Chocolate Apple Cake
Submitted by billcreitz
A spiced chocolate apple bundt cake with diced green apples, currants, cinnamon, nutmeg, and allspice, finished with a brandy-cinnamon glaze. Moist, warmly spiced, and perfect for fall baking.
YIELD
8 servingsPREP
10 minCOOK
60 minREADY
100 minChocolate and apples might sound unexpected, but one bite of this warmly spiced bundt cake and you’ll wonder why the pairing isn’t more famous.
Cocoa-rich batter gets loaded with diced green apples and currants, then perfumed with cinnamon, nutmeg, and allspice. The apples melt into the crumb as it bakes, keeping every slice incredibly moist.
A brandy-cinnamon glaze drizzled over the top adds a boozy sweetness that makes the whole kitchen smell like autumn. Serve it warm with coffee or let it cool to room temperature for a denser, more fudgy slice.
Kitchen Tips
- Use tart green apples like Granny Smith; sweet apples turn mushy and overly sugary in the batter
- Beat the eggs in one at a time and mix the flour in gently; over-beating makes bundt cakes tough
- Cool in the pan for a full 20 minutes before unmolding so the cake holds its shape
- The brandy glaze thickens fast, so drizzle it while it’s freshly mixed for the best flow down the sides
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Generously grease a 12-cup bundt pan.
In a large bowl, beat together oil, butter, and granulated sugar about 2 minutes.
With mixer on low, beat in cocoa, 1 teaspoon cinnamon, nutmeg, and allspice.
With mixer on medium, add eggs, one at a time, beat well after each addition.
Sift together flour, baking soda, and salt.
Add to chocolate mixture, beating only enough to combine.
Stir in apples and currants.
Turn batter into prepared pan and spread evenly.
Bake 55 to 60 minutes, or until a cake tester inserted in center comes out clean.
Let cool in pan 20 minutes, then unmold onto a rack to cool completely.
Meanwhile, prepare glaze: In a small bowl, whisk together powdered sugar, remaining 1 teaspoon cinnamon, and brandy until smooth.
Drizzle over cool cake, letting some run down side.
Serve warm or at room temperature.
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