Today you are getting a moist apple cinnamon bundt cake. I believe this cake is fall incarnation. For me October is apple season. This year I find the season extremly pretty. Our street is lined with maple trees and they are so vibrant and pretty this year. Of course I had to stop and incorporate the leaves into my pictures. I felt they match the cake with all its warmth. As stated, the bundt cake contains apple sauce and cinnamon. I made the apple sauce myself, but of course you can go with store-bought.
If you don’t make the apple sauce yourself, I think this bundt cake comes together quickly. As is often the case for cake batter, you will first cream the butter with the sugar until light and fluffy, then you mix in the dry ingredients and then the wet ingredients. The flavor of this cake intensifies on day 2 and 3, so I would say it is no issue at all if you want to make the cake a day in advance. We really enjoyed this cake, I also shared with friends and colleagues.
This bundt cake contains apple sauce and cinnamon and is glazed with a cinnamon icing. Grease the dry and clean bundt cake form with a neutral oil, use a brush for hard areas to reach. Preheat oven to 180 degrees Celsius. For the batter cream the butter with the sugars until light and fluffy, about 3-4 minutes. Mix in each egg separately for about 30 second. Add apple sauce and yoghurt and mix briefly. Only mix in flour and baking powder until homogeneous, pour into prepared cake pan. Bake for about 55-60 minutes on the lower rack, an inserted toothpick should come out clean. Once out of the oven, immediately wrap a damp towel around and let cool for 10 minutes like this. Gently run a plastic knife or similar around the edges, then put on a cooling rack. If it doesn't come out yet, wrap damp towel around another 10 minutes. Release from cake pan and let cool completely. Combine the ingredients of the glaze, start with only one tablespoon of water. Add water slowly until you have the right consistency. Glaze bundt cake. I usually like to place the cake pan over the cake and chill it like that in the fridge. This helps for it not to dry out and not get any other odor. On day 2 and 3 the flavor will intensify. You can also freeze the undecorated bundt cake as a whole or single slices.Apple Cinnamon Bundt Cake
Ingredients
Instructions
2 Comments
FEL!X
Monday October 27th, 2025 at 02:35 AMWas für ein feiner Gugelhupf!
Apfelmus ist ja schnell selbstgemacht und schmeckt entschieden besser, als aus der Konserve!
Jenny
Monday October 27th, 2025 at 06:45 AMGenauso sehe ich das auch!