Apple Bundt Cake (Print Version)

# Ingredients:

→ Apple Bundt Cake

01 - 3 cups All-Purpose Flour
02 - 1 teaspoon Baking Soda
03 - 1 teaspoon Ground Cinnamon
04 - 1 teaspoon Salt
05 - ½ teaspoon Ground Nutmeg
06 - 2 cups Granulated Sugar
07 - ½ cup Vegetable Oil
08 - 2 teaspoons Vanilla Extract
09 - ⅔ cup Unsweetened Applesauce
10 - 2 Large Eggs, room temperature
11 - 3 cups Granny Smith Apples, peeled and finely chopped (about 3 large apples)
12 - 1 cup Chopped Walnuts

→ Brown Sugar Glaze

13 - ½ cup Unsalted Butter
14 - 2 teaspoons Heavy Whipping Cream
15 - ½ cup Light Brown Sugar, lightly packed
16 - 1 teaspoon Vanilla Extract

# Instructions:

01 - Adjust the oven rack to 2nd level position (just above center) and preheat the oven to 165°C (325°F).
02 - Generously coat a 10-cup size bundt pan with a flour-based baking spray. Alternatively, grease and flour the pan thoroughly. Set aside.
03 - In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, and ground nutmeg. Set aside.
04 - Peel and chop the apples into small chunks then add them into the whisked dry mixture to coat. Add the chopped walnuts and toss to incorporate.
05 - In a large mixing bowl, whisk together the granulated sugar, vegetable oil, and vanilla extract. Add the applesauce and eggs, whisking until well blended.
06 - With a spatula, fold the dry ingredients mixture (containing the coated apples and walnuts) into the wet ingredients until just combined. Avoid overmixing.
07 - Transfer the batter into the prepared bundt pan and give the pan a few light taps on the counter to release any trapped air bubbles.
08 - Bake for 55-70 minutes at 165°C (325°F) until golden brown and a cake tester inserted into different parts of the cake comes out clean with no batter or wet crumbs.
09 - Remove from the oven and place on a wire cooling rack for approximately 10 minutes. Gently slide a small paring knife around the edges to loosen the cake.
10 - Invert the bundt cake onto a wire cooling rack, then carefully remove the pan. You can cool the cake completely before glazing or add the glaze while the cake is still warm.
11 - In a medium-size saucepan over medium heat, combine the unsalted butter, heavy whipping cream, light brown sugar, and vanilla extract.
12 - Stir continuously and bring the mixture to a boil until the brown sugar has completely dissolved.
13 - Remove from heat and let the glaze rest for 10-15 minutes to thicken to the proper consistency.
14 - Pour the warm glaze evenly over the top of the apple bundt cake, allowing it to drip down the sides naturally.

# Notes:

01 - This cake can be stored at room temperature in an airtight container for up to 3 days.
02 - For best flavor, use tart Granny Smith apples that hold their shape during baking.

Back