Apple Bundt Cake
Few cake recipes are as satisfying as a well-made Apple Bundt Cake. The star here is (450 g / 16 oz) white granulated sugar, supported by a short list of everyday ingredients. It is naturally vegetarian, so it suits mixed tables without any substitutions. Read through the tips before you start — a couple of small details go a long way with this one.
- Cook 2h
- Total 2h
- Level Easy
Ingredients
- 2 cup (450 g / 16 oz) white granulated sugar
- Zest of 1 Lemon
- 4 Eggs
- 1 cup (250 ml / 8.5 fl oz) vegetable oil
- 1 tsp Vanilla
- 2 cup (275 g / 9.7 oz) flour
- ½ tsp Allspice
- ½ tsp Ground Nutmeg
- 2 tsp Baking Powder
- 2 tsp Baking soda
- 1 tsp Salt
- 1 tsp Ground Cinnamon
- 3 large Tart apples, grated
- ½ cup (40 g / 1.4 oz) raisins
Method
- Mix quickly the sugar and lemon rind in a food processor.
- Add eggs and blend until it becomes a nice cream.
- Continue blending while slowly adding the oil. Blend until well mixed and add vanilla.
- In a separate bowl sift the dry ingredients all together (flour, allspice, nutmeg, baking powder, baking soda, salt and cinnamon).
- Mix the dry ingredients slowly into the batter, blending until it becomes nice and thick.
- Add grated apples and blend quickly into batter just to mix. Be sure not to overblend and shred the apples too much.
- Add raisins, and pulse the processor as to just mix them in and not shred them.
- Bake in a bundt pan for 55 minutes at approximately 320°F (160°C; gas mark 3) or until a knife inserted into the center comes out clean.
Tips for the best Apple Bundt Cake
- Read the whole method before you start and measure out the 14 ingredients first — it keeps the pace relaxed once the heat is on.
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Keep the simmer gentle. A hard boil toughens (450 g / 16 oz) white granulated sugar and drives off the liquid too fast.
Variations
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
What can I substitute for (450 g / 16 oz) white granulated sugar?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Apple Bundt Cake ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Apple Bundt Cake recipe hard to make?
It is rated hard: 14 ingredients and 8 steps. Follow the order and the tips above and it is very forgiving.
How long does Apple Bundt Cake take to make?
About 2 hours in total — roughly under an hour of preparation and 2 hours of cooking.
Is Apple Bundt Cake vegetarian?
Yes — this version is vegetarian as written. Always check packaged ingredients if you have strict requirements.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
0 comments