Holiday Apple Spiced Bundt Cake

Chopped apples and pecans, combined with holiday spices, make this bundt cake a perfectly rich and moist Christmastime dessert! With a cake this delicious, frosting and fancy decoration is not needed. Let this cake speak for itself; dig in!

Like all good things in life, when you’re having fun, time flies. Today, I’m posting the sixth recipe in my 12 Bundt Cakes of Christmas series. We’re halfway through! Have you been following along? What’s your favourite bundt recipe so far? Holiday Apple Spiced Bundt Cake is a cake that is great for Christmas and Thanksgiving. Because of the spices that are heavily associated with fall and Thanksgiving, next year, you can make this cake weeks and weeks before Christmas!

FALL FLAVOURS TURN UP EARLY AT MY HOUSE

When do you start incorporating the warming and soothing flavours of cinnamon, nutmeg, ginger, and cloves into your baking? For me, it’s September first. Honestly, Dear Reader, as soon as we turn the page on the calendar from August to September, I break out everything I own that’s associated with fall.

Yes, I’m the person you want to slap upside the head at Starbucks for ordering a Pumpkin Spice Latte on the first day of September. Go ahead; I’ve been smacked for much less. Ha!

Over the past few years, whenever I get accused of breaking out the fall spices too early, I always revert to the excuse that I’m a food blogger. It’s my job to get a head start. I explain that I need to test, tweak, and try a few fall-inspired recipes and the conversation usually stops there.

NUTS AND APPLES MAKE THIS BUNDT DELICIOUS

This particular bundt cake not only has all four of those fall spices but also has finely shredded apples, which are in abundance in the fall. And very easy to get all year round. In addition to that, there’s the cup of nuts too.

When it comes to nuts, you can add just about any nuts you like to this cake. I prefer to use pecans, walnuts, or hazelnuts. You can certainly use macadamia, cashews, or even seeds like pumpkin or sunflower. Just about any of them will do just fine.

Holiday Apple Spiced Bundt Cake is meant to be rustic and homey. It’s just like the cake you would expect to see at your grandma’s house. It’s a cake without frosting or decoration, and that’s because it’s not needed. A simple dusting of confectioner’s sugar will do the trick. To serve, grab a slice, smear it with butter, and pour yourself a hot cup of tea. Best results are achieved when you’re home alone with a magazine or a good book!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Granny Smith Apples
• Butter – Make sure your butter is at room temperature!
• Milk – When a baking recipe requires milk, I always use whole milk, unless otherwise stated. 
• Vanilla Extract – Probably the most common extract and the most common flavouring used in cakes and cookies. 
• Eggs – Whenever you set out to bake, make sure your eggs are at room temperature too – just like your butter!
• Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
• Baking Powder and Baking Soda
• Salt
• Ground Spices – You will need cinnamon, nutmeg, ginger, and cloves
• Sugar – Sugar will caramelize when baked, which will help to brown cakes. 
• Nuts – You can use any combination you like. Pecans and walnuts are my favourites in this cake.
• Confectioner’s Sugar

HOW TO MAKE THIS HOLIDAY APPLE SPICED BUNDT CAKE

Begin by preheating your oven to 350 degrees F and by greasing a bundt or tube pan quite liberally with non-stick cooking spray. Set aside. Add the following ingredients to a large mixing bowl: apple, butter, milk, vanilla, and eggs. Beat until well blended. Add the flour, baking powder, baking soda, salt, sugar, cinnamon, nutmeg, ginger, and cloves. Beat on the low speed, blending the dry ingredients into the wet batter until just mixed. Do not overmix the batter. Fold in the chopped nuts.

Pour the batter into your prepared pan. Tap the pan firmly on a hard surface – like a cutting board or a countertop – to ensure the batter has sunk into the corners of the pan. This also helps to eliminate large air bubbles. Bake for 45 minutes, or until a toothpick inserted into the center of the cake, comes out clean. Leave the cake in the pan for 30 minutes. This is very important! Removing the cake early, due to the density of the cake, will result in a broken cake. Turn the cake out onto your serving platter. Garnish with confectioner’s sugar if you so desire and serve.

SUBSCRIBE NOW SO THAT YOU NEVER MISS OUT ON NEW RECIPES!

So, welcome, Dear Reader, to Lord Byron’s 12 Christmas Bundt Cake series! I’m updating this paragraph right here to let you know that even though this original cake series was published in 2019, there have been many holiday recipes shared since then. Some of my favourite recipe collections from previous years are my 75 Homemade Gifts from Your Kitchen, my 50 Make Ahead Freezer Friendly Christmas Recipes, and my 30 No-Bake Christmas Recipes post.

You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! Like in previous holiday recipe countdowns, I like to mix up the recipes in the series so that there is something for everyone. Are you ready!!??

STORING, PACKAGING, & FREEZING

When it comes to most cakes, they taste best at room temperature, but they don’t hold up well to being left out on your countertop for long periods of time. Cakes will stay fresh in a covered cake stand or food-safe container with a lid for 3-5 days if left to sit on your kitchen countertop. You can store them in a food-safe container in your fridge. When you want to serve the cake, take it out of the fridge and let it sit at room temperature for 30-60 minutes.

If you plan to freeze your Holiday Apple Spiced Cake, you certainly can! I would not recommend adding the dusting of confectioner’s sugar until you take the cake out of the freezer to thaw. To freeze almost any cake, wrap the completely cooled cake well in two layers of plastic wrap. Then, wrap it tightly in a layer of aluminum foil. This helps to create a better seal. The goal is to keep all of that freshness locked in!  

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!

Finally, as I stated previously, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 200 Christmas recipes and counting. There’s something for everyone! Cheers!