Apple Cinnamon Bundt Cake
By Ari Laing
Apple Cinnamon Bundt Cake
By Ari Laing
Yield/Serves:
Makes 10 to 12 servings
- 3 ¼ cups cake flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 ½ tsp ground cinnamon
- 1 cup walnuts, finely ground
- 1 ¼ cups vegetable or canola oil
- 2 cups dark brown sugar
- 3 large eggs, room temperature, lightly beaten
- 1 tsp vanilla bean paste
- ½ cup greek yogurt, whole milk or reduced-fat
- 2 Tbsp salted caramel, store-bought or homemade
- 2 cups apple, peeled, finely grated (~2 large apples), such as Honeycrisp
- Confectioner’s sugar, optional for serving
Preheat oven to 350°F. Coat a standard 12-cup Bundt pan with nonstick baking spray.
In a large mixing bowl, whisk together flour, baking soda, salt, cinnamon, and ground walnuts.
In the bowl of a stand mixer fitted with paddle attachment, beat together oil and sugar until well mixed, about 1 minute on medium speed. Add the eggs, vanilla bean paste, and yogurt. Continue mixing on medium for 2 minutes, scraping the sides halfway through.
Gently fold wet ingredients into dry ingredients until only a few streaks of flour are remaining. Add grated apple, then fold until just incorporated.
Pour batter into prepared Bundt pan until about ⅔ full. Pour caramel sauce evenly on top, then swirl into cake batter using a butter knife. Top with remaining batter, smoothing the top with a spatula. Bake for 1 hour, or until a cake tester inserted into the cake comes out with only a few moist crumbs. Let cake cool for 10 minutes before inverting onto a wire rack. Enjoy warm or at room temperature. Serve with a light dusting of confectioner’s sugar (optional).