This delicious and moist cinnamon spiced apple crisp bundt cake will be your new favourite fall cake!
Apples, oats and cinnamon make for the perfect fall flavour combination. This bundt cake is a fun twist on apple crisp. Todayβs recipe is the perfect treat for a cozy fall morning or afternoon - it pairs perfectly with a big cup of coffee.
The bundt cake is a delicious cinnamon spice cake layered with apple filling and topped with a delicious oat crumble. This is the perfect cake to bake on a lazy Sunday morning. It will make your house smell SO good and as an added bonus you will have a delicious apple cake to enjoy throughout the week (if it lasts that long). Spiced with cinnamon this bundt cake will melt in your melt. The layers of apple, cinnamon and oats makes for a beautiful looking bundt cake that would make for a simple, yet delicious dessert to share with friends. To make it extra special I would recommend serving it with ice cream. Is there anything better than apples a la mode?
What Kind of Apples to Use?
You can use whatever apples you have on hand. This recipe is perfect for using those apples you picked apple picking. I often like to use a mix of varieties in my baked goods. Usually I use gala or honey crisps. For this bundt cake I used Ginger Gold apples as that is what I had at home.
Apple Crisp Bundt Cake
Ingredients:
Apple Filling
4 apples, peeled and chopped (approx. 2 1/2 c)
1/4 c brown sugar
1/4 c flour
1 tsp cinnamon
Oat Crumble
1 c oats
1/2 c flour
1/2 brown sugar
1/2 unsalted butter, melted
Spice Cake
3 c flour
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
3/4 c butter
1 1/2 c sugar
3 eggs
1/2 c milk
3/4 c sour cream
Directions:
For the Apple Filling: In a medium sized bowl, mix together chopped apples, brown sugar, flour and cinnamon. Set aside.
For the Oat Crumble: In a small bowl, stir together the oats, flour and brown sugar. Mix in the melted butter until the large crumbs form, set aside.
For the Spice Cake: Pre-heat oven to 350F. Grease and flour a bundt cake pan and set aside.
In a medium sized bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon and salt, set aside. In the bowl of a stand mixer, fitted with a paddle attachment over medium speed, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, scrapping down the side of the bowl after each addition.
With the mixer on low, add in the flour mixture, alternating with the milk, mix until just combined. Stir in the sour cream.
Pour half of the cake batter evenly into the prepared bundt cake pan. Evenly spread out all of the apple filling mixture over the batter. Pour the remaining cake batter evenly on top. Finally, evenly spread out the oat crumble mixture on top of the batter. Press down lightly to allow the crumble to stick to the batter.
Bake for 50-60 minutes or until a toothpick inserted into the centre comes out clean. When the cake is done, remove it from the oven and allow to cool in the pan for 10-15 minutes before transferring the cake to a wire rack to cool completely. Store any leftovers in an air tight container.
