This rustic apple cake is a variation of a cake I made this past fall as my very first entry into a cooking contest! I didn't win the contest, but this recipe is definitely a winner!
This Cardamom Apple Bundt Cake is super easy and quick to make, and actually gets better as it sits. Because it's baked in a Bundt pan, it makes for a fancy presentation for your holiday table.
And studded with chunks of apple, it's so moist, it will keep for several days out in the counter, but I doubt it will last that long! The warm cardamom and cinnamon mingle in each bite, conjuring up memories of holidays past.
When I have apples but am too lazy to make a pie, this cake has become my go-to recipe. Pretty much any type of apples will be delicious in this cake. Harder, crisper apples maybe just cut into a bit smaller chunks than softer apple varieties to be sure they cook completely.
Cardamom Apple Bundt Cake
2 eggs, room temperature
2 cups sugar
2 teaspoons vanilla bean paste
1 1/2 cups neutral oil of your choice (I like both walnut and organic suncoco oils in this cake)
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon Kosher salt
3 cups apples, cored, peeled and rough chopped (roughly 8-10 apples depending on size)
Confectioners sugar for dusting
Preheat the oven to 350 degrees. Butter and flour a Bundt pan and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs and sugar until smooth and lemony yellow. Add the vanilla and then slowly pour in the oil with the mixer running.
In a medium bowl, whisk the flour, baking powder, baking soda, cardamom, cinnamon and salt. Add to the batter with the mixer on low speed, stopping and scraping the sides of the bowl as needed with a rubber spatula. Stir in the apples.
Scrape the batter into the prepared pan. Bake in the middle of the oven for 45-50 minutes or until the top is golden brown and set and a toothpick inserted into the middle comes out clean.
Allow to cool for 20-30 minutes, then carefully run a knife around the edges and invert the cake onto a wire rack.
Dust with confectioners sugar, slice and serve.
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Cardamom Apple Bundt Cake
Ingredients
- 2 eggs, room temperature
- 2 cups sugar
- 2 teaspoons vanilla bean paste
- 1 1/2 cups neutral oil of your choice (I like both walnut and cocosun oils in this cake)
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1/2 teaspoon Kosher salt
- 3 cups apples, cored, peeled and rough chopped
- Confectioners sugar for dusting
Instructions
- Preheat the oven to 350 degrees. Butter and flour a Bundt pan and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs and sugar until smooth and lemony yellow. Add the vanilla and then slowly pour in the oil with the mixer running.
- In a medium bowl, whisk the flour, baking powder, baking soda, cardamom, cinnamon and salt. Add to the batter with the mixer on low speed, stopping and scraping the sides of the bowl as needed with a rubber spatula. Stir in the apples.
- Scrape the batter into the prepared pan. Bake in the middle of the oven for 45-50 minutes or until the top is golden brown and set and a toothpick inserted into the middle comes out clean.
- Allow to cool for 20-30 minutes, then carefully run a knife around the edges and invert the cake onto a wire rack.
- Dust with confectioners sugar, slice and serve.
