Fall for Apple Cinnamon Bundt Cake

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Rebekah’s Apple Cinnamon Bundt Cake is filled with tart apples and fall spices showcasing the warm, comforting flavors of the season.

It’s pumpkin spice season, y’all! I mean, fall. Bring on the granny smith apples, the bright orange pumpkins and multi-colored gourds, the cooler weather, football season and pumpkin spice everything. Lattes, coffee creamer, candles…oh my. 

In the fall, there’s always something baking in my oven. Nothing beats the aroma of cinnamon, cloves, nutmeg and ginger, and the trickle of a good cup of coffee brewing on a crisp morning. Scarves and boots come out of the closet, along with autumn decorations, and the scene is set to kickoff the holiday season. Coffee cakes, pumpkin cookies and the county fair come to mind. During this season, I often make a big batch of chili and cornbread, and invite folks over to sit around an outdoor fire pit. While the weather in Statesboro is sometimes uncooperative, we can always hope for the best.

The cinnamon apple bundt cake recipe I’m sharing with you today is fall on a cake stand. Filled with chunks of tart Granny Smith apples, it’s tender, sweet and makes for a beautiful presentation. Dusted with confectioners sugar, it bakes up to a stunning golden brown and fills the home with tempting aromas. You don’t need a special occasion to whip up this cake. It’s the kind I love to have on my countertop when neighbors or friends pop in for a visit.

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Chopping the apples instead of shaving them gives this cake great texture.

Serve it for breakfast with hot coffee or brunch with mimosas. It’s perfect for dessert after dinner or on the porch in your rocking chair for a midday snack. There’s never a bad time to eat something Some Kinda Good!

If you make one of my recipes or have a cooking question, I’d love to hear from you. Send me an email at SKGFoodBlog@gmail.com. Happy fall, y’all!

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Some Kinda Good Apple Cinnamon Bundt Cake

Ingredients

  • 3 Eggs
  • 1 cup canola oil
  • 1 tablespoon vanilla extract
  • 2 cups peeled, chopped tart apples, such as Granny Smith
  • 2 cups sugar
  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking powder
  • 2 tablespoons confectioners’ sugar

Directions
In a large bowl, beat the eggs, oil and vanilla. Add apples and sugar; beat for 1 minute. Combine the flour, cinnamon, baking soda, salt, nutmeg and baking powder; add to apple mixture until blended. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Using a sifter, sprinkle evenly over the cake confectioners sugar.

*This article originally appeared in the October/November issue of Discovering Bulloch, available on campus at Georgia Southern University, in restaurants, doctors’ and dentists’ offices, as well as at the Averitt Center for the Arts in Statesboro, Georgia.


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Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Food Network Star finalist, Rebekah is the longtime Statesboro Herald food columnist and host of SKG-TV on YouTube.  She graduated from Georgia Southern University, and also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.

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