Double Apple Bundt Cake
Indulge in the warm, spiced flavors of fall with this Double Apple Bundt Cake, a moist and irresistible dessert that celebrates the best of the apple season. This from-scratch bundt cake features a perfect pairing of tart fresh apples and sweet, creamy applesauce to create a double layer of fruity goodness in every bite. Fragrant cinnamon and nutmeg lend cozy, autumnal notes, while optional chopped walnuts or pecans add a delightful crunch. Topped with a drizzle of silky vanilla glaze, this stunning bundt cake is as beautiful as it is delicious. Perfect for holiday gatherings, coffee breaks, or any sweet craving, this versatile apple dessert is easy to make and stores well for up to three days. With simple preparation and irresistible flavor, this home-baked treat will quickly become a family favorite.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.75 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 0.5 cups Packed brown sugar
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 1 cups Unsweetened applesauce
- 2 cups Fresh apples (peeled, cored, and finely chopped)
- 0.75 cups Chopped walnuts or pecans (optional)
- 1 cups Powdered sugar (for glaze)
- 2 tablespoons Milk (for glaze)
- 0.5 teaspoons Vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition, and then mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the applesauce, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Gently fold in the chopped apples and optional walnuts or pecans with a spatula until evenly distributed.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
Drizzle the glaze over the cooled bundt cake, letting it drip down the sides.
Slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
5238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.8 g | 287% | |
| Saturated Fat | 102.5 g | 512% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 947 mg | 316% | |
| Sodium | 2781 mg | 121% | |
| Total Carbohydrate | 775.9 g | 282% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 505.7 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 435 mg | 33% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 1794 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
