Easy Apple Pie Bundt Cake

We absolutely love baking with apples and other local fruits. Unlike many other fruits and berries, apples are available year-round, often even locally grown, because they can be stored for an extremely long time. Besides their availability, the versatility of apples and all the things you can do with them is simply wonderful. This delicious Apple Pie Bundt Cake is just one of many examples that show what you can do with a few apples. If you ever run out of baking ideas – a simple and delicious apple cake is always a great option!

A simple Bundt cake might not seem particularly exciting at first glance, but as always in life – it’s what’s inside that counts more than what’s on the outside, right? Never judge a book by its cover! In our case here, it’s the apples we mentioned earlier, which are incorporated into the batter. A generous portion of apples, as you can probably see in some of the photos.

Unlike other, maybe more »classic« bundt cake recipes with apples, we decided to use the apples as a kind of filling here, instead of distributing them evenly throughout the batter. This should also explain the name we gave this cake. In an apple pie, the chopped apples are also encased in a layer of dough and aren’t directly integrated into the dough.

As with many of the recipes we publish here, you can make the cake exactly as described in the recipe, or you can add your own twist. In other words, you can modify the recipe to your heart’s content. As you can see in the photos, it looks beautiful when the apples are placed in the center of the cake. When you cut into it, it looks a bit like a cave filled with rocks or maybe like a geode. Those stones that contain beautiful crystals when you break them in half. Yeah, that sounds better than rocks. ;P

Anyway. What I really wanted to say is – even though the idea of ​​an apple pie filling fits quite well here, it might not be for everyone. Not everyone likes it when their cake, when cut, looks like a bread roll with so much space in the center that someone could move in. That’s what my mother always said when the rolls from the bakery weren’t perfect. Unfortunately, such a hollow space is unavoidable here, as the apples release moisture during baking and simply lose volume. So, if you prefer baking without any air pockets, you should perhaps incorporate the apple pie filling evenly into the batter. That’s what I actually wanted to say. Forget the rest.

One last tip, which generally applies to bundt cake recipes with fruit or berries added: Do not let the fruit touch the sides of the bundt cake pan. This is especially important here with the relatively concentrated amount of apple filling. It should be completely encased in batter and not allowed to touch the sides of the bundt cake pan. There’s an elementary reason for this, regardless of whether the fruit is concentrated in a filling or distributed throughout the batter. Whenever fruit or berries touch the sides of the baking pan, there’s a risk that the sugar in those fruits/berries will caramelize due to the hot surface and ultimately stick to th sides. As a result, the cake can look unappealing in these areas if the fruit and pan wall don’t separate easily. In a worst-case scenario, this can even prevent the bundt cake from coming out of the baking pan in one piece.

A silicone Bundt pan could minimize this risk somewhat, as cakes generally come out of them more easily, but unfortunately, they don’t come in as many attractive designs as the metal baking pans.

If you haven’t been deterred by the topic of »The Pitfalls of Fruit in Bundt Cakes«, you could theoretically also try our simple Vanilla Bundt Cake with Raspberries. There’s still a risk of fruit or berries sticking to the sides of the bundt cake pan, but the risk is considerably lower because far fewer berries are incorporated into the batter. They only peek out here and there. Everything’s pretty safe with this cake.

Not interested in using fruits for baking? Well, then you have to try our simple Marble Bundt Cake. It’s a classic bundt cake bake, the kind you’ll find at many birthday parties. Sometimes with chocolate glaze, sometimes without like the one we made. Marble cakes are great – provided, of course, you bake them correctly. It’s not uncommon for such a simple cake to turn into a dry and crumbly disaster due to incorrect preparation… That shouldn’t happen with ours, by the way, if you follow the recipe to a T. ;P

INGREDIENTS / ZUTATEN

DIRECTIONS / ZUBEREITUNG

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Here is a version of the recipe you can print easily.

Easy Apple Pie Bundt Cake

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• Author: Bake to the roots
• Prep Time: 00:20
• Cook Time: 01:45
• Total Time: 04:00
• Yield: 1 1x
• Category: Cakes
• Cuisine: International
• Diet: Vegetarian

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Description

Let’s combine a bundt cake with an apple pie – what do you get? An Apple Pie Bundt Cake! All the good stuff in one delicious bake! Really good!

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Ingredients

Scale 1x2x3x

For the apples:
2 apples (about 10 oz./300g) peeled & diced
1/4 cup (60ml) water
1 tbsp. cornstarch
1 tbsp. brown sugar
1/2 tsp. ground cinnamon

For the cake:
6 oz. (170g) sunflower oil
3/4 cup (150g) sugar
4 large eggs
9 oz. (250g) Greek yogurt
2 tsp. vanilla extract
1 organic lemon, zest
2 3/4 cups (350g) all-purpose flour
2 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt

For the decoration:
1 cup (130g) confectioners’ sugar
1 tsp. lemon juice
1-3 tbsp. heavy cream
some chopped pecans for decorations (optional)

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Instructions

1. Start with the apples. Peel, core, and cut them into small pieces. Add them with the water to a saucepan and bring everything to a boil. Combine the cornstarch, sugar, and ground cinnamon, add the mixture to the apples, and stir to combine. Reduce heat and let the apples simmer for about 6-8 minutes, stirring frequently to prevent them from burning. The apples should have softened, but not yet fallen apart. Remove from heat and let cool down.

2. Preheat the oven to 180°C (350°F). Grease a 2.4 liter (10 cups) bundt cake pan* well and set it aside.

3. Mix sunflower oil, sugar, and eggs in a large bowl until light and fluffy. Add the yogurt, vanilla extract, and lemon zest and stir to combine. Mix the flour with baking powder, baking soda, ground cinnamon, and salt and add to the large bowl – stir until just combined.

4. Transfer about half of the batter to the prepared bundt cake pan and spread the apple filling on top – the apples should stay in the center and not touch the sides of the cake pan. Pour the remaining batter on top and spread evenly. Bake the cake for about 60-70 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. Take the cake out of the oven and let it cool down inside the pan for about 20-30 minutes, then remove carefully and let cool down completely on a wire rack.

5. For the glaze, mix the confectioners’ sugar with lemon juice and a bit of heavy cream – gradually add more heavy cream until the glaze has a nice and thick consistency. Decorate the cake with it and sprinkle with some chopped pecans (optional).

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Notes

Let the baking begin!