This luscious Bundt cake allows you to use up any apples that may be softening. My relatives adore this. At our house, it is a Fall custom.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 16 |
| Yield: | 1 to 10 – inch bundt pan |
Ingredients
- 2 ¼ cups all-purpose flour
- 2 ¼ teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ cup butter
- 1 cup white sugar
- 1 cup brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 7 apples – peeled, cored and shredded
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking soda, salt and cinnamon. Set aside.
- In a large bowl, cream together the butter, brown sugar and white sugar until fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Beat in the flour mixture. Fold in the shredded apples.
- Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool in the pan for 60 minutes, then turn out and sprinkle with confectioners’ sugar, if desired.
Nutrition Facts
| Calories | 263 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 381 mg |
| Sugars | 32 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I made the recipe as is and used 3lbs of a variety of apples. I topped it with a dusting of powder sugar. It was simple, quick to prepare and came out amazing.
I made this for a friend and she said it was probably the best baked good she’s ever been gifted! I’d say that’s certainly a 5 star review! I squeezed a considerable amount of liquid out of the shredded apples using paper towels before adding them to the batter — she said the cake was still incredibly moist
Because I only chopped the apples and used whole wheat flour, I added about 1/3 cup sour cream to moisten the batter more. I also added a cup of walnuts with the 7 chopped apples. 1 1/2 cups of brown sugar was enough. It all turned out wonderful.
for some reason – I used home made almond meal instead of flour – decreased sugars by 1/2 – used the eggs but separated them and blended in the beat egg whites at the end – and to my disbelief it turned out wonderful – maybe the rum whipped cream did it.
I made this according to the recipe, and it was very good. I would definitely make it again.
I cut the sugar down as others advised. Also used oil instead of butter. The cake came out of the pan perfectly. If I make again I would cut back on the baking soda as it left a bit of an aftertaste. 2 1/4 tsps is a large amount.
Just finished baking this cake. I changed two things. I used 1/2 cup sugar and 1/2 cup brown sugar. I’m type 1 diabetic so cutting sugar out or down in a recipe is important. I also used about 4 cups chopped apples. With the reduction in sugar and chunks of apples, this cake is delicious! Perfect mix of sweet and spice for the fall. I will be making this one again!
Fantastic as was. Was worried about the amount of apples. I used large apples, reduced to 6 but 7 would’ve been okay. Bowl full of apples…which I used the food processor on, because grating was taking forever. For those who thought too sweet, wonder what apples they chose. I picked 4 granny smith and 2 galas. No reason to add lemon for fear of apples turning brown…the cake is brown….Kept everything as is and my country boyfriend who was longing for an apple cake he remembered from long ago sliced into and devoured before dinner. He thought glaze would be even better but settled for the powdered sugar which I added after. Cooking time was perfect and the cake popped out with no issues.
Made this as the recipe states and made a butter/powder sugar frosting and EVERYONE loved it. Keep this recipe handy!
This was a really bit hit! Very moist and dense. Yum!
Made this for a church dinner because I had all he ingredients on hand and didn’t want to go to the store for anything else. Very good and moist. This is now the only apple cake I’ll make.
Decrease both sugars by at least a 1/4 cup but perferably by half. Increase cinnamon by another half teaspoon. Serve with a cinnamon cream cheese glaze.
If you’ve ever had the Tastefully Simple apple cake and loved it, you’re gonna love this!! I threw my apples in the food processor so some pieces were small and some larger (about 1/4″), and I think the 8″ square pan is the way to go.
Excellent flavor, super moist. Easy recipe.
Oh good grief – so so so good. Made as writtend except for adding an add’t tsp of vanilla, and increased the cinnamon to 2 tbsp. Don’t pass this one up!!!
I really like this cake. I serve it as a breakfast/brunch option when I have a lot of company around the holidays. I reduce the sugar.
Incredible…eveyone loved it..so moist and yummy….and simple to make…i added half and apple more….followed the recipe exactly as written otherwise….a must try!!
Oops — Made a mistake in my earlier review. Subsituted applesauce for the BUTTER, not for the sugars. Then cut back on the sugar by 1/2 c as noted in other reviews.
Very moist and delicious.
Ymmy cake! I cut the sugar like everyone suggested (to 1.5 cups) and still found it very sweet… (don’t get me wrong! Its delicious! but it could be cut more if you’re counting calories) Easy to make… the hardest part is peeling/coring/shredding the apples!
I have a history with any sort of baked goods with apple in it. They invariably stick to the pan no matter how well I grease and flour it. This cake has to be the first one that didn’t. That in itself makes it a success for me. The fact that it was beautifully moist, tasted terrific and disappeared in no time was a bonus. A very big thankyou jillybeans.