Recipes from the heart since 2008

Apple Cinnamon Bundt Cake

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There’s nothing better than the smell of apples and cinnamon baking in the oven. So grab a bushel of fresh, crisp Fall apples and give this delicious cake a try. I’ve served this cake on several occasions, and received thumbs up all around.

Ingredients:
2 1/2 cups all-purpose flour
1 Tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup unsalted butter, melted
1 1/2 cup packed light brown sugar
4 large eggs
6 medium tart apples, peeled, cored, and sliced 1/4-inch thick
1 cup powdered sugar
1 teaspoon milk

Directions:

  1. Pre heat oven to 350 degrees F.
  2. In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda. Set aside.
  3. In a large bowl, whisk melted butter with brown sugar and eggs until mixture is smooth.
  4. Gradually whisk flour mixture into butter mixture until just combined (do not over mix).
  5. With a rubber spatula, fold in apple slices.
  6. Coat a 3-quart non-stick Bundt pan with Pam cooking spray.
  7. Spoon batter into prepared pan, and smooth top.
  8. Baked 50-60 minutes, until a knife inserted in middle of cake comes out clean.
  9. Transfer pan to wire rack to cool 15 minutes. Invert cake onto wire rack to cool completely.
  10. In a small bowl, whisk together powdered sugar and milk to form a thick yet pourable glaze (add additional drops of milk if necessary). Drizzle over cooled cake and let sit before serving.
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