Apple Bundt Cake
Prep Time:20 mins
Cook Time:45 mins
Serves:16
- 400 Calories
- 8g Protein
- 23g Total Fat
- 43g Carbs
Is there anything more magical than the smell of a freshly-baked apple bundt cake wafting through the kitchen during the holiday season? Whether you go apple-picking at the orchard or simply snag a bushel at the store, this cake bakes up sweet, incredibly moist, and irresistible every single time. Want to shake things up? Toss in some crunchy chopped walnuts or almonds for an extra layer of texture. And if you’re feeling bold, go all in and whip up a homemade brown sugar cinnamon frosting to drizzle over the top for that cozy finishing touch.
Ingredients
Cake:
- 3 cups Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 eggs
- 1 cup oil
- 1 cup brown sugar
- 3/4 cup sour cream
- 1/2 cup milk
- 1 tablespoon vanilla extract
- 3 cups apples, peeled and diced
Icing:
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
Directions
- Preheat oven to 350° F.
- In a large bowl, combine the Kodiak mix, cinnamon, and nutmeg.
- In a separate bowl, whisk the eggs, oil, brown sugar, sour cream, milk, and vanilla.
- Whisk the wet ingredients into the dry until the batter is fully combined, and no lumps remain.
- Fold the diced apples into the batter.
- Use a pastry brush to coat the Bundt pan with melted shortening or oil. For extra protection against sticking, sprinkle a light coating of almond flour or granulated sugar on the pan (be sure to complete this step right before baking. Any earlier could cause sticking to occur).
- Pour batter into the greased pan.
- Bake for 40-45 minutes or until a toothpick into the center comes out clean.
- Let cool for 10 minutes.
- Use a table knife to loosen up the sides of the cake from the pan. Then, flip the cake out of the pan and onto a cooling rack. Let cool completely.
- To make the icing, combine the brown sugar, butter, and heavy cream or milk in a medium saucepan.
- Heat the mixture over medium heat, bringing it to a boil for one minute, while whisking constantly.
- Remove from heat and stir in vanilla.
- Whisk in the powdered sugar, a little at a time, until full incorporated and smooth. Continue to stir until the icing thickens but remains pourable.
- Pour the glaze over cooled cake. Let stand 5 minutes before serving.
*Note: If you don't have heavy cream, use milk instead and increase powdered sugar to 1 cup.
