It is apple season! I love Fall apples. They have so much flavor and this year are plentiful in our backyard. I’ve been making everything that involves apples to use as many as possible. This apple bundt cake has been one of our favorites.
This apple bundt cake is definitely one of our new favorites. The first version had a frosting that I hated, but I loved the cake. So I made it again and just added a little powdered sugar as a topping. Honestly, it probably doesn’t even need the powdered sugar if you aren’t worried about the cake being pretty.
I didn’t use a particular type of apple. Honestly I couldn’t tell you what some of our old apple trees even are. I just chose the ripe apples off various trees and used those. I would suggest a sweet apple rather than a tart apple for this to be a dessert.
However, if you would like to make this cake for a breakfast to go with coffee you could use tart apples to cut down on the sweetness a little. If you’ve been around for very long you know I’m a big fan of fruity desserts for breakfast.
Check out another apple recipe: Gluten Free Apple Pie Cookies
If you like this recipe be sure to check out my gluten free Pinterest board: Small Farm Big LifePrint
This cake is a new favorite use for apples in our household. It’s dense and delicious!
Preheat oven to 350 degrees.
Grease your bundt pan with coconut oil or butter.
Mix together butter, brown sugar, and eggs until just combined.
In a separate bowl mix the dry ingredients: flour, cinnamon, baking powder, xanthum gum, baking soda and sea salt. Add those ingredients to the wet ingredients and mix until just combined.
Add the cored, peeled and chopped apples to the batter and stir together until the apple chunks are blended in.
Pour the batter into your bundt pan evenly.
Bake for 1 hour or until a tooth pick comes out clean. Let stand to cool for 20 minutes before removing from pan.
- Category: Dessert
- Method: Baking
- Cuisine: Gluten Free
Keywords: apple, cake, gluten-free, bundt cake, dessert, easy, fall, autumn