Apple Bundt Cake
A moist apple cake with a chunky slices of apples spiced with fall pumpkin flair is a delightful complement on a coffee break. It could be topped with a scoop of vanilla ice cream for a sweet dessert to end a glorious meal or even just a snack.
Apple Bundt Cake
Ingredients
- 3 cups All purpose flour
- 1/2 tsp Salt
- 1 tsp Baking soda
- 1 tsp Pumpkin spice (optional)
- 1 1/2 tsp Ground cinnamon
- 1/2 tsp Ground nutmeg
- 1 cup Vegetable oil (or canola)
- 1 cup Granulated white sugar
- 1/2 cup Brown sugar
- 1/2 cup Plain yogurt or sour cream
- 3 large Eggs
- 1 tsp Vanilla
- 3 cups Apple slices
- 1/2 cup Chopped pecan (optional)
Instructions
- Pre-heat oven to 325 degrees Fahrenheit. Generously grease the Bundt pan with melted butter.
- Sift together flour, salt, baking soda, pumpkin spice, cinnamon and nutmeg to combine well. Set aside.
- Beat granulated sugar and egg until light yellow. Add in oil, vanilla and brown sugar and sour cream/yogurt.
- Continue beating until smooth.
- Pour in half of the dry mixture and mix until well blended. Mix in the rest. Do not over mix.
- Add apple slices to the remaining flour to coat. Fold in to the mixture until just blended. Note that the batter is really thick.
- Pour the mixture into the well oiled bundt pan and tap it three times.
- Bake for 1 hour 15 minutes. Let it cool and serve.
