Apple Cinnamon Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">180g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">150g light brown sugar, packed</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">120ml buttermilk (or 120ml milk mixed with 1 tbsp lemon juice)</li><li class="ingredients-single-item">500g apples (about 4 medium), peeled, cored and diced (Granny Smith or Braeburn)</li><li class="ingredients-single-item">80g chopped walnuts (optional)</li><li class="ingredients-single-item">For the cinnamon sugar layer:</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1 tbsp ground cinnamon</li><li class="ingredients-single-item">For the caramel glaze:</li><li class="ingredients-single-item">60g unsalted butter</li><li class="ingredients-single-item">100g brown sugar</li><li class="ingredients-single-item">60ml heavy cream</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">120g confectioners' sugar, sifted</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Apple corer or sharp knife</li><li class="equipment-single-item">Wire cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Thoroughly grease and flour a 25cm bundt pan, being sure to get into all the crevices. This detailed preparation is crucial for a clean release later, so don't rush this step. A cooking spray with flour works exceptionally well for bundt pans.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined. This pre-mixing ensures your spices will distribute evenly throughout the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Prepare the cinnamon-sugar mixture by combining 50g granulated sugar and 1 tablespoon cinnamon in a small bowl. Set aside. This will create delicious pockets of cinnamon flavor throughout your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Peel, core, and dice the apples into 1cm cubes. Don't cut them too small or they'll disappear into the batter; you want noticeable chunks for texture and bursts of apple flavor. Toss the diced apples with 1 tablespoon of the flour mixture to prevent them from sinking during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter until smooth and light, about 1 minute. Add both sugars and beat on medium-high speed for 3-4 minutes until the mixture is pale and fluffy. This extended creaming creates air pockets that help give your cake structure and lightness.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Then beat in the vanilla extract. Don't worry if the mixture looks slightly curdled—this is normal and will smooth out when you add the dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts (beginning and ending with the flour). Mix just until combined after each addition, being careful not to overmix. Overmixing develops gluten, which can make your cake tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Gently fold in the flour-coated apple chunks and optional walnuts with a rubber spatula until evenly distributed throughout the batter. The batter will be thick and substantial—this is exactly what you want to support the fruit.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Add one-third of the batter to the prepared bundt pan and spread evenly. Sprinkle half of the cinnamon-sugar mixture over the batter. Add another third of the batter, followed by the remaining cinnamon-sugar. Top with the final third of batter. This layering creates gorgeous swirls of cinnamon throughout the cake.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>To remove air bubbles, tap the filled pan firmly on the counter several times. Then use a knife or small spatula to gently swirl through the batter, creating a marbled effect with the cinnamon-sugar layers.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 50-55 minutes, or until a wooden skewer inserted in the center comes out with just a few moist crumbs attached. The cake will begin to pull away from the sides of the pan when it's done. If the cake begins to brown too quickly, tent loosely with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the cake to cool in the pan for exactly 15 minutes—this timing is crucial. Too short and the cake may break; too long and it might stick. After 15 minutes, place a wire rack over the cake and invert to release. If the cake resists, give the pan a few gentle taps on the counter before trying again. Let the cake cool completely before glazing.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For the caramel glaze, melt the butter in a small saucepan over medium heat. Add the brown sugar and stir until dissolved, about 2 minutes. Add the cream and salt, bring to a simmer, and cook for 1 minute, stirring constantly. Remove from heat and whisk in the sifted confectioners' sugar until smooth. If the glaze is too thick, add a few drops of cream; if too thin, add more confectioners' sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Place the cooled cake on a wire rack set over a baking sheet (to catch drips). While the glaze is still warm and pourable (but not hot), drizzle it over the cake, allowing it to flow naturally down the sides. The glaze will begin to set quickly, creating a beautiful, glossy finish. For the most attractive appearance, pour the glaze at the crown of the bundt and let gravity do the work.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Let the glaze set for at least 20 minutes before slicing. For the cleanest cuts, use a sharp knife dipped in hot water and wiped clean between slices. The cake keeps well at room temperature under a cake dome for up to 3 days, or can be refrigerated for up to a week. Bring to room temperature before serving for the best flavor and texture.</li></ol>