Yesterday a few of the girls got together to hang out, eat brunch, and do a puzzle. We all sipped pumpkin spice coffees and many of us wore flannels, because it’s October and why would we be doing anything else in October? Our potluck-style brunch consisted of potato casserole, fruit salad, Oreo balls, mini quiche, and Mexican bean dip (the turkey sausage was forgotten about in one our backpacks until we were almost done eating, so no turkey sausage was had). It may have been the most random and disjointed brunch spread we’d ever seen, but it didn’t really matter, because as we justified to ourselves over and over again, anything goes for brunch, and that’s what makes brunch so fantastic. For dessert after brunch (yes, dessert time came directly after brunch, without a moment’s pause in between), we cut into the Apple Cinnamon Bundt Cake.
The Apple Cinnamon Bundt Cake was my contribution to our pre-puzzle morning meal. The idea struck me the other day when I was putting away dishes and spotted my bundt pan tucked away, behind all my other loaf pans and baking sheets. I had gotten it way back in April, with the goal to bring more bundt cake to people’s lives. I felt like people these days aren’t eating enough bundt cake and I wanted to change that. Bundt cake is totally underrated and I’m not quite sure why this is so. They’re always really delicious and they tend to be quite attractive as well. From coffee cake to double chocolate, the bundt cake options are pretty much endless. After doing a little bundt cake research, I learned that it originated from the German word Kugelhupf, meaning a ring-shaped coffee cake. How fun is that? If more people knew that Kugelhupf was the real name for bundt cake, I feel like people would generally be more excited about it. Anyway, I got my bundt pan because wanted to learn how to make some great ring-shaped cakes, and then I totally forgot about it. Thinking back to the last few months through which I’ve owned this pan, I think I maybe made one bundt cake. So when I was deciding what to make for brunch and I spotted my poor little under-utilized bundt pan, I knew what had to be done.
This Apple Cinnamon Bundt Cake has over a pound of Honeycrisp apples in it. It’s crumbly and moist and it’s covered in a cream cheese glaze. I have a lot to learn when it comes to glazing a bundt cake and the aesthetics of it all, but it complimented the tartness of the Honeycrisps nicely, and the chopped pecans on top added a nice crunch to the whole experience. This recipe is beyond perfect for this time of year. Whether it’s for your dessert after weekend brunch, or for an afternoon snack along with a hot cup of tea , this Apple Cinnamon Bundt Cake is one kugelhupf you don’t want to miss.
Apple Cinnamon Bundt Cake
Ingredients
For the Cake
- 3 cups all-purpose flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1 cup milk
- 3/4 cup vegetable or canola oil
- 4 eggs
- 1 tsp vanilla extract
- 3 medium Honeycrisp apples
For the Glaze
- 4 oz softened cream cheese
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
- 1/4 cup chopped pecans
Instructions
-
For the Cake:
Preheat the oven to 350°F and grease the bundt pan with cooking spray.
In a large bowl, mix together the flour, granulated sugar, brown sugar, cinnamon, baking powder and salt. Then add the milk, oil, eggs, an vanilla and beat until smooth, for about 1 minute. Fold in the apples. Pour the batter into the prepared pan, and bake for 45-50 minutes. The cake is done when a toothpick inserted into the center comes out clean. Cool for at least 15 minutes before removing from the pan to cool on a wire rack.
For the Glaze:
With an electric mixer, beat the cream cheese for about 1 minute until light and fluffy. Gradually add the powdered sugar. Then, add in the vanilla and milk and mix until the desired consistency is achieved. Pour the glaze into a piping bag and pipe onto the cooled bundt cake. Top with chopped pecans.
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