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Spiced apple Bundt cake recipe

Spiced apple Bundt cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Classic cakes
  • Bundt cakes

This cake is a great alternative to the rich Christmas cake. Flavoured with the best of Christmas spices.

10 people made this

IngredientsServes: 12

  • 4 apples, peeled and sliced
  • 5 tablespoons Billington's® golden granulated sugar
  • 1/2 teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • 2 teaspoons freshly grated nutmeg
  • 500g Billington's® golden caster sugar
  • 4 large eggs
  • 120ml vegetable oil
  • 60ml orange juice
  • 1 teaspoon Silver Spoon Cakecraft® Orange Natural Extract
  • 1 teaspoon Silver Spoon Cakecraft® Vanilla Natural Extract
  • 450g Allinson’s Nature’s Choice® plain flour, sifted
  • 3 1/2 teaspoons baking powder, sifted
  • 1/2 teaspoon salt
  • 200g Billington's® golden icing sugar
  • 75ml boiled water

MethodPrep:30min ›Cook:1hr30min ›Extra time:15min cooling › Ready in:2hr15min

  1. Preheat the oven to 180 C / Gas 4. Grease and flour a 2L Bundt tin. Toss the apple pieces, granulated sugar and the spices in a medium bowl.
  2. Beat together the caster sugar, eggs, vegetable oil, orange juice, orange and vanilla extracts in a large bowl; whisk thoroughly to combine. Fold in the flour, baking powder and salt into the egg mixture. Spoon a third of the batter into the prepared tin. Top with half of apple mixture. Cover with another third of the batter; top with remaining apples, then batter.
  3. Bake the cake for about 1 hour 30 minutes or until the top is brown and when a skewer is inserted near centre comes out with moist crumbs attached.
  4. Cool the cake in tin on a cooling rack for 15 minutes. Run knife around sides of tin to loosen. Turn the cake out onto the cooling rack and leave until cool.
  5. Place the icing sugar in a bowl, drizzle in a quarter of the water and stir together. Leave it a minute. Lift the spoon out of the icing sideways; it should run off in thick ribbons. If not, add a tiny bit more water, but don't overdo it.
  6. Place the cake on a cake stand or plate and drizzle over the icing leaving the icing to drizzle down the sides. Decorate with a few slices of crystallized ginger and a light sprinkling of golden icing sugar.

See it on my blog

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Special equipment:

Step 1

A 10”-diameter nonstick Bundt pan

Caramel sauce

Step 2

Combine sugar, cream of tartar, and ¼ cup water in a medium saucepan over medium heat, stirring until sugar dissolves. Cook, without stirring and occasionally swirling pan for even cooking, until mixture turns a dark amber color. Remove from heat slowly add apple cider, cream, vinegar, vanilla, and salt (mixture will bubble vigorously), whisking to combine. Return pan to medium heat and bring to a vigorous boil. Reduce heat to a simmer and cook, stirring to dissolve any caramel bits, for 1 minute. Remove from heat and let cool. Set aside. Caramel sauce can be made 1 week ahead. Cover and chill. Rewarm slightly before using.

Step 3

Arrange a rack in middle of oven and preheat to 350°. Generously coat Bundt pan with nonstick spray. Place butter in a medium saucepan over medium heat. Scrape in seeds from vanilla bean add bean. Cook, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Carefully remove vanilla bean pour brown butter into a medium bowl and chill until slightly firm, about 45 minutes.

Step 4

Pulse flour and almonds in a food processor until almonds are finely ground. Transfer to a large bowl. Whisk in baking powder and next 7 ingredients set aside.

Step 5

Using an electric mixer on medium speed, beat brown butter, brown sugar, sugar, and ¾ cup powdered sugar in a large bowl, frequently scraping down sides and bottom of bowl and beaters, until light and fluffy, about 5 minutes. Mix in lemon zest. Add eggs and yolks one at a time, beating to blend between additions beat mixture until fluffy, about 3 minutes.

