Apple Spice Bundt Cake
Print recipe
| Serves | 10 |
| Prep time | 30 minutes |
| Cook time | 1 hour, 10 minutes |
| Total time | 1 hour, 40 minutes |
| Meal type | Breakfast, Dessert |
| Website | marthastewart.com |
Ingredients
- 2/3 cups cocnut oil, melted (or other neutral oil)
- 2/3 cups unsalted butter (plus 1 TBL melted)
- 3 Large eggs
- 2 cups sugar
- 1 teaspoon vanilla
- 3 Medium apples (cored but not peeled)
- 3 cups flour
- 1 tablespoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon salt
Directions
| Step 1 | |
| Pre-heat oven to 350F Brush a 12 cup Bundt pan with 1 TBL melted butter, then flour and rotate pan to get flour to coat the inside of the pan well, tap out extra flour | |
| Step 2 | |
 Cut cored apples in half, vertically, then horizontally Cut apples into 1/2" slices Set aside | |
| Step 3 | |
 Sift dry ingredients together onto parchment paper, or flexible mat In a stand mixer with the paddle attachment, on medium speed, combine eggs, oil, butter, sugar and vanilla until light yellow, and all oil is incorporated | |
| Step 4 | |
 With mixer running slowly add dry ingredients until combined | |
| Step 5 | |
| Remove mixing bowl from stand, and mix in apples Put batter into the prepared Bundt pan, using a spatula to make sure batter (which will be thick) is filling the corners of the pan Bake for 70-80 minutes, testing with a skewer which should come out dry | |
| Step 6 | |
| Cool cake for ten minutes in pan set on a cooling rack After ten minutes run a thin knife around edges to make sure cake will release Put the cooling rack on top of the cake pan, and invert the pan so cake drops out onto rack Let cool fully, then you can glaze, dust with confectioners sugar, or leave as is | |