I know there are thousands of apple cake recipes online, all delicious by the way, but believe me when I say this apple bundt cake really makes a difference!
Tall, soft, fragrant, with apples both in the dough and on the surface where pieces of nuts are embedded for a crunchy note that contrasts with the softness of the interior.
The ingredients to prepare this delicious bundt cake are the usual ones: eggs, sugar, flour, oil, with orange juice instead of milk, and cinnamon to flavor everything.
I used a chiffon cake mold to allow the bundt cake to rise well in height. However, if you don’t have one at home or have one of a different size, the cake might turn out a bit shorter but equally good.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 4 eggs
- 1 1/4 cups sugar
- 3 1/2 cups all-purpose flour
- 1/4 cup orange juice
- 1/2 cup vegetable oil
- 4 apples
- 3 teaspoons baking powder
- 3 teaspoons ground cinnamon
- to taste pine nuts
- to taste walnut halves
- 1 1/2 tablespoons pine nuts
- 1 ounce walnut halves
- 1 tablespoon sugar
- 3 tablespoons butter
Tools
- 1 Knife
- 1 Sieve
- 1 Pan for chiffon cake
- 2 Bowls
- 1 Apple Corer
- 1 Electric Whisk
- 1 Cooling Rack
- 1 Kitchen Scale
Steps
To prepare the apple bundt cake, first wash and peel the apples.
Use an apple corer to remove the core and cut the apples into pieces.
If you don’t have an apple corer, you can cut the apples into quarters with a knife, then remove the core.
Gather the apple pieces in a bowl, add 1/4 cup of sugar (taken from the total) and the cinnamon, mix well and set aside.
In another bowl, break the eggs, add the sugar and, with the help of the electric whisk, start beating the eggs until they become lighter and frothy.
While continuing to beat, also add the oil and orange juice.
At this point, add the sifted flour and baking powder and fold them into the egg and sugar mixture.
Grease the mold with a release agent or butter, then pour half of the batter and half of the apple pieces into it.
Then make another layer of batter and one of apples and finish with the addition of broken pine nuts and walnut halves, a tablespoon of sugar, and pieces of butter over the entire surface (unfortunately, I lost the photos of these last two steps 😥).
Bake the apple bundt cake in a static oven, at 350°F for the first 60 minutes, then lower the temperature to 340°F and continue baking for another 10-15 minutes.
