This Apple Bundt cake recipe makes a cake that can go from breakfast to dinner and everywhere in between. There is a crumble topping made with oatmeal and brown sugar – that is breakfast right there. The crumble topping when baked gets nice and sticky so putting it on both the bottom and top of the cake will make you very happy. Then the actual cake is full of bites of apple so that makes it snack worthy. With a dusting of icing sugar or a drizzle of glaze it will look right at home on the dessert scene. For whatever time of day you decide to indulge in this apple cake I am sure you will enjoy every bite.
And of course you can’t have a fall creation without cinnamon and nutmeg. For this recipe I had to open a new package of Saigon cinnamon and it really packs a punch when it is fresh. You don’t realize the difference it makes when the spices you bake with are fresh until you actually open a new container. I promised myself to buy smaller quantities so the flavour will always be intense.
I also added some toffee bits to the cake batter and they complement the apples really nicely – as caramel and apple are just meant to be together. This Apple Bundt cake was breakfast for us at camp so there was no glaze just nice warm cake fresh from the oven before finishing tackling our bathroom renovation. But that is a story for another day…but believe me I would much rather be baking cake than being the renovation assistant to my husband. But the bathroom is finished so I have been released back to the kitchen. YEAH!
- Topping
- ¼ cup (1/2 stick) cold butter, cut into pieces
- ½ cup packed light-brown sugar
- ¼ cup old-fashioned rolled oats
- ½ teaspoon cinnamon
- ¼ teaspoon coarse salt
- Cake
- ½ cup (1 stick) salted butter, room temperature, plus more for cake pan
- 2 cups all-purpose flour, plus more for cake pan
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg, fresh grated
- ½ teaspoon coarse salt
- ¾ cup granulated sugar
- ½ cup packed light-brown sugar
- 4 large eggs
- 1 cup plain yogurt
- 1 cup diced apple, peel left on
- ½ cup toffee bits
- Preheat oven to 350 degrees. Butter and flour an angel-food cake pan or 14-cup Bundt cake pan.
- Topping:
- In a small bowl, combine butter, brown sugar, oats and cinnamon.With a pastry cutter or your hands, cut in butter until mixture resembles coarse crumbs. Refrigerate until ready to use.
- Cake Batter:
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt. In another large bowl, using an electric mixer, beat butter and sugars on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. Add yogurt and beat to combine. With mixer on low, gradually add flour mixture and mix just until combined. With a rubber spatula, fold in apples and toffee bits.
- Sprinke about ¼ of topping in bottom of pan. Spoon batter evenly into pan. Top with crumb topping and, with a butter knife, gently fold some of topping into batter. Bake until a toothpick inserted in middle comes out clean, 60 to 70 minutes. Let cool in pan on a wire rack 15 minutes, then turn out onto rack and let cool.