Apple Bundt Cake
PREP TIME
10 minutes
COOK TIME
1 hour and 20 minutes
INGREDIENTS
16
Serves: 8-10
Ingredients
For the Apples
- 4 cups4 cups4 cups Honeycrisp Apples, peeled, cored & chopped
- 1/4 cup1/4 cup1/4 cup Granulated White Sugar
- 1 Tbsp1 Tbsp1 Tbsp Ground Cinnamon
For the Dry Mix
- 3 cups3 cups3 cups Gluten-free All-Purpose Flour - Primal Palate
- 2 cups2 cups2 cups Granulated White Sugar
- 1 Tbsp1 Tbsp1 Tbsp Baking Powder
- 1 tsp1 tsp1 tsp Salt
For the Wet Ingredients
- 444 Eggs, room temperature
- 1 cup1 cup1 cup Avocado Oil, or other neutral oil
- 1 Tbsp1 Tbsp1 Tbsp Vanilla Extract
- 1/4 cup1/4 cup1/4 cup Orange Juice
For the Topping
- Powdered Sugar, for dusting
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Process
- Preheat the oven to 385° and prepare a bundt pan by spritzing with avocado oil, wiping any excess, and dusting well with flour.
- Place apples in a medium sized mixing bowl, toss with cinnamon and sugar to fully coat and set aside.
- Add flour, sugar, baking powder and salt to another bowl, whisk well to combine and set aside.
- Whisk eggs, oil, vanilla and orange juice in another large bowl until fully combined. Pour this mixture into dry ingredients and mix until thoroughly combined, making sure all the dry ingredients are mixed up from the bottom. Batter will be thick.
- Fold in the apples until they are fully incorporated into the batter.
- Spoon the batter into the prepared pan.
- Place the filled bundt pan on a baking sheet (to catch any potential spillage) and place in the oven. IMMEDIATELY reduce oven temperature to 350° and bake for 80-90 minutes or until golden brown.
- Remove from the oven and cool in pan for 10-12 minutes, then invert onto a serving platter. Allow to cool completely then dust with powdered sugar if desired, slice and enjoy.
Notes
I typically use a ratio of 2 red apples to 1 green apple, but feel free to use whatever combination you prefer. The number of apples needed may vary based on their size. If you're looking for a great apple peeler and corer, this one is fantastic! // When preparing your pan, wipe away any excess spray before dusting with flour. // For the apples, let the mix of apples, sugar, and cinnamon sit for about 15-20 minutes to draw out excess moisture, then remove any liquid before adding to the cake batter. // When removing the cake from the pan, you might notice some excess flour on the surface of the crust—this is completely normal. Sifting powdered sugar on top can fix that and add a subtle sweet touch.
Add a Note
My Notes:
About This Recipe
| This is our estimate based on online research. | |
| Calories: | 648 |
| Fat: | 28 g |
| Carbohydrates: | 92 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 539 mg |
| Fiber: | 1 g |
| Sugars: | 55 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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7 responses to “Apple Bundt Cake”
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I can attest to how SCRUMPTIOUS this cake is! I like to think that family recipes that are passed down and made, just have a lil’ something extra and taste so great because of the memories and people associated with them. Food is so magical that way!! Well done Alli, it looks amazing!!!
You deserve so much credit for making this possible! Without your help, I wouldn’t have been able to enjoy this gluten-free version of the cake. It’s been a joy to indulge in a treat that holds so many memories from before my Celiac diagnosis. Thank you for being an outstanding baker and an even more incredible friend! <3
woooah this looks so good!! 🤯🤯
Thank you! For someone who can’t usually bake, I end up impressed with myself each time I make it! It’s absolutely delicious!!
This is the best dish I’ve ever eaten. It’s sweet and dense and the right kind of crumbly – absolute perfection. If you’re looking for a sweet dish for company or to bring someone as a gift, you have found the perfect recipe!
I want to eat this again. So delicious!!
So honored that you enjoyed it!!! 🫶🏻