The soft and tall apple bundt cake is a simple dessert that can be prepared quickly with wholesome ingredients. The apple cake is a classic, a comfort food that brings back many memories, a special dessert that fills the house with fragrance.
The recipe I propose today is made with ingredients that everyone usually has at home: eggs, sugar, flour, eggs, and butter create a soft base enriched with vanilla, lemon, and apples. I added two tablespoons of rum; if you don’t like it, you can omit it or replace it with other liqueurs like amaretto, which is widely used in our area.
The question you ask me most often is which apples to use in the apple cake? The varieties I prefer are firm and compact; I don’t like mealy apples, so I prefer Golden, Renette, or Pink Lady, as they hold up perfectly during baking without turning into puree.
Try the other apple recipes as well:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.6 cups all-purpose flour
- 0.63 cups potato starch
- 0.85 cups sugar
- 0.4 cups milk
- 5.6 tbsp butter (very soft)
- 3 eggs (medium)
- 1 packet baking powder
- 1 tsp vanilla extract
- 2 tsp lemon zest (grated)
- 2 tbsp rum
- 3 Golden apples (about 21 oz)
- 0.35 oz butter
- 1 tbsp all-purpose flour
Tools
- 1 Electric whisk
- 1 Bowl large
- 1 Scale
- 1 Spatula
- 1 Bundt pan 9.5 inches in diameter
Procedure
Wash the apples, peel them, then slice two into thin slices and cut one into small cubes.
Sift the flour with the potato starch and baking powder, set aside.
In a large bowl, whisk the eggs with the sugar until you get a light and frothy mixture. Use room temperature eggs, it is essential for the recipe’s success.
Add the soft butter, lemon zest, and vanilla to the mixture, briefly incorporate with the whisks, then add half of the sifted flour.
Add the milk and rum and incorporate, finally add the remaining flour; you should get a soft and airy batter, it should not be liquid.Add the apple cut into small cubes to the batter. Pour the mixture into the greased and floured pan and distribute the apple slices on the surface.
Bake the cake in a preheated static oven at 356°F for about 40/45 minutes.
Always do the toothpick test to check its doneness; if necessary, extend the baking time by a few minutes. If the surface tends to darken, cover it with a sheet of aluminum foil.
The soft and tall apple bundt cake is ready, let it cool, dust with powdered sugar, and serve.
Tips
Storage
The apple bundt cake keeps for three days at room temperature in the appropriate cake container. When it’s very hot, the fruit spoils quickly, so I recommend storing the cake in the fridge during summer months and leaving it at room temperature for 1 hour before serving.
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