Ingredients

3 cups (375g) all-purpose flour, spooned and leveled

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg (optional)

1 cup (200g) granulated sugar

1 cup (200g) brown sugar, packed

1 cup (240ml) vegetable oil

3 large eggs, at room temperature

2 teaspoons vanilla extract

3 medium apples (about 3 cups or 375g), peeled, cored, diced

1 cup (125g) powdered sugar, sifted

2-3 tablespoons (30-45ml) milk

1/2 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with a butter and flour mixture to prevent sticking; alternatively, use nonstick spray if short on time.

Step 2: In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until evenly combined. This ensures the spices are well distributed throughout the cake.

Step 3: In a separate bowl, beat the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing after each addition, then stir in the vanilla extract for rich flavor.

Step 4: Gradually add the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the batter. Gently fold in the diced apples with a spatula, ensuring even distribution without breaking them down too much.

Step 5: Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Allow the cake to cool in the pan for about 10 minutes before carefully turning it out onto a wire rack to cool completely.

Step 7: For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle it over the cooled cake for a sweet finishing touch.

Tips & Variations

Use tart apples like Granny Smith for a nice contrast to the sweetness and a firmer texture.

For extra warmth, add a pinch of ground cloves or ginger to the dry ingredients.

Swap vegetable oil with melted butter for a richer flavor.

Try adding chopped nuts like walnuts or pecans to the batter for crunch.

If you prefer, use cream cheese frosting instead of glaze for a tangy twist.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. If refrigerated, let the cake come to room temperature before serving. Leftover cake can also be frozen for up to 2 months; thaw overnight in the refrigerator and glaze just before serving. Reheat individual slices gently in the microwave for 10-15 seconds for a fresh-baked feel.

FAQs

Can I use a different type of pan instead of a bundt pan?

Yes, you can bake this cake in a loaf pan or a round cake pan. Adjust the baking time accordingly, usually 45-55 minutes for a loaf pan or until a toothpick comes out clean.

Do I have to peel the apples?

Peeling the apples helps create a smoother texture, but you can leave the skins on if you prefer a more rustic cake and added fiber. Just make sure to wash them well before dicing.