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Autumn Apple Bundt Cake -|The Kitchen Gent

Autumn Apple Bundt Cake

Not your grandmother's apple pie, this cake takes the classic fall flavors of apple and cinnamon and puts a refreshing new spin on them.
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Servings 12 slices

Ingredients
  

  • 1/2 cup butter (softened)
  • 1/2 cup vegetable oil
  • 1 1/3 cups sugar
  • 1/4 cup applesauce (we used cinnamon flavored to get more of that spice kick)
  • 1/4 cup apple butter
  • 3 eggs
  • 2 tsp. vanilla (see recipe notes)
  • 3 cups flour
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 apples (use your favorite baking variety)
  • powdered sugar (for dusting)

Instructions
 

  • Preheat oven to 350 degrees. Grease a Bundt pan (I used butter and flour rather than cooking spray), and set aside. Chop (peeling beforehand if desired) and core apples, then put them in a bowl and set it aside.
  • In a large bowl, beat together the butter, vegetable oil, and sugar for about 2 minutes or until pale yellow. Add applesauce and apple butter and beat until combined. Add eggs one at a time, beating between each egg until it is incorporated. Add vanilla and beat one last time to incorporate.
  • In a separate bowl, mix the cinnamon, flour, baking soda, baking powder, and salt. Remove two tablespoons of the mixture and mix it with the apples to coat them (this will prevent them from sinking to the bottom of the cake while it bakes). Add the dry ingredients to the wet ingredients in three batches, mixing until combined after each batch. When that is fully incorporated, stir in the apples.
  • Pour the batter into the prepared Bundt pan and bake for 50-60 minutes. Check the cake after 20 minutes and if it looks too brown, cover it with foil. Cool for 20 minutes after it leaves the oven, then gently invert the cake onto a plate. Dust with powdered sugar, slice, and enjoy!

Notes

  • Recipe originally found here.
  • We accidentally omitted the vanilla, and the cake tasted just fine! I would recommend remembering this step though, as it would probably provide an even richer flavor.
  • If you think your cake isn't sweet enough and you totally hate me for telling you to reduce the amount of sugar, feel free to pile the powdered sugar on! This is your rodeo darlin', you add as much sugar as your lil blood vessels can take.