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Cozy Cinnamon Apple Dapple Bundt Cake: Easy Fall Dessert Recipe

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This Cozy Cinnamon Apple Dapple Bundt Cake is a forgiving, flavorful, and comforting apple dessert. It features a moist crumb, simple ingredients, and a brown sugar glaze that soaks into the warm cake for a sticky, sweet crust.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) packed light brown sugar
  • 1 cup (240ml) vegetable oil
  • 1/2 cup (113g) unsalted butter, melted
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) buttermilk, room temperature
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 medium apples (about 450g), peeled, cored, and chopped into 1/2-inch cubes
  • 2 tablespoons granulated sugar (for apples)
  • 1 teaspoon ground cinnamon (for apples)
  • 1/2 cup (100g) packed light brown sugar (for glaze)
  • 1/4 cup (57g) unsalted butter (for glaze)
  • 3 tablespoons heavy cream or milk (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat oven to 325°F (165°C). Generously grease a 10 to 15-cup Bundt pan with butter or non-stick baking spray.
  2. In a small bowl, toss chopped apples with 2 tablespoons granulated sugar and 1 teaspoon cinnamon. Set aside.
  3. In a large bowl, whisk together flour, baking soda, salt, 2 teaspoons cinnamon, nutmeg, and cloves.
  4. In another large bowl, whisk together 1 cup granulated sugar and 1 cup packed brown sugar until no lumps remain. Add vegetable oil and melted butter, whisk until smooth. Add eggs one at a time, whisking well after each. Stir in 2 teaspoons vanilla extract.
  5. Pour buttermilk into wet ingredients and stir. Add dry ingredients in two additions, stirring just until combined. Do not overmix.
  6. Fold in macerated apples (including any juice) with a rubber spatula. Batter will be very thick.
  7. Spoon batter into prepared Bundt pan, spreading evenly. Tap pan gently on counter to release air bubbles.
  8. Bake for 55 to 65 minutes, until a skewer inserted into center comes out clean or with a few moist crumbs. Cool in pan on a rack for exactly 15 minutes.
  9. While cake cools, make glaze: In a small saucepan, combine 1/2 cup packed brown sugar, 1/4 cup butter, and 3 tablespoons heavy cream. Cook over medium heat, stirring constantly, until butter melts and sugar dissolves. Let simmer for 1 minute. Remove from heat, stir in 1 teaspoon vanilla and a pinch of salt. Cool for 2 minutes.
  10. After 15 minutes, invert cake onto serving platter. Poke holes all over top with a toothpick. Slowly pour warm glaze over cake, letting it drip down sides. Let sit for at least 10 minutes before slicing.

Notes

For best results, use room temperature eggs and buttermilk. Do not overmix the batter. Grease the Bundt pan thoroughly to prevent sticking. Let the cake cool in the pan for exactly 15 minutes before inverting. The cake can be stored in an airtight container at room temperature for up to 4 days, or frozen (unglazed) for up to 3 months.

Nutrition

Keywords: apple cake, bundt cake, cinnamon, fall dessert, apple dapple cake, easy dessert, moist cake

Find it online: https://sweetstirring.com/cozy-cinnamon-apple-dapple-bundt-cake-easy-fall-dessert-recipe/