Step 6

Reduce speed to low. Add half of dry ingredients mix until almost blended. Add milk and mix until almost blended. Add remaining dry ingredients mix until batter is blended and smooth. Scrape into prepared pan. Tap pan gently on counter to even out.

Step 7

Bake until a tester inserted near the center of cake comes out clean and cake is dark golden brown and has begun pulling from sides of pan, 65–70 minutes.

Step 8

Transfer pan to a wire rack. Let cake cool in pan for 25 minutes. Invert cake onto rack and let cool completely, about 1 hour. Cake can be made 2 days ahead. Store airtight at room temperature.

Step 9

Dust cake lightly with powdered sugar. Drizzle caramel sauce over cake, allowing it to drip down sides and into grooves and crevices. Serve remaining sauce alongside.

How would you rate Spiced Bundt Cake with Apple Caramel Sauce?

Well, it smells really good. But it fell in on itself while baking. I followed the recipe to a T. It didn’t take me 7 hours to make, only about 3 from start to finished baking time. I was able to salvage my dessert plans by making cake balls out of the fallen cake. So all was not lost. It tasted delicious, but I think 2 tsp of baking powder might be too much. I live in Denver so altitude could have also been a factor. Depending on how motivated I feel next Thanksgiving I might try to make this again but with only 1 teaspoon of baking powder. The caramel apple sauce is to die for!

No shade to the folks below saying that this was a time consuming affair, but I found this so easy to make. Shan't lie, didn't bother chilling the butter until slightly firm. Just left it on the counter to cool (whoops) but didn't have any issues! It makes a really fluffy, light cake. Absolutely fab. Will definitely make it again.

This cake was amazing, I won't lie it is very time consuming. It took me about 7 hours from start to finish but it was very much worth it, I made it for aa Halloween party and everyone loved it there were no left overs. I can't wait to have a reason to make it again

Made two cakes today and each turned out perfect! Reading the review of someone who felt the recipe was flawed made me nervous to try. But I'm glad I did. The recipe is very time consuming, but well worth it.

Cons: There is something seriously wrong with this recipe. I tried to bake it twice in two different bundt pans because I thought that my terrible first result was because the pan was too small. Nope. Each time the cake was hopelessly stuck to the pan despite a coating with nonstick cooking spray. The second version had an oily grease layer just under the bottom crust which made the cake appear to be raw even though it was cooked all the way through. Gross. The cake was heavy and collapsed in on itself after baking. The mangled result went straight into the garbage. It is 10pm and I will be purchasing a dessert for a dinner party instead of bringing this cake. Pros: The apple cider caramel is pretty tasty. I recommend using it on a different cake as this recipe was a time consuming and expensive flop.

Spiced Apple Cider Bundt Cake

I’m not sure if it’s the snow, the cold, or something else, but I’ve been craving comfort food all week. Things like Cinnamon Buns, Homemade Bread, Hearty Soups…you know what I mean.

And then I started thinking about my all-time favorite comfort food recipe. It’s in my cookbook, not on my blog, but if you own it – you need to make it ASAP: Spiced (‘n Spiked) Hot Apple Cider. It’s the kind of drink that warms you from the inside, and makes you feel taken care of. I’m not kidding. Chapter 7. Make that.

Anyway, thinking about my apple cider recipe also makes me think about this spiced apple cider bundt cake, which is pretty much a way to eat that favorite comfort drink. Not convinced yet? How about this? It’s a quick-and-easy, one bowl bundt cake that is bursting with flavor and different from your typical cake.

On board? Good. You should be. Let’s start baking cake.

