Fresh Apple Bundt Cake
This One Bowl Apple Cake is as easy as 1-2-3. Just put all the ingredients in a bowl, mix and bake. It comes out moist, delicious and fills the house with the aromas of apples & cinnamon.
Servings: 12 servings
Calories: 354kcal
Ingredients
Apple Cake
- 2 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 3 cups apples peeled, cored & diced
- 3 cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 2 Tablespoons vanilla extract
- 1 cup pecans chopped
Caramel Sauce (optional)
- 6 ounces caramels
- 1 ½ Tablespoons heavy whipping cream
Instructions
Apple Cake
- Preheat oven to 300 degrees. Grease & flour a bundt pan.
- In a large bowl, mix ingredients in order given. Batter will be very thick.
- Pour into prepared bundt pan.
- Bake 1-½ to 1-¾ hours or until toothpick in center comes out clean.
- Place on wire rack to cool for about 20-30 minutes. You want it to be firm enough to not fall apart when it is inverted. When cool enough remove from pan and place on wire rack to finish cooling completely.
- Dust with powdered sugar just prior to serving. Serve with optional sides of vanilla ice cream and warm caramel sauce.
Caramel Sauce
- To melt caramels, place caramels and heavy whipping cream in microwave safe measuring cup or bowl.
- Melt in microwave on high in 30 second intervals, stirring in between, until smooth. Usually takes about 1-½ to 2 minutes.
Notes
STORE/FREEZE
Store cooled apple cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Freeze the cooled cake (whole or sliced) wrapped tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw in refrigerator overnight. The caramel sauce can be made fresh or frozen separately and reheated.
Nutrition
Calories: 354kcal | Carbohydrates: 63g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 156mg | Potassium: 119mg | Fiber: 2g | Sugar: 37g | Vitamin A: 80IU | Vitamin C: 1.6mg | Calcium: 22mg | Iron: 1.9mg
