Ever have one of those weekends where no matter what it’s like outside, it feels like another time of year inside? That’s how I felt today when we made this cake today. It was 90 degrees outside and yet we were feeling all Autumn-y inside. Apples, cinnamon, blankets… the works! I have no idea why we felt like this, but we did, so we went with it!
To match our Fall-ish feelings, we decided to make a big, super plump, super flavorful Apple Bundt Cake! It’s so full of those October flavors you’re always craving come apple-picking season. It’s super moist, packed full of cinnamon and nutmeg flavors and tastes amazing with a scoop of ice cream or a drizzle of custard on top. YUMMMMM!!!!
What’s your favor thing to make no matter what time of year it is? I’d love to know in the comments below! You’re really going to love this one! Happy baking! 
Best Apple Bundt Cake Ever
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon mace (or 1/2 teaspoon nutmeg)
- 1/2 teaspoon salt
- 1 ½ cups vegetable oil
- 1 ½ cups granulated sugar
- 1/2 cup brown sugar
- 3 eggs
- 2 teaspoons vanilla
- 3 large Granny Smith apples, peeled and cut into large pieced
For the Glaze:
- 3 tablespoons butter
- 3 tablespoons brown sugar
- 3 tablespoons granulated sugar
- 3 tablespoons heavy cream
- 1/4 teaspoon vanilla
Directions
- Preheat oven to 325 degrees. Grease and flour a 12-cup bundt pan and set aside.
- In a large bowl, sift together flour, baking soda, cinnamon, nutmeg and salt. Sift two additional times and set aside.
- In the bowl of a stand mixer, combine oil and both sugars, and mix until well blended. Add eggs one at a time, mixing thoroughly after each addition. Add vanilla and mix again.
- Add the sifted dry ingredients to the batter and mix thoroughly. By hand, fold in apples and walnuts and mix until evenly combined.
- Spoon the batter into the prepared bundt pan. Bake for about 1 hour & 15 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove cake from the oven and allow to cool in the bundt pan for 20 minutes. While the cake is cooling, prepare the glaze. In a saucepan, over medium heat, combine all of the glaze ingredients. Bring to a boil and allow the mixture to boil for 1 minute.
- Remove the cake from the pan, onto a serving plate. Spoon the glaze over the warm cake (you could also top with some toasted walnuts or pecans, like I did here!). Cool for a little longer before serving. Enjoy!
Season Generously 