There are endless ways to use apples when baking, and one great way is to make an apple Bundt cake. When I think of September, I think of colorful apples, going apple picking, and then using them in my recipes.
September is the apple month
The activity of going to an orchard to pick apples and then using them for baking is very satisfying. I love getting my kids involved in the process too because it’s educational and fun.
September is also the month of high holidays, and baking an apple Bundt cake, that’s also round, is a great addition to the Rosh Hashanah meal. Instead of brown sugar, use a few tablespoons of honey to make this a perfect Jewish New Year dessert.
Best apples for making apple Bundt cake
Apples make this Bundt cake very moist. Green apples are my favorite for this recipe, preferably Granny Smith. You can also try Mcintosh or Cortland variety. These types of apples tend to be less sweet and add a delicate tart taste to add character and balance the flavor.
Try to avoid using apples that are extremely juicy, like Honey Crisp or Fuji, otherwise the extra moisture could hinder the rising of your Bundt cake and it might turn out dense.
If you notice that the apples you’re using are too juicy, peal and slice them, then let them sit on the counter for at least 30 minutes. Pour out the excess juice and either drink it or use it for making pie crust.
Use delicate flour to make your apple Bundt cake supple
My favorite flour for this recipe is wheat flour from Poland type 450 “Tortowa”. It’s comparable to Pastry flour in the US or Canada, and it will help make your apple Bundt cake extra fluffy and airy.
You can also use all purpose wheat flour, but it’s a heavier flour type because it contains more protein, so I recommend you either add an extra egg or add 1/2 a teaspoon of baking powder if you choose to use the all-purpose flour.
Invest in a Bundt baking pan
For this recipe you’ll need a Bundt cake baking pan. I recommend investing in one if you are a fan of Bundt cakes just like me. If you don’t have one, you can also use a bread loaf pan, although you might need two to fit all the batter.
Apple Bundt Cake
Ingredients
- 2 cups wheat flour Polish "Tortowa" type 450 or Pastry Flour
- 2 tbsp potato flour
- 6 whole medium eggs (5 large eggs)
- 6 tbsp powdered sugar
- 2 tbsp brown sugar or honey
- 2 tbsp plain yoghurt (optional)
- 6 tbsp unsalted butter
- 2 tbsp sunflower seed oil
- 4-5 medium green apples
- 1 tsp vanilla
- 1 tbsp lemon juice
- ¼ tsp salt
- 1 tsp cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
For Preparing the Bundt Cake Pan
- 1 tsp coconut oil or sunflower seed oil
- 1 tbsp coconut flakes
Instructions
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Grease a Bundt cake pan with some coconut oil and sprinkle some coconut flakes to prevent the top of the cake from sticking. Set it aside.
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Melt the butter over a low heat.
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Make sure the butter doesn't burn. Set it aside to cool off.
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Preheat the oven to 350° Fahrenheit or 180° Celsius.
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Wash, peal, and slice the apples.
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Sprinkle the apples with lemon juice and cinnamon. Set them aside.
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Using two mixing medium bowls, separate the egg yolks and the egg whites.
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Beat the egg whites with a hand mixer until stiff and fluffy.
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Next, beat the egg yolks with powdered sugar, brown sugar or honey, vanilla, and salt.
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Beat them thoroughly until you obtain a creamy and fluffy texture.
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Gently fold in the egg whites.
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Measure two cups of flour. Add the potato flour, baking powder, and baking soda and mix it thoroughly together.
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Slowly add the mixed flour to the combined egg mixture as you gently mix the batter.
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Next, slowly pour in the cooled butter as you mix the batter gently using a spatula.
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Once the ingredients are combined into a uniform batter, add the apples.
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Pour the batter into the earlier greased Bundt cake pan.
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Put it in the preheated oven and bake for 45 minutes.
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Remove the apple Bundt cake from the oven and let it cool for 10-15 minutes.
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Slowly turn the apple Bundt cake pan while pressing the plate on top, and once turned, lift the form as you place the apple Bundt cake onto the plate.
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Sprinkle some powdered sugar on top and enjoy!
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