Fall Apple Bundt Cake Recipe 🍎 below.
Fall apple bundt is actually a dessert we can enjoy year-round that’s good for you (and I hop you enjoy the recipe!).
If there’s something we can count on in this world, it’s a good apple that hasn’t changed since I was young. “A” is for apple and is a great start to fall breakfasts.
Many people liked my Fall Apple Bundt dessert idea, so I’ll share how I made it below. It’s a loose recipe you can tweak up if you want to (and even substitute with in-season pears).
Eating something sweet is a must. 😁 Vatas don’t generally prefer green teas. We lean into the black and hot cinnamon teas. And if you’re a coffee drinker too, you like to spice it up with variety.
A dash of cocoa, vanilla, cinnamon, or coconut is great! And I’m finally getting into the pumpkin of fall… how about you? ☕️🎃
Apples are an anti-inflammatory staple year-round to celebrate, and there’s an abundance as they fall from local trees (and overseas).
So fall is apple picking season. 🍎
You can find the type of apple that satisfies your bite. If you want a soft apple, you can find a Red Delicious (or delicious red apple!).
How ’bout them apples!?
And if you like a crunch, a Fuji apple can satisfy you.
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 rare.
…They are appropriate to bring up as it’s Pink Ribbon Breast Cancer Awareness Month.
And you can make healthy apple desserts with any apples and not just in a fall apple bundt. Another idea is to make an apple oats pie.
Oats are prebiotic foods. And one you can do easily and on your own is to make easy homemade oat flour with your blender.
And they make a good GF flour option for those who are just slightly gluten sensitive (or just want to mix it up). All flours are not taste worthy for sweet bakes, but oats work.
And then with oat flour, the healthy baking pie idea is to make your own oat flour crust instead of a butter pastry or graham cracker-crust shell. For the “glue” you can use an egg or coconut oil. And then while you have ingredients out you can make this fall apple bundt…
Easy Fall Apple Bundt with Coconut Oil
These recipe steps will fill about half a bundt pan ring like the one shown here. If you want a full bundt pan, then double the batter size so it fills much 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, lemon juice, or a combination of (or apple cider vinegar for a tart taste that’s popular… I’m sure you’ve heard of apple cider donuts 🍩 …and plus I use ACV as gut-medicine 😉).
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.
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 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 it 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 thicker, use more chocolate to coconut oil ratio. It’s your creative bundt!
And if you prefer pears, they would work as well as they’re in season too! They are part of the same Pome fruit family that apples come from with a core and small seeds. They look tough with a skin exterior but can bruise easily like their cousins (and us apples and pears! 😉).
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.
- Prepare bundt pan with coconut oil and lightly dust with flour to prevent sticking. Tip: use a tea infuser for even dusting.
- Pour cake batter into cake pan.
- Bake at 350°F for 45-50 minutes (or until a long toothpick comes out clean).
- Take out cake after cooled (so it doesn't collapse on you).
Notes