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Spiced Apple Walnut Bundt Cake

If we add fruit to our cakes, that makes them healthy, right? Right?? Let’s all just lie to ourselves this once. This spiced apple walnut bundt cake is worth lying to yourself about. What I love most about this cake is that it’s not too sweet. It’s actually perfect on the sugar-level, so much so that the frosting is totally optional. You could leave it out completely and still enjoy this cake. Maybe you just want a light dusting of powdered sugar. Or, you could go all out and douse this baby in some rich homemade salted caramel. I was originally gonna go that route, but I decided something a little creamy would satisfy my craving.

I love just about any desert that combines warm fall spices such as cinnamon, nutmeg, ground ginger, etc. with seasonal fruit, and toasty nuts. It hits every single note that I’m searching for and more. This apple walnut cake is ridiculously easy to make, and comes together very quickly. Just make sure you take your eggs out the fridge a good half-hour before you even start. But hey, sometimes we forget to do these things (I totally did), so check the recipe notes for a quick way to bring your eggs down a notch on the chill-scale.

My preference is to toast my nuts (heh) over the stove. It’s faster, but it’s also a little more dangerous because they get toasted FAST. You cannot walk away from this. If you’re too nervous to do this, simply pop them in the oven.

Feel free to use a variety of apples!

This cake is delicious AF! I made it on a Sunday, and it was gone by Tuesday. We’re a bunch of fatties, I swear.

If you want, you could shred the apples on a box grater. I actually may try that next time. Don’t get me wrong, I loved the apple chunks, but because I like to try different things to see which I like better, they’re getting grated next time. Pears almost made it into this cake, but I didn’t feel like working with them because they tend to release a lot of liquid, and I didn’t want a soupy cake. Take note of that in case you get the idea of adding pears or using all pears. Hell, it might work, give it a try and let me know.

This Holiday Apple Spiced Bundt Cake recipe is one of my favorite recipes for Сhristmas desserts. It is really tasty and looks great when dusted with powdered sugar. My two top tips when baking bundt cakes are: to tap the batter filled pan on a hard surface like a chopping board or countertop. This ensures that the batter sinks right into all corners of the pan and helps to remove any large air bubbles. My second top tip is to leave the cake in the pan for at least 30 minutes after removing from the oven. Removing the cake from the oven before cool could result in a broken cake.

To make this, start by mixing wet ingredients in a bowl with an electric mixer. Add dry ingredients and mix until just blended. Fold in the nuts and transfer to a bundt pan. Bake in the oven and remove once cooked. Leave to cool in the pan for 30 minutes. Remove from the pan and sprinkle with confectioners’ sugar before serving.

To make Holiday Apple Spiced Bundt Cake, you will need the following ingredients:

Spiced brown sugar apple cake

Karen’s apple cake recipe makes a wonderfully warming sweet treat, with the heady spicing mingling with chunks of sweet apple. This cake can be served cold as part of an afternoon tea, or is equally good warmed up with lashings of cream, ice cream or custard for dessert.

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Apple cake, one of my favourite cakes and one that often finds its way onto my tea time table . . . it’s also a type of cake that makes a great ‘pudding cake’ when heated and served with cream or hot custard, or even a scoop of ice cream.

I make all manner of apple cakes, from apple tray bakes to apple sponge puddings, but today’s recipe for Spiced brown sugar apple cake is probably the one we all love the best – with its spiced, moist toffee crumb and chunks of juicy apples.

It’s also a very easy cake to make, being an all-in-one cake mix, which is always a winner for busy bakers! You can use any eating apples that are in season, or any that you have to hand, but my favourites are Cox’s Orange Pippins and Braeburn apples for flavour.

Serve this for Sunday afternoon tea along with freshly cut sandwiches and a pot of tea, and maybe a jug of thick cream too, it’s bound to please all the family. This cake also freezes beautifully – you just freeze slices wrapped in greaseproof paper and cling film.

Also perfect for lunch box snacks and picnics, this is the ultimate apple cake, in my opinion!

How to Make a Moist Apple Cake

A lot of apple cake recipes claim to be moist, but I wanted Fresh Apple Cake to really stand behind that claim. This recipe uses a few ingredients and tricks to ensure it’s true!

