Fall apple bundt cake is a dessert you can enjoy year-round that’s made gut healthy with ACV that is what inspired this cake.
I hope you fall in love with this cake (like I did) and enjoy the recipe that you can share with others!… even if you don’t share the cake with those around you. 🥮
If there’s something we can count on in this world, it’s a good apple that hasn’t changed since I was young. They fall from the apple trees.
And “A” is for apple or autumn and is a great start to fall Anti-inflammatory healthy breakfasts.
Adding apples to your diet is one powerful way…the apple skin is full of prebiotic fiber that’s good to eat if you choose organic apples that are not chemical pesticide-sprayed. 🍎🍏
The apple insides are loaded with various healthy compounds like pectin, quercetin, anthocyanins, epicatechin, and flavanols so they’re an anti-inflammatory super food, and are included in this 200 anti-inflammatory food list.
Mixing up green and red apples give slightly different polyphenols that are anti-inflammatory good for the body.
Growing up, Red Delicious apples were the ones I knew. And of those, some were softer or had soft bruised spots.
And it was my job at the grocery store to pick out and bag the firm ones. I felt special being the Apple Whisperer in my family. 😊
These days, Gala apples are pretty common too and Pink Ladys, which used to be less common.
You can’t go wrong. All apples have Vitamin C antioxidant goodness to help protect against free radicals in the cells. And we can never be too young or protective against cancer cells from growing.
An since this apple cake has added apple cider vinegar, it’s a very healthy cake.
That’s usually an oxymoron.
But this cake IS healthy and can be part of the way you start your day at breakfast… while being deliciously tasty too!
You can look forward to pairing apple cake with a fall pumpkin coffee if that’s your jam ☕️🎃
You can also substitute apples with pears that has a similar crunch and sweetness to apples.
They are part of the same Pome fruit family that apples come from with a core and small seeds.
Easy Fall Apple Bundt with Coconut Oil
These recipe steps will fill about half a bundt pan ring like the one shown here. National Bundt Cake Day is November 15 and that’s actually a good time to bring out this autumn dessert all will fall in love with! 😍
If you want a full bundt pan (and not just a ring), then double the batter size so it fills up closer to the top.
-3 cups all-purpose flour or a combination of your favorite flours (whole wheat, buttermilk, or gluten-free flour)
-Cinnamon
-Kosher Salt
-1 cup liquid (you may not need all the liquid and then you can make a beverage drink, like I did).
You can use apple juice, apple cider, or lemon juice, and apple cider vinegar for an acidic taste boost…
¾ cup applesauce
¾ cup coconut oil (you can melt in a bain marie, and you can use less for less fat in the cake).
Bain marie: put solid coconut oil into a smaller bowl and place inside a larger bowl and then pour hot water into the larger bowl. This works well with mugs and ceramic bowls (that can handle heat like microwaveable bowls)..
3 large eggs, room temperature
Use coconut oil to prepare and coat the bundt pan and then coat with flour (or cocoa powder) and tap out the excess, so the bundt cake comes out more easily. Alternatively you can use other oils.
Add apple juice liquid (about half to start) to the wet ingredients (applesauce/eggs). Then blend in the wet to dry ingredients (flour, cinnamon and any spices, and salt).
Mix with a spoon. It will be a soft, moist (but not liquid-y) batter. That’s why I would use a spoon and not a whisk for easy cleaning without clinging batter.
And then gently mix in leavening agents (1-1/2 tsp baking powder plus ½ tsp baking soda).
Spread in a bundt pan. I use an offset spatula to even out. You can also use a knife and/or tap down the bundt pan on a table for leveling the batter.
Bake at 350 degrees for 45-50 minutes.
You’re looking at the bottom of the cake in the bundt pan. And you’ll know it’s finished when you can pull out a clean toothpick tester.
After the bundt pan cools for about 10-15 minutes, then remove it from the pan.
You don’t want to remove it while it’s piping hot warm, or else the apple cake can easily break.
After the cake is out of the bundt pan and is fully cooled (you can refrigerate covering it with the bundt pan so it doesn’t dry out).
Then cooled, you can glaze. You can lean into the coconut flavors and melt chocolate coconut oil in a bain marie until you get the right consistency. For a thicker glaze, use more chocolate to coconut oil ratio. It’s your creative bundt!
Easy Fall Apple Bundt Cake
Ingredients
- 3 cups all-purpose flour or a combination of your favorite flours (whole wheat, buttermilk, or gluten-free flour)
- cinnamon to taste and pinch of salt
- 1 cup apple juice or apple cider (and combo with apple cider vinegar with total 1 cup liquid)
- 3/4 cup applesauce
- 3 large eggs
- 3/4 cup coconut oil
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt (kosher salt suggested)
- cardamom spice (optional)
Instructions
- Combine wet and dry ingredients. Tip: mix with a spoon. It will be a soft, moist (but not liquid-y) batter. Also, mix coconut oil with apple sauce for easy moist mixing.
- Tip: Prepare bundt pan with coconut oil and lightly dust with flour to prevent sticking. Tip: use a tea infuser for even, light dusting.
- Pour cake batter into cake pan.
- Bake at 350°F for 45-50 minutes (or until a long toothpick comes out clean).
- Tip: Take out cake after cooled (so it doesn't collapse or break on you).
Notes