Chopped apples and pecans, combined with holiday spices, make this bundt cake a perfectly rich and moist Christmastime dessert!
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 half way through! Have you been following along? What’s your favourite bundt recipe so far?
Holiday Apple Spiced Bundt Cake is a cake that is not only great for Christmas, but because of the spices that are heavily associated with fall and Thanksgiving, next year, you can make this cake weeks and weeks before Christmas!
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 up side the head at Starbucks for ordering a Pumpkin Spice Latte 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 back to excuse that I’m a food blogger, so it’s really 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.
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 actually. 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, but 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, 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 achieved when you’re home alone with a magazine or a good book!
Looking for more Christmas cake recipes: You’ll find more cakes in the Christmas Recipes section of Lord Byron’s Kitchen. There are cookies, balls, bars, and squares too!
As promised, here’s an image of the previous cakes in this series. Just click on the images to view the recipe. I’ll place images here every day as we work our way through the series:
If you loved this recipe, here are some others that might interest you as well:
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Holiday Apple Spiced Bundt Cake
- 2 cups apple, finely shredded, see notes*
- 3/4 cup butter, melted and cooled
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 3 large eggs
- 2 3/4 cups all purpose flour
- 1 heaping tablespoon baking powder
- 1 heaping teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 cup sugar
- 1 cup chopped nuts, you can use pecans, hazelnuts, walnuts, etc.
- 2 tablespoons confectioner’s sugar, for garnish and presentation (optional)
- Begin by preheating your oven to 350 degrees 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. Using a hand-held mixer, mix until well blended.
- Add the flour, baking powder, baking soda, salt, sugar, cinnamon, nutmeg, ginger, and cloves. Use your hand-held mixer, and on the lowest speed, blend the dry ingredients into the wet batter until just mixed. Do not over mix 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 counter-top – 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.
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