Raw Apple Bundt Cake

The name says it all: this cake leans on three full cups of raw, chopped apples stirred straight into the batter. As they bake, they soften and weep their juices into the crumb, which is exactly why this cake turns out so dense and almost pudding-moist.

The batter looks alarmingly thick when you mix it, more like a stiff dough than a pourable cake batter. Don’t panic and don’t add liquid; the apples release plenty of moisture in the oven.

Flaked coconut, chopped dates, and pecans pack in chew, natural sweetness, and toasty crunch, turning each slice into something between a cake and a fruit-and-nut loaf.

Because it’s so heavy and packed, it bakes long and low so the center cooks through without the outside drying out. It needs no frosting, though a dusting of powdered sugar never hurts.

Kitchen Tips

• Don’t thin the batter; it’s meant to be thick, and the raw apples add the moisture as it bakes.
• Grease and flour the bundt pan thoroughly so this dense, sticky cake releases cleanly.
• Test with a skewer in the center; a heavy cake like this needs the full low-and-slow bake.
• Cool in the pan 15 minutes before turning out so it doesn’t break apart.

Variations

• Swap pecans for walnuts, or leave the nuts out for a nut-free cake.
• Use raisins or dried cranberries in place of, or alongside, the dates.
• Add a cream cheese or caramel glaze for a more decadent finish.