Cinnamon Apple Bundt Cake

I know, I know, FALL is gone, but not my craving for Cinnamon Apple Bundt Cake!  A bundt cake full of cinnamon flavor and studded with chunks of apples.  This is one that should definitely be made year round.


3 cups All-purpose Flour
2 cups Sugar
3 tsp. Baking powder
1/8 tsp. Salt
1 cup Vegetable Oil
4 Eggs
1/2 cup Milk
2 1/2 tsp. Vanilla paste OR extract
8 small OR 3 large Apples, peeled, cored, and cut into chunks
1/2 cup Sugar
1 Tbsp. ground Cinnamon


To begin; peel, core, and cut your apples into chunks.  I placed mine into some water with a lemon squeezed into it, to prevent browning.  Set this aside until ready to use.











Preheat your oven to 350°.  Prepare your Bundt pan, by lightly greasing or spraying it with Baker’s Joy.  In a large bowl, add the flour, sugar, baking powder, and salt.  Stir to combine well.











Make a well in the center of the flour mixture; add the eggs, milk, oil, and vanilla paste.  Allow this mixture to mix and combine for 3 – 5 minutes, until smooth.











While the cake batter is mixing, combine the remaining 1/2 cup sugar and cinnamon, mix to combine well.  Set aside.











Once the batter is ready, you’re ready to assemble the cake.











Pour half the batter into the already prepared Bundt pan.  Drain the apples well in a large colander, drying them with a paper towel.  Pour 1/2 the apples over the first layer of batter.  Sprinkle half the cinnamon/sugar mixture over the apples.











Pour the rest of the batter over the apples and top with the remaining apples.  Sprinkle the remaining cinnamon/sugar over the apples again.  Place the pan onto a larger baking sheet.  Bake in the preheated oven for about 1 1/2 hours – 1 hr. and 40 minutes; OR until cake tester inserted comes out clean.











Remove from oven and allow to cool completely before transferring to serving platter.











Make an OPTIONAL glaze by combining 1/2 cup powdered sugar, 2 Tbsp. milk, 1 tsp. vanilla paste or extract, and 1/2 tsp. orange zest.  Stir until smooth and of a pourable consistency.











Pour the glaze over top the cooled cake, remember, this is optional.  The cake is perfect without the glaze as well.



One thought on “Cinnamon Apple Bundt Cake

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s