I don’t know why, but I have never owned a Bundt Cake Pan… that is, until 2 weeks ago…

This is the first cake that I have made in it and I am in love with it already! I went to visit friends today and just had to make  another one to share with them… so I made this this morning before leaving.

The original recipe called for just 2 cups of apples, more sugar, nuts etc… The first time I made it, I used less sugar, replaced half of the oil and added a bit more apples but not nearly enough to my liking… This morning I tried with 4 cups of apples and it was perfect.

Next time though I am going to try substituting the oil with Sour Cream instead of apple sauce. I think that the sour cream will ass a really nice tang.

Apple-cinnamon Bundt Cake


In a bowl, mix together:

4 cups apples, peeled,cored and diced (I use Empire Apples)
2 tbsp brown sugar
2 teaspoon cinnamon

In a large bowl mix together:

1 1/2 cups brown sugar
1 cup vegetable oil (can be replaced in part or in whole by apple sauce)
1/4 cup orange juice
3 teaspoons vanilla
4 eggs

Add to the wet ingredients:
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees F.
Grease bundt pan.
Add 1/3 of batter mixture to the pan.
Sprinkle half of the apple mixture over the batter then follow with 1/3 batter, and then add rest of apples and top with rest of batter.
Bake for 55- 60 minutes.

This cake is really not too sweet with a great Apple-Cinnamon taste… The pics here were of the first cake I made with less apples, doubling the apples added a lot of flavour and made the cake a bit more moist which was perfect!

Apple-cinnamon Bundt cake