Apple Crisp Bundt Cake

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. Today’s 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.

Banana Bundt Cake

A delicious exceptionally moist banana bundt cake with a cinnamon sugar topping. Easy to make and perfect for any occasion! 

Does anyone else's freezer fill up with over ripe bananas incredibly quickly? Or is that just me? Either way, I had a lot of bananas to use up! So of course I decided to make a banana bundt cake! I have been on a bit of a bundt cake kick lately! I just can't help myself they are relatively easy to make and they just look so pretty! This banana bundt cake is moist and delicious. It is great paired with coffee, tea or a large glass of cold milk. I love the pretty shimmer that the cinnamon sugar topping gives the bundt cake. It elevates the bundt cake making it perfect to serve when you have guests coming over.

Banana Bundt Cake

Ingredients 

¾ c butter

2 c sugar

3-4 ripe bananas

2 eggs

1 tsp vanilla

3 c flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp cinnamon

½ c sour cream

Cinnamon Sugar Topping (Optional) 

1 tsp cinnamon 