This apple bundt cake recipe is perfect for afternoons spent at Pop-pop’s house with the kids. This apple coffee cake recipe has a tasty glaze on it too!
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Once a week, my sister and I pack up the kiddos and take a ride over to our Grandfather’s house. At 93, Pop-pop is the patriarch of our family and we are blessed that he’s still in our lives. We’re especially grateful that our children get to see their Great-Grandfather whenever they want to.
Since our kids are a wee bit impish (and a whole lot noisy) when they’re all together, we always bring lunch or a snack with us, so they can sit at the table with Pop-pop and tell him about their school days. We love playing “What Was Your Favorite Part Of The Day” with him – the kids are hysterical with their responses, and they always make Pop-pop laugh.
Pop-pop was never big into “sweets” when we were growing up, but now that he’s taken care of himself all these years, he’s finally indulging in his sweet tooth. Naturally, we want to make him happy, so my sister and I try to bring him a homemade dessert whenever we can.
But, there’s a catch. Pop-pop’s sweet tooth also has a very practical side; he only likes to eat sweets that have fruit in them! So my sister and I are always on the look-out for new fruit-based desserts. So when I came across this recipe, I knew this Apple Coffee Cake would be right up his alley, especially when coupled with his afternoon cup of coffee.
APPLE BUNDT CAKE
Makes 12-16 servings.
- 1 1/2 cups chopped peeled apples (about 2 medium)
- 1/3 cup sugar
- 2 teaspoons cinnamon, divided
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 cup sugar
- 2 eggs, beaten
- 1 teaspoon vanilla
- 1 cup milk
- 1/4 cup firmly packed brown sugar
- 1/4 cup butter
- 1 cup powdered sugar, sifted
- 2 tablespoons whipping cream or milk
- 1/2 cup chopped pecans, optional
Step 1: Heat oven to 375°F with oven rack in middle. Spray a Bundt pan generously with nonstick cooking spray or grease with shortening and coat with flour. Make sure the ridges are coated so the cake will come out completely.
Step 2: Combine apples, sugar, and 1 teaspoon cinnamon in medium bowl. Combine flour, baking powder, remaining 1 teaspoon cinnamon, and salt in another medium bowl.
Step 3: Beat butter in bowl of a heavy-duty mixer on Medium speed until creamy, scraping down sides of bowl once or twice. Gradually add sugar and continue beating until light in color. Scrape down sides of bowl. Beat in eggs and vanilla.
Step 4: Reduce mixer speed to Low and add the flour mixture in three additions, alternating with two additions of milk. Scrape down bowl after each addition. Beat until smooth.
Step 5: By hand, stir in the apple mixture. Spoon the batter into prepared pan, and spread evenly with a metal spatula.
Step 6: Bake 45 to 60 minutes or until a toothpick inserted in center comes out clean. The apples should be fork-tender. Do not over bake this coffee cake – you want it to be moist and flavorful! Cool on wire cooling rack 15 minutes.
Step 7: Use a metal spatula to release the center and loosen the sides of the cake from the pan. With the cake side up, gently shake the pan to loosen the bottom, rotating as you shake. Carefully remove the cake from the pan by inverting it onto a cooling rack. Place the cooling rack and cake over a large sheet of parchment or wax paper to catch the glaze drippings.
Step 1: Heat brown sugar and 1/4 cup butter in small saucepan over medium heat, bringing mixture to a boil while stirring constantly. Reduce heat to low and cook until butter is absorbed, about 1 minute.
Step 2: Remove from heat and add whipping cream* and powdered sugar. Beat until smooth.
Step 3: The glaze sets up quickly because it’s cooked; drizzle glaze over cake as soon as it’s smooth, allowing some to run down the sides. Sprinkle with pecans, if desired.
* I used milk in my glaze, which gave it a thinner consistency. If you prefer a thicker glaze, use the whipping cream.
*I also think it would be lovely to add some chopped pecans into the cake batter, but the kiddos just wanted apples.
P.S. This recipe came from Pat Sinclair’s Baking Basics & Beyond, 2nd Edition.
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