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Apple Raisin Bundt Cake Recipe: A Deliciously Moist and Flavorful Fall Treat
There’s something magical about a Bundt cake — its intricate shape, golden brown crust, and tender crumb always make for a show-stopping dessert. And when you combine the natural sweetness of apples with the warm flavor of cinnamon and the chewiness of raisins, you’ve got a dessert that is both comforting and irresistible. This Apple Raisin Bundt Cake is the perfect blend of all those flavors, creating a moist, spiced cake that is perfect for any occasion.
Whether you’re enjoying a slice with a cup of coffee on a chilly autumn day or bringing it to a holiday gathering, this Apple Raisin Bundt Cake is sure to become a favorite. It’s easy to make, and the apples and raisins add a delightful burst of flavor in every bite.
Why You’ll Love This Apple Raisin Bundt Cake:
- Moist and Flavorful: The combination of fresh apples and raisins keeps the cake incredibly moist and adds a wonderful sweetness that pairs perfectly with the spices.
- Perfectly Spiced: With the addition of cinnamon and nutmeg, this cake is wonderfully aromatic and evokes the cozy, comforting flavors of fall.
- Impressive Presentation: The Bundt cake shape makes it look stunning, perfect for serving at gatherings or giving as a gift.
- Easy to Make: With simple ingredients and a straightforward process, this cake is a breeze to put together — even for beginner bakers!
- Versatile: While perfect for fall, this cake is delicious year-round and can easily be adapted with other fruits or nuts if desired.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 medium apples, peeled and chopped (Granny Smith or Honeycrisp work well)
- 1 cup raisins (golden or regular)
- ½ cup buttermilk (or regular milk if you don’t have buttermilk on hand)
For the Glaze (optional but recommended):
- 1 cup powdered sugar
- 2 tablespoons milk (or more for desired consistency)
- ½ teaspoon vanilla extract
- A pinch of cinnamon (optional, for extra flavor)
Instructions:
1. Preheat the Oven and Prepare the Bundt Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan, making sure to get into all the nooks and crannies. You can also use a non-stick spray with flour if you have it on hand to ensure an easy release.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. Cream the Butter and Sugars:
In a large mixing bowl, beat together the unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy. This will take about 3-4 minutes.
4. Add the Eggs and Vanilla:
Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract.
5. Add the Dry Ingredients and Buttermilk:
Gradually add the dry ingredient mixture to the wet ingredients in batches, alternating with the buttermilk. Start and finish with the dry ingredients. Mix until just combined; be careful not to overmix, as this could result in a dense cake.
6. Fold in the Apples and Raisins:
Gently fold in the chopped apples and raisins using a spatula, making sure they are evenly distributed throughout the batter.
7. Bake the Cake:
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Baking times can vary based on your oven and pan, so it’s always a good idea to start checking at the 45-minute mark.
8. Cool the Cake:
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This step is crucial, as it allows the cake to set and ensures it won’t fall apart when you remove it from the pan.
