How To Make Best Fresh Apple Bundt Cake
Packed with coconut, walnuts, and the sweet spice of cinnamon, this apple bundt cake is a wonderful treat finished with sugar glaze.
Serves:
Ingredients
For the Cake:
- 1½cupsvegetable oil
- 2cupssugar
- 3eggs,slightly beaten
- 3cupswhite flour
- 1½tspbaking soda
- 1tspvanilla
- 1tspsalt
- 1tspcinnamon
- 3cupspeeled apples,chopped, (varieties that are good for baking i.e. Granny Smith, Gravenstein, Fuji)
- 1cupcoconut,sweetened shredded
- 1cupnuts,walnuts or pecans, chopped
For the Glaze:
- ½sticksweet butter
- 1cupbrown sugar
- 3tbspmilk
Instructions
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Preheat oven to 3500 degrees F.
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Beat together the sugar and oil. Add the eggs. In a separate bowl, sift together the flour, baking soda, salt, and cinnamon.
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Add dry ingredients to oil sugar eggs mixture in thirds, beating to incorporate after each addition. Mix in the vanilla, apples, coconut, and chopped nuts.
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Bake at 350 degrees F in a greased and floured bundt cake pan for about 1 hour. Test around the centers with a long thin bamboo skewer or toothpick to make sure the cake is done.
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When cool enough to handle, gently remove from the pan. Let sit on a rack to cool completely.
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If the dough has raised substantially around the middle areas of the bundt ring, use a bread knife to gently level off the cake so that it sits even.
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Blend glaze ingredients and cook until melted. Place the cake on its serving dish.
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Prick all around the top of the cake with a fork so that when the glaze is applied it easily seeps into the cake.
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Use a pastry brush to apply the glaze liberally around the surface areas of the cake or use a spoon to dribble the glaze on the cake.
Nutrition
- Calories: 693.76kcal
- Fat: 41.41g
- Saturated Fat: 7.47g
- Trans Fat: 0.37g
- Monounsaturated Fat: 25.28g
- Polyunsaturated Fat: 6.54g
- Carbohydrates: 76.92g
- Fiber: 2.94g
- Sugar: 48.55g
- Protein: 7.03g
- Cholesterol: 50.49mg
- Sodium: 375.60mg
- Calcium: 39.07mg
- Potassium: 189.22mg
- Iron: 1.28mg
- Vitamin A: 51.83µg
- Vitamin C: 1.37mg
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