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Apple Bundt Cake

 Apple Bundt Cake
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.
12-16 ServingsPrep: 20 min. Bake: 1-1/4 hours + cooling

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 McCormick® Pure Vanilla Extract

Directions

  • 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.
  • 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.
  • For sauce, melt butter in a small saucepan. Add the sugar, cream and

2 of 2

Apple Bundt Cake (continued)

Directions (continued)

  • 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.
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.