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Cozy Rustic Apple Cinnamon Bundt Cake

Cozy Rustic Apple Cinnamon Bundt Cake - featured image
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A warm and comforting apple cinnamon Bundt cake with a tender crumb and rustic cinnamon swirl, perfect for fall and winter gatherings.

Ingredients

Scale
  • 3 medium-sized apples, peeled, cored, and chopped into ½-inch pieces (Granny Smith preferred)
  • 2 ½ cups all-purpose flour (about 315 grams)
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • ½ cup (100 grams) brown sugar, packed
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¾ cup (180 ml) buttermilk (or milk + 1 tablespoon lemon juice or white vinegar)
  • Cinnamon sugar swirl: ¼ cup (50 grams) brown sugar mixed with 1 teaspoon cinnamon (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 10-inch Bundt pan thoroughly with butter or non-stick spray, then lightly dust with flour and tap out excess.
  2. Peel, core, and chop the apples into ½-inch pieces. Optionally toss with 1 teaspoon lemon juice to prevent browning.
  3. In a medium bowl, whisk together the flour, ground cinnamon, baking powder, baking soda, and salt.
  4. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  6. Add the dry ingredients in three parts, alternating with the buttermilk, starting and ending with the dry ingredients. Mix gently after each addition until just combined.
  7. Fold the chopped apples gently into the batter using a rubber spatula.
  8. If using, pour half the batter into the Bundt pan, sprinkle half the cinnamon sugar mixture evenly over it, then pour the remaining batter on top and sprinkle the rest of the cinnamon sugar. Use a knife or skewer to gently swirl the cinnamon sugar through the batter.
  9. Bake on the center rack for 50-60 minutes. Check doneness starting at 50 minutes by inserting a toothpick into the thickest part; it should come out clean or with a few moist crumbs.
  10. Let the cake cool in the pan on a wire rack for 15 minutes, then carefully invert to release the cake. Cool completely before slicing.

Notes

If the cake browns too fast, tent loosely with foil halfway through baking. Letting the batter rest for 5 minutes before baking helps apples hydrate the batter for better texture. Use firm, tart apples like Granny Smith for best texture. Avoid overmixing to prevent a dense cake. Swirl cinnamon sugar gently for rustic effect. Cool partially before unmolding to prevent breakage.

Nutrition

Keywords: apple cinnamon cake, Bundt cake, rustic dessert, fall dessert, easy apple cake, homemade dessert, cinnamon swirl cake

Find it online: https://ariaappetite.com/cozy-rustic-apple-cinnamon-bundt-cake-recipe-easy-homemade-dessert/