Apple and Cinnamon Bundt Cake, a dessert that reminds a bit of grandma’s cakes, to be enjoyed with a cup of tea. This recipe is very simple and quick to prepare and perfect for everyday breakfast or snack, for adults and children. I, when it comes to apple desserts, can never resist, whether they are cakes, donuts, muffins, or even cookies. If then, with every bite, there is that flavor I love so much of cinnamon, then they become my absolute favorite fall dessert. I confess that, when I thought of making this recipe the other day, I almost ran out of apples. And here at home, no one eats them, except for a particular variety found at the supermarket at a different time. In short, I found myself in the fruit basket with only one apple. In defense of the whole family, or whoever ate the second last apple, it had been a few days since I had to shop, and we were practically out of fruit. Well, not to drag it on too long, I used the only apple left and placed it on the surface of the batter after cutting it into 8 parts. Let’s say I managed, although I actually wanted to use more. Anyway, this cake is delicious and perfect for dipping in milk or tea. It is butter-free and made without an electric mixer. So you have no excuses not to try it because it is super quick to prepare. And now, let’s go to the kitchen together, because the apple and cinnamon bundt cake will be ready in a click!
If you are interested in other apple dessert recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 485.37 (Kcal)
- Carbohydrates 68.04 (g) of which sugars 32.20 (g)
- Proteins 9.87 (g)
- Fat 21.14 (g) of which saturated 3.68 (g)of which unsaturated 15.27 (g)
- Fibers 2.19 (g)
- Sodium 38.36 (mg)
Indicative values for a portion of 146 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs
- 0.8 cup sugar
- 0.5 cup vegetable oil
- 0.4 cup milk
- 2.5 cups all-purpose flour
- 1 tbsp baking powder
- 1 packet vanillin
- 1 apple
- 2 tbsp sliced almonds
- ground cinnamon (to taste)
Tools
- Bowl
- Hand Whisk
- Cutting Board
- Knife
- Bundt Cake Pan 8.7 inches
- Parchment Paper
Steps
First, mix the eggs with the sugar and vanillin in a bowl with a hand whisk. Then add the oil and milk and mix until combined. Next, add the flour and baking powder by sifting them, and then also the ground cinnamon. Mix again with the whisk until you get a smooth, lump-free batter.
Butter and flour a 8.7-inch bundt pan and pour the batter. Peel an apple, remove the core, and cut it into 8 parts. Distribute the slices on the surface of the dessert. Add a bit more cinnamon and then distribute the sliced almonds as well. Bake the cake in a preheated oven at 350°F for 45 minutes, using a toothpick to check doneness.
After baking time, remove the cake from the oven and unmold after a few minutes onto a rack or plate. Let it cool and then sprinkle the surface with powdered sugar before slicing and enjoying.
Storage and Tips for Apple and Cinnamon Bundt Cake
The apple and cinnamon bundt cake can be stored in a cool, dry place for 3 or 4 days, covered by a glass dome.
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FAQ Questions and Answers for Apple and Cinnamon Bundt Cake
Why isn’t there yogurt in the batter?
It’s not necessary; there is already the right amount of vegetable oil to make the cake soft.
Can I skip the cinnamon?
Yes, of course, you can omit it. This will not affect the success of the recipe.
