The grandma’s apple bundt cake is a simple and genuine dessert that takes me back in time. I fondly remember Sunday lunches and the desserts we made to finish the meal, simple recipes that were part of the Bolognese tradition like the rice cake or the English trifle while soft cakes and bundt cakes were reserved for other days of the week, perfect for breakfast and snack, even taken to school instead of packaged snacks.
I know, I always get carried away when I reminisce, but they’re so beautiful that I love sharing them with you. Today we are making a soft and fluffy cake that was made at least once a week. The ingredients are few and easy to find; in fact, I think we all have them at home, and today, as back then, if an ingredient is missing, it can be replaced.
I have always used Renette or Golden apples; they are perfect for making cakes, and they remain firm and compact even after baking. In the past, vanillin was used to flavor cakes; I prefer vanilla extract or pods, which provide a wonderful aroma that perfumes the whole house.
The beauty of the grandma’s bundt cake I’m proposing today is that nothing needs to be whipped; the liquid and solid ingredients are divided into two bowls, mixed together, and baked, easy, fast with excellent results.
I leave you with some apple recipes, a fantastic fruit that lends itself well to making desserts but also pairs exceptionally well with meats and roasts.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 272.85 (Kcal)
- Carbohydrates 44.85 (g) of which sugars 25.12 (g)
- Proteins 5.07 (g)
- Fat 8.94 (g) of which saturated 2.00 (g)of which unsaturated 6.31 (g)
- Fibers 1.23 (g)
- Sodium 98.85 (mg)
Indicative values for a portion of 100 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 1/4 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 1 cup whole milk
- 1/2 cup peanut oil (or 8 tbsp of melted butter)
- 3 eggs (medium)
- 1 packet baking powder
- 2 teaspoons vanilla extract (my grandma used a packet of vanillin)
- 1 teaspoon lemon zest (grated)
- 20 g lemon juice
- 3 Golden apples (or large Renette apples, about 600 g)
- 1/4 cup sugar crystals
- 1 pinch salt
Tools
- 2 Bowls
- 1 Whisk
- 1 Bundt cake pan 10-inch
Procedure
In a bowl, sift the flour with the baking powder, add the sugar and mix well.
In another bowl, mix together all the liquids, add the milk, eggs, oil (or melted and cooled butter), lemon juice, and vanilla, then mix everything with a whisk and add the lemon zest.
Peel the apples and cut them into thin slices.
Pour the liquid ingredients, a little at a time, into the bowl with the dry ingredients, stirring first with a fork, then with a whisk to avoid lumps.
Pour the mixture into a greased and floured 10-inch bundt cake pan. Arrange the apple slices on top and sprinkle with sugar crystals.
Bake the cake in a preheated static oven at 350°F (180°C) for about 45/50 minutes (cooking time depends on your oven’s power), perform the toothpick test to check if it’s done, and if necessary, extend the baking time by 5 or 10 minutes. If the cake’s surface tends to darken too much, cover it with foil.
The grandma’s apple bundt cake is ready, let it rest for 10 minutes and then turn it over onto a serving plate. Let it cool completely, dust with powdered sugar, and serve.
Advice
Storage:
The apple cake can be stored for three days at room temperature under a glass dome. When it’s very hot, fruit can sour quickly, so I recommend keeping the cake in the fridge during summer months and letting it sit at room temperature for 1 hour before serving.
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