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Super Moist Apple Bundt Cake

Super Moist Apple Bundt Cake

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Submitted by ChefDean

Super moist apple bundt cake packed with four grated apples, cinnamon, and optional walnuts. A one-bowl tube cake with a tender crumb that stays soft for days under a powdered sugar dusting.

YIELD

16 servings

PREP

15 min

COOK

60 min

READY

75 min

Super moist apple bundt cake leans on grated apples to do most of the work. Four medium apples release their juice into the batter as it bakes, which is why this cake stays tender on day three when most cakes have gone dry. A single teaspoon of cinnamon is enough to round out the apple without crossing into spice cake territory.

Grate the apples on the large holes of a box grater, not the small ones. Fine shreds disappear into the batter and you lose the little pockets of fruit that give every slice its character. Peel them first; the skins won’t break down and end up as tough strings in the crumb.

Don’t overmix once the apples go in. A gentle fold keeps the cake light. Bashing the batter develops gluten and you’ll end up with a chewier, denser slice instead of the airy crumb the title promises.

Let the cake cool fully in the pan for 20 minutes before turning it out. Apple cakes are heavy and a hot, fragile crumb tears under its own weight. Once it’s released, dust with powdered sugar through a fine sieve for that classic snowy finish.

Pro Tips

  • Use a mix of apples: tart Granny Smith for structure, sweet Honeycrisp or Fuji for flavor. All-tart can taste sharp; all-sweet can taste flat.
  • Grease the bundt pan generously, getting into every detail of the design with a pastry brush. Missed crevices mean torn cake on release.
  • Toast the walnuts before folding them in. It deepens the flavor and keeps them from going soft in the moist batter.

Variations

  • Swap walnuts for pecans or skip nuts entirely for an allergy-friendly version.
  • Add ¼ cup of raisins or chopped dates for sweet chewy bursts.
  • Drizzle a simple caramel glaze over the cooled cake instead of powdered sugar for a richer finish.

Ingredients

3 3
LARGE LARGE EGGS
well beaten
1 ¾ 414
CUPS ML SUGAR
1 237
CUP ML VEGETABLE OIL
2 473
CUPS ML ALL-PURPOSE FLOUR
sifted
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML SALT
1 5
TEASPOON ML VANILLA EXTRACT
4 4
MEDIUM MEDIUM APPLES
peeled, grated
1 237
CUP ML WALNUTS
chopped, optional
1
X POWDERED SUGAR
for garnish *

Directions

Mix first 8 ingredients together.

Fold in grated apples and walnuts if using.

Bake in greased tube or bundt pan at 350℉ (180℃) F for 1 hour.

Cool.

Sprinkle with powdered sugar.

* not incl. in nutrient facts Arrow up button

Comments


PrairieWitch

Flour that greased Bundt pan! Or you'll wind up with a "pile" of cake!

anonymous

so good -so moist- will definitely make again..I used Pecans..just plain AWESOME..

 

 

Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 1359 51% from fat
 % Daily Value *
Total Fat 77g 119%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 159mg 53%
Sodium 486mg 20%
Total Carbohydrate 52g 52%
Dietary Fiber 6g 23%
Sugars g
Protein 38g
Vitamin A 5% Vitamin C 10%
Calcium 6% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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