Apple Bundt Cake
A delightful dessert blending sweet apples with comforting cinnamon, resulting in a moist and tender cake perfect for any occasion.
Ingrédients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
Fruits and Nuts
- 1 cup apples, peeled and chopped
- 1/2 cup chopped nuts (optional)
Toppings
- to taste Powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a bundt pan thoroughly with butter or non-stick spray.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon.
Mixing
- In another large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Gently fold in the chopped apples and nuts (if using).
Baking
- Pour the batter into the prepared bundt pan, spreading it evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Dust with powdered sugar after it’s completely cooled.
Notes
Store any leftovers in an airtight container in the refrigerator for 5-7 days. You can freeze the cake wrapped tightly for up to three months.