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Apple Bundt Cake Recipe
Apple Bundt Cake Recipe photo by Taste of Home

Apple Bundt Cake Recipe

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I love this recipe because the cake has a thin, crunchy crust and a soft, delicious inside. With the butter cream sauce, it's almost like eating candy.
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours + cooling
MAKES: 12-16 servings

Ingredients

  • 2 eggs
  • 2 cups sugar
  • 1-1/2 cups canola oil
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups diced peeled apples
  • 1 cup chopped pecans
  • BUTTER CREAM SAUCE:
  • 1/2 cup butter, cubed
  • 1 cup sugar
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract

Nutritional Facts

1 serving (1 each) equals 560 calories, 35 g fat (9 g saturated fat), 52 mg cholesterol, 222 mg sodium, 60 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. In a large bowl, beat the eggs, sugar and oil. Combine the flour, baking soda, cinnamon and salt; gradually add to batter (batter will be very stiff). Fold in apples and pecans.
  2. Pour into a greased 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  3. For sauce, melt butter in a small saucepan. Add the sugar, cream and vanilla. cook and stir over low heat until sugar is dissolved and sauce is heated through. Slice cake; serve with warm sauce. Refrigerate leftover sauce. Yield: 12-16 servings.
Originally published as Apple Bundt Cake in Country October/November 2002, p49

Nutritional Facts

1 serving (1 each) equals 560 calories, 35 g fat (9 g saturated fat), 52 mg cholesterol, 222 mg sodium, 60 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Apple Bundt Cake

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Feb. 17, 2015

"I love this cake, it never fails to please! I haven't made the sauce because I find the cake stands up on its own, it's THAT good!"

MY REVIEW
Reviewed Jan. 16, 2015

"This cake is fantastic, and the sauce puts it over the top. Took it to a church potluck and it got rave reviews. It's a keeper."

MY REVIEW
Reviewed Nov. 9, 2014

"this was my first cake from scratch. it was great and a big hit. Very rich and very moist. I thought the batter was extremely thick and thought I was doing it wrong but stuck it through to the end and loved it."

MY REVIEW
Reviewed Apr. 10, 2014

"There is never enough of this for my family - every time it is gone they ask me to make it again!"

MY REVIEW
Reviewed Jan. 29, 2014

"This has been an all-time favorite cake in our family for nearly 30 yrs. The only things I change are: reduce oil to 1 cup; & add 1/2 tsp. nutmeg & 1/4 tsp. cloves to the flour mixture. We frequently enjoy this for breakfast on Sundays."

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