  1. Use plenty of chopped fresh apples. Apple’s higher water content helps make a moister crumb.
  2. Add applesauce. Not only does this enhance the apple flavor, but adds more liquid to the cake.
  3. Flavoring the cake the molasses gives the cake a burnt caramel flavor and adds moisture.
  4. Substitutie half the sugar with brown sugar. Brown sugar contains molasses, which makes baked goods more moist.
  5. Use oil instead of butter. Oil is a neutral flavor and helps keep the texture moist longer without drying out.
  6. Bake at a lower temperature. This allows for a gentler rise and liquids won’t evaporate as quickly.

Why You’ll Love This Apple Cider Bundt Cake

First of all, this delicious cake uses fresh apples as well as apple cider, for a full-on apple flavor!

In my opinion, bundt cakes areone of the best desserts, because they’re easy to make. No layering, no meticulous frosting–just a cake that turns into the pretty shape of its pan and is sprinkled with some sparkly cinnamon sugar!

This particular cake is almost like eating an apple cider donut, but in cake form!

Simple, yet super satisfying. And it’s pretty enough to grace a holiday table! Add this to your Thanksgiving dinner dessert menu pronto!

Keto Apple Cake || Spiced Butter Cake

One of the first keto cake recipes that I made was a butter cake and everyone loved it! It’s incredibly delicious, so I figured I would use that base to make a keto APPLE spice butter cake.

Now, again, before anyone comes to the comment section to drag me, please note there are NO apples in this recipe. Instead, to make a good keto apple alternative is to use apple cider vinegar and some spices. Alternatively, you could also use apple extract, but I didnt have any.

This keto apple cake recipe is fairly easy to make and there’s no special ingredients (like my usual whey isolate). Not this time! If you like to bake keto treats, you should have all the ingredients in your kitchen.

One thing I will note is when making the syrup, I ran out of cinnamon. So you will notice that I used liquid cinnamon flavouring (shoutout to OOOFlavors! not sponsored, they’re just awesome) but you can use just 1 tsp of regular ground cinnamon.

If you like this recipe, make sure to check out my original keto butter cake, keto cinnamon rolls or my keto apple crisp!

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This recipe is dedicated to my American and German friends and now I’ll explain why. ‘Bund’ roughly means gathering in German (please correct me if Google is wrong) so I guess that this traditional ring cake would be to feed a group of people, hopefully friends, so it would be a ‘bundkuchen’. An alternative German translation is ‘waistband’ so probably equally suitable! Bundt is actually the trademarked name given to cast aluminum pans by Nordic Ware made in North America and made popular in the 1950’s and 1960’s. But bundt cakes seem to have been around longer than that and probably are an evolution of the gugelhopf/kugelhopf, a cake made of yeasted dough and baked in a similar tin. I guess a sponge cake is quicker and easier for most people these days than an enriched yeasted dough. There is no one recipe that defines a bundt cake so it is completely open to interpretation – my ideal. Because a large point of a bundt cake is the molded decoration on the cake (and therefore the cost of the tin), bundt cakes are generally simply decorated with icing sugar or a pour-over glaze.

I have been drooling over pretty bundt cakes in bloggerland for many weeks now. Though just a cake, the distinctive ring shapes with folds and peaks really pulls this cake into another level of sculptural. But I really did not feel like paying £30 plus for one of the ultra pretty Nordic Ware ones. Until I found one half price in TK Maxx this past Friday I couldn’t resist. So cake tin bought, I needed a recipe that would do justice to my new tin. Big problem all the recipes I could find were in cups and sticks of butter. For a precise chemical reaction such as cake making, inaccurate and annoying American measurements are infuriating. So I made up my own recipe, a sort of amalgamation of several different recipes from the USA which I converted to weight measurements and added some inspiration of my own. I have to admit it worked out well and I will be looking forward to experimenting with my pretty tin again in the future.


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