Introduction
There’s something magical about a perfectly baked apple cake that transports you straight back to childhood. This Melt-in-the-Mouth Apple Bundt Cake delivers that nostalgic experience with every bite. Ready in just 10 minutes of prep time, this delightfully moist cake combines the sweetness of fresh apples with a tender, fluffy crumb and a glossy jam glaze. The ring shape creates the perfect balance of golden crust and soft interior, making it an ideal treat for family gatherings, afternoon tea, or whenever you need a comforting taste of homemade goodness.
Ingredients
For the cake batter:
- 4 large eggs
- A pinch of salt
- 225 g (1⅛ cups) granulated sugar
- 180 ml (¾ cup) vegetable oil
- 225 ml (1 cup) milk
- 375 g (3 cups) all-purpose flour
- 24 g (5½ teaspoons) baking powder
For the apple filling and topping:
- 1-2 medium apples (about 200-250 g/7-9 oz)
- 2 tablespoons granulated sugar
- 30 g (2 tablespoons) butter
- 2 tablespoons cherry jam
Instructions
Preparation
- Preheat your oven to 180°C (350°F).
- Thoroughly grease a 9-10 inch (23-25 cm) bundt pan with butter or cooking spray.
Making the Batter
- In a large bowl, crack the 4 eggs and add a pinch of salt. Beat until foamy.
- Gradually add 225 g sugar while continuing to beat until the mixture becomes pale and slightly thickened.
- Slowly pour in 180 ml vegetable oil while beating at medium speed.
- Add 225 ml milk and mix until well incorporated.
- In a separate bowl, whisk together 375 g flour and 24 g baking powder.
- Gradually fold the flour mixture into the wet ingredients, stirring just until combined. Be careful not to overmix.
Preparing the Apples
- Peel, core, and dice the apples into small cubes (approximately 1 cm/½ inch).
- In a small pan, melt 30 g butter over medium heat.
- Add the diced apples and sprinkle with 2 tablespoons of sugar.
- Sauté for 3-4 minutes until the apples just begin to soften and caramelize. Remove from heat and let cool slightly.
Assembling and Baking
- Pour half of the batter into the prepared bundt pan.
- Distribute two-thirds of the sautéed apples evenly over the batter.
- Pour the remaining batter over the apples.
- Scatter the remaining apple pieces on top.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes.
Glazing
- While the cake is cooling, warm 2 tablespoons of cherry jam in a small saucepan over low heat until it becomes liquid.
- Gently invert the cake onto a serving plate.
- Brush the warm jam glaze over the entire surface of the cake, ensuring an even coating.
- Allow the glaze to set for about 10 minutes before serving.
Nutritional Information
Per serving (1 slice, assuming 12 slices per cake):
- Calories: 320
- Fat: 15g
- Carbohydrates: 42g
- Protein: 5g
- Fiber: 1g
- Sugar: 22g
- Sodium: 230mg
Timing:
- Preparation time: 10 minutes
- Cooking time: 45 minutes
- Cooling time: 15 minutes
- Total time: 1 hour 10 minutes
Cooking Tips and Tricks
- Room temperature ingredients: For the fluffiest texture, ensure your eggs and milk are at room temperature before mixing.
- Don’t overmix: Stir the batter just until the ingredients are combined. Overmixing will develop the gluten in the flour, resulting in a tougher cake.
- Apple varieties: Granny Smith apples provide tartness that balances the sweetness, while Honeycrisp or Gala offer sweeter notes. Choose based on your preference.
- Even baking: To ensure even baking, place the bundt pan on the middle rack of your oven.
- Testing doneness: Insert a wooden skewer into the thickest part of the cake; it should come out clean or with a few moist crumbs when the cake is done.
- Perfect release: Let the cake cool for exactly 15 minutes before turning it out. Too short, and it may fall apart; too long, and it might stick to the pan.
Variations and Substitutions
Dairy-free version:
- Replace milk with almond, soy, or oat milk
- Use dairy-free butter alternative for sautéing apples
Gluten-free adaptation:
- Substitute all-purpose flour with a gluten-free baking blend at a 1:1 ratio
- Add ½ teaspoon of xanthan gum if your blend doesn’t include it
Flavor enhancements:
- Add 1 teaspoon of cinnamon or vanilla extract to the batter
- Replace cherry jam with apricot or orange marmalade for different flavor profiles
- Mix in ½ cup of chopped walnuts or pecans for added texture
Sweetener options:
- Reduce sugar to 180g for a less sweet version
- Replace up to half the sugar with brown sugar for a deeper caramel flavor
Common FAQs
Q: Why did my cake sink in the middle?
A: This usually happens when there’s too much leavening agent or when the oven door is opened during baking. Measure the baking powder precisely and avoid opening the oven during the first 30 minutes of baking.
Q: Can I make this cake ahead of time?
A: Yes! This cake actually tastes even better the next day as the flavors have time to meld. Store in an airtight container after completely cooling.
Q: My cake is sticking to the bundt pan. What can I do?
A: Make sure to thoroughly grease every crevice of your bundt pan, especially if it has an intricate pattern. A cooking spray with flour works best, or you can dust a buttered pan with a light coating of flour.
Q: Can I freeze this apple cake?
A: Absolutely. Wrap the cooled, unglazed cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight at room temperature and apply the glaze before serving.
Q: What’s the best way to store leftover cake?
A: Store covered at room temperature for up to 3 days, or refrigerate for up to a week. Bring refrigerated cake to room temperature before serving for best texture and flavor.
Storage and Make-Ahead Tips
Short-term storage: Keep the cake covered at room temperature for up to 3 days. The flavors will continue to develop, making it even more delicious on day 2.
Refrigeration: For longer storage, refrigerate the cake in an airtight container for up to 7 days. Allow it to come to room temperature before serving.
Freezing: This cake freezes beautifully for up to 3 months. For best results:
- Cool the cake completely
- Skip the glaze if freezing
- Wrap tightly in plastic wrap, then aluminum foil
- Label with date and contents
- Thaw overnight at room temperature
- Apply fresh glaze after thawing
Make-ahead options:
- Prepare the cake batter and store in the refrigerator for up to 24 hours before baking
- Bake the cake 1-2 days before serving for enhanced flavor
- Prepare sautéed apples a day ahead and refrigerate until ready to use
This apple bundt cake is not just a dessert but a warm embrace of childhood memories in every slice. Its simplicity belies the complex flavors and textures that make it a timeless favorite for generations of bakers. Whether served warm with a scoop of vanilla ice cream or enjoyed with afternoon tea, this melt-in-the-mouth treat is sure to become a cherished recipe in your collection.
