Apple Bundt Cake (Print Version)

Moist, spiced cake filled with diced apples and finished with a sweet vanilla glaze for a delightful autumn-inspired dessert.

# Ingredients:

→ For the Cake

01 - 3 cups (375g) all-purpose flour, spooned and leveled
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 2 teaspoons ground cinnamon
05 - 1/2 teaspoon ground nutmeg (optional)
06 - 1 cup (200g) granulated sugar
07 - 1 cup (200g) brown sugar, packed
08 - 1 cup (240ml) vegetable oil
09 - 3 large eggs, at room temperature
10 - 2 teaspoons vanilla extract
11 - 3 medium apples (about 3 cups or 375g), peeled, cored, and diced

→ For the Glaze (Optional)

12 - 1 cup (125g) powdered sugar, sifted
13 - 2–3 tablespoons (30-45ml) milk
14 - 1/2 teaspoon vanilla extract

# Steps to Follow:

01 - Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly by coating every nook and cranny with butter and flour, or alternatively use a nonstick spray to prevent the cake from sticking.
02 - In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and nutmeg until evenly combined. This mixture lays the foundation for the cake’s warm and balanced flavor.
03 - In another bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth and well mixed. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract for added flavor.
04 - Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing. Fold in the diced apples carefully using a spatula to distribute them evenly throughout the batter.
05 - Pour the batter into the prepared bundt pan and smooth the surface. Bake in the preheated oven for 55-60 minutes or until a toothpick inserted in the center comes out clean. Enjoy the wonderful aroma of apples and cinnamon filling your kitchen.
06 - Allow the cake to cool in the pan for about 10 minutes, then invert it onto a wire rack to cool completely. For the optional glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth, and drizzle it over the cooled cake to add a sweet finishing touch.

# Additional Notes:

01 - Use a combination of tart and sweet apples like Granny Smith and Fuji for the best flavor balance.
02 - If you prefer, swap vegetable oil for melted butter for a richer taste.
03 - The glaze is optional—skip it for a simpler, less sweet cake.
04 - Make sure apples are diced into small even pieces for uniform texture.
05 - Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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