Cinnamon Apple Bundt Cake
90 Minutes |Serves 6-8
Cake
2¼ cups All-Purpose Flour
¾ cup Dark Brown Sugar Packed
1 Tbsp Ground Cinnamon
½ tsp Ground Nutmeg
2 tsp Baking Powder
1 tsp Table Salt
¾ cup Vegetable Oil
1½ tsp Vanilla Extract
3 Large Eggs
2 Medium Granny Smith Apples Peeled, Cored and Finely Chopped
Glaze
¾ cup Confectioners’ Sugar
½ tsp Vanilla Extract
2 tsp Milk
Preheat the oven to 325 degrees.
Generously spray a bundt pan with nonstick cooking spray.
Combine the flour, baking powder, salt, cinnamon and nutmeg in a medium-sized mixing bowl.
With an electric mixer, whisk together the vegetable oil, brown sugar, vanilla extract and eggs. Whisk for 2 minutes. Add in the dry ingredients and continue to whisk for 1 minute. Scrape down the sides of the bowl and whisk for an additional 1 minute. Fold in the apples and stir to evenly distribute.
Evenly distribute the batter in the bundt pan.
Bake on the middle rack of the oven for 40-45 minutes or until a toothpick comes out clean.
Cool the cake in the pan for 15 minutes. Slide a knife around the edges of the pan and turn the cake over on a platter. Allow the cake to cool for 10 minutes and drizzle with the glaze.
Cake
2¼ cups All-Purpose Flour
¾ cup Dark Brown Sugar Packed
1 Tbsp Ground Cinnamon
½ tsp Ground Nutmeg
2 tsp Baking Powder
1 tsp Table Salt
¾ cup Vegetable Oil
1½ tsp Vanilla Extract
3 Large Eggs
2 Medium Granny Smith Apples Peeled, Cored and Finely Chopped
Glaze
¾ cup Confectioners’ Sugar
½ tsp Vanilla Extract
2 tsp Milk
Preheat the oven to 325 degrees.
Generously spray a bundt pan with nonstick cooking spray.
Combine the flour, baking powder, salt, cinnamon and nutmeg in a medium-sized mixing bowl.
With an electric mixer, whisk together the vegetable oil, brown sugar, vanilla extract and eggs. Whisk for 2 minutes. Add in the dry ingredients and continue to whisk for 1 minute. Scrape down the sides of the bowl and whisk for an additional 1 minute. Fold in the apples and stir to evenly distribute.
Evenly distribute the batter in the bundt pan.
Bake on the middle rack of the oven for 40-45 minutes or until a toothpick comes out clean.
Cool the cake in the pan for 15 minutes. Slide a knife around the edges of the pan and turn the cake over on a platter. Allow the cake to cool for 10 minutes and drizzle with the glaze.
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