cinnamon and nutmeg give the cake a level of spice you might find in those homemade cake donuts sold at Farmer's Market. In addition to vanilla, caramel syrup in added to the cake batter. Because who wouldn't want some subtle caramel flavor in their apple cake? It's a game changer!
As far as bundt cakes go, this one comes together pretty easy. Dry ingredients are whisked together, wet ingredients are blended in a mixer. Both are folded together before the finely diced apples are added in. That's it! The only thing as important as not over mixing the batter, is preparing the bundt pan. After years of using vegetable spray, melted butter, room temperature butter, and oil, brushing on room temperature butter with a pastry brush and then lightly dusting with flour is the way I now prepare my bundt pans. Using a pastry brush helps to get the butter into the grooves of the bundt pan, making for a successful cake release. Even if you are using a non-stick bundt pan, you must butter and flour your pan!
Baking time for the Cinnamon Apple Bundt Cake will range from 55-65 minutes. Because all ovens bake a little differently, begin checking for doneness at the 55 minute mark.
I don't know about you, but I almost always take a deep breath when I unmold a bundt cake. Letting the baked cake rest on a wire rack for 10-11 minutes before inverting it onto a cake platter is just long enough for it to successfully release.
The only thing this Cinnamon Apple Bundt Cake needs a generous dusting of confectionary sugar. It's the perfect finishing touch.
As excited as you may be to dive into this moist, deeply flavorful, textured cake, I recommend waiting at least an hour before cutting a slice. I promise it will be worth the wait.
This is an insanely scrumptious Cinnamon Apple Bundt Cake. Destined to become one of your favorites, a bundt cake staple. This cake is worthy of being served for Rosh Hashanah, to make for a weekend gathering, or simply to celebrate the arrival of the fall apple season. It's the kind of 'leave no crumbs behind' cake having flavors that will linger on your palate long after you have cleaned your plate. What are you waiting for? Happy apple season!
Recipe
Cinnamon Apple Bundt Cake
Serves 10-12
Ingredients
4 Tablespoons unsalted butter, room temperature
3 cups (390g) all-purpose flour
1 ever so slightly rounded teaspoon baking soda
1 teaspoon Kosher salt
2 heaping teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 1/4 cups canola or vegetable oil
1 1/2 cups (300g) dark brown sugar
1/2 cup (120g) sour cream
3 large eggs, room temperature
1 teaspoon vanilla
1 Tablespoon caramel syrup (e.g. Torani's)
3 cups (345g) peeled and finely diced apples (i.e., Honeycrisp, Granny Smith, or a combination of both)
1 cup (104g) pecans, toasted and finely ground
Confectionary sugar, for dusting the baked cake
Directions
1. Preheat oven to 350 degrees (F). Brush a 10 cup capacity bundt pan with 4 Tablespoons of room temperature unsalted butter (using a pastry brush) and lightly dust with flour. Shake out any excess flour. Set pan aside.
2. In a large bowl, whisk together the flour, ground pecans, baking soda, Kosher salt, cinnamon, and nutmeg until well blended. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, add in the oil and dark brown sugar. Beat for approximately 2 minutes.
4. Add in the sour cream, vanilla, and caramel syrup. Beat just until blended.
5. Beat in the eggs one at a time. After all of the eggs have been added continue beating for 1 additional minute.
6. Pour the liquid mixture into the dry ingredients. Fold just until blended but leaving a few streaks of the flour mixture.
7. Add in the finely diced apples, folding until fully incorporated (no flour streaks should remain).
8. Pour and/or spoon the mixture into the prepared bundt ban. Smooth the top of the batter with an offset spatula. Place the bundt pan on a large baking sheet.
9. Bake the bundt cake for 55-65 minutes (rotating the baking pan halfway through) or until a toothpick or skewer inserted into the cake comes out clean.
10. Remove from the oven and let the cake rest for 10-11 minutes. Invert the cake onto a platter. Tap on the pan to help release the cake from the pan.
11. Let the cake cool for at least 45-60 minutes before dusting with confectionary sugar.
Notes: (1) I used 2 large Honeycrisp apples, cutting then to around or slightly smaller than a 1/4" dice, to get the three cups of diced apples. If you can't find large apples, then use 3 medium sized apples. You could easily use Granny Smith or a combination of Honeycrisp and Granny Smith apples. (2) To toast the pecans, place them on a baking sheet into a preheated 350 degree (F) oven. Bake for about 8 minutes. Remove from the oven and immediately transfer to a plate to allow to cool before processing in a food processor. (3) I used this Nordicware Bundt Pan. (4) This cake was equally delicious and moist on day two as it was on day one. Make sure to tightly cover any leftovers with plastic wrap.
