Cakes with apples are great all year round. They are always »in season«, right? No matter if it’s summer or the deepest winter – I could eat them all the time! The reason for that is not only that apple cakes are always delicious. You can get apples all year round – I think that is an important factor that they are so popular everywhere 24/7 and 365 days a year. That’s also why I bake quite often with apples. No matter if it’s a simple Crumb Cake with Apples or a delicious Spiced Apple Bundt Cake like this one here. Serving apple cakes & pies is always a good option.
Even though I am a huge fan of fancy layered cakes – a simple and juicy Apple Bundt Cake will catch my attention just as well. Especially the homemade ones. The cakes from a bakery not so much. I actually prefer making a simple bundt cake over a seven-layer cake. D’oh! It’s much less work to do, and the results are equally delicious. The fancy cakes are for special occasions – a Gugelhupf is a cake for any day of the year. Ok, maybe not for every single day of the year, otherwise we will soon be rolling around instead of walking – but for every other day, for sure.
If you search online for bundt cake recipes, you will usually see the »simple« recipes first. Something like a marbled bundt cake or a bundt cake with ground nuts. This Apple Bundt Cake is a delicious alternative to the more »traditional« cakes. If you compare bundt cake recipes, you will quickly notice that this one here has a slightly different texture. It is moister (I know nobody likes this word) and juicier thanks to the apple pieces, which release moisture into the cake as it bakes.
Adding just apples to a cake like this is not my »jam« – I usually also add raisins and chopped nuts. Pecans in this case here. I know that is not everyone’s »cup of tea«. So adding these two additional ingredients is absolutely optional. You could also use something else… different dried fruits or nuts. Whatever you like. Just do not »overload« the cake with additional stuff.
If you want the cake a little less sweet and »sugary«, you can replace the raw cane sugar with xylitol or erythritol and get rid of the glaze. This does not make the cake sugar-free, but you’re halfway there… more or less. Apple sauce, apples, and raisins add natural sugar you can’t get rid of.
INGREDIENTS / ZUTATEN
For the batter:
1 cup (230g) butter (or margarine), at room temperature
1 cup (200g) raw cane sugar
2 large eggs
1/2 cup (120g) sour cream
1/4 cup (60g) applesauce (unsweetened)
1 tsp. vanilla extract
3 cups (390g) spelt flour
1 tsp. baking powder
3 tsp. apple pie spice (see below)
1/2 tsp. salt
2 medium apples, shredded
1.8 oz. (50g) pecans, chopped (optional)
1.8 oz. (50g) raisins (optional)
For the glaze:
3.5 oz. (100g) confectioners’ sugar
1/4 tsp. vanilla extract
1-2 tsp. heavy cream
some chopped pecans for decorations
Für den Teig:
230g weiche Butter (oder Margarine)
200g Vollrohrzucker
2 Eier (L)
120g Schmand
60g Apfelmark (ungesüßt)
1 TL Vanille Extrakt
390g Dinkelmehl (Type 630)
1 TL Backpulver
3 TL Apfelkuchengewürz (s. unten)
1/2 TL Salz
2 mittelgroße Äpfel, geraspelt
50g Pekannüsse, gehackt (optional)
50g Rosinen (optional)
Für die Glasur:
100g Puderzucker
1/4 TL Vanille Extrakt
1-2 TL Schlagsahne
einige gehackte Pekannüsse zur Dekoration
Homemade Apple Pie Spice
(for 1 small glass)
4 tbsp. ground cinnamon
1 1/2 tsp. ground nutmeg
1 1/2 tsp. ground cardamom
1 tsp. ground ginger
1/2 tsp. ground allspice
1. Mix the spices in a small bowl. That’s it. Store in an airtight container or spice jar. If using freshly ground nutmeg, use a little less.
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Grease a bundt pan (about 12 cups) lightly and set aside. Chop the pecans and set them aside. Peel the apples (if you like), quarter, core, and shred them. Set aside.
2. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Next, add the sour cream, applesauce, and vanilla extract and mix them in. Mix the flour with baking powder, apple pie spice, and salt and add to the large bowl – mix until just combined. Add the shredded apples, chopped pecans, and raisins, and fold in. Transfer the batter to the prepared bundt pan, smooth out the top and bake for about 50-55 minutes or until a wooden skewer inserted into the cake comes out clean. Take out of the oven and let cool down for 15-20 minutes, then remove from the pan and let cool down completely on a wire rack.
3. For the glaze mix the confectioners’ sugar, vanilla extract, and some heavy cream – add more heavy cream if the glaze seems too thick. Drizzle over the cooled cake and sprinkle with some chopped pecans.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine Gugelhupfform (etwa 3,5l) leicht einfetten und zur Seite stellen. Die Pekannüsse hacken und zur Seite stellen. Die Äpfel schälen (oder auch nicht), vierteln und entkernen, dann grob raspeln. Zur Seite stellen.
2. Butter (oder Margarine) und Zucker in eine große Schüssel geben und hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Schmand, Apfelmus und Vanille Extrakt dazugeben und unterrühren. Das Mehl mit Backpulver, Apfelkuchengewürz und Salz vermischen und dann zur großen Schüssel dazugeben – nur kurz unterrühren. Geraspelte Äpfel, Pekannüsse und Rosinen dazugeben und unterheben. Den Teig in die vorbereitete Form füllen, glatt streichen und dann für etwa 50-55 Minuten backen. Mit einem Holzspieß testen, ob noch Teig kleben bleibt, und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Den Gugelhupf aus dem Ofen nehmen und für etwa 15-20 Minuten in der Form abkühlen lassen, dann vorsichtig herauslösen und auf einem Kuchengitter komplett abkühlen lassen.
3. Für die Glasur den Puderzucker, Vanille Extrakt und etwas Sahne verrühren. Falls die Mischung zu dickflüssig ist, etwas mehr Sahne unterrühren. Den abgekühlten Kuchen damit beträufeln und mit einigen gehackten Pekannüssen dekorieren.
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Here is a version of the recipe you can print easily.
Print
Spiced Apple Bundt Cake
- Prep Time: 00:25
- Cook Time: 00:55
- Total Time: 03:00
- Yield: 1 1x
- Category: Cakes
- Method: -
- Cuisine: International
- Diet: Vegetarian
Description
A delicious treat for fall and winter: a Spiced Apple Bundt Cake. Easy to prepare and a great texture. You want to make this over and over again.
Ingredients
For the batter:
1 cup (230g) butter (or margarine), at room temperature
1 cup (200g) raw cane sugar
2 large eggs
1/2 cup (120g) sour cream
1/4 cup (60g) applesauce (unsweetened)
1 tsp. vanilla extract
3 cups (390g) spelt flour
1 tsp. baking powder
3 tsp. apple pie spice (see below)
1/2 tsp. salt
2 medium apples, shredded
1.8 oz. (50g) pecans, chopped (optional)
1.8 oz. (50g) raisins (optional)
For the glaze:
3.5 oz. (100g) confectioners‘ sugar
1/4 tsp. vanilla extract
1-2 tsp. heavy cream
some chopped pecans for decorations
Instructions
1. Preheat the oven to 180°C (350°F). Grease a bundt pan (about 12 cups) lightly and set aside. Chop the pecans and set them aside. Peel the apples (if you like), quarter, core, and shred them. Set aside.
2. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Next, add the sour cream, applesauce, and vanilla extract and mix them in. Mix the flour with baking powder, apple pie spice, and salt and add to the large bowl – mix until just combined. Add the shredded apples, chopped pecans, and raisins, and fold in. Transfer the batter to the prepared bundt pan, smooth out the top and bake for about 50-55 minutes or until a wooden skewer inserted into the cake comes out clean. Take out of the oven and let cool down for 15-20 minutes, then remove from the pan and let cool down completely on a wire rack.
3. For the glaze mix the confectioners‘ sugar, vanilla extract, and some heavy cream – add more heavy cream if the glaze seems too thick. Drizzle over the cooled cake and sprinkle with some chopped pecans.
Notes
Enjoy baking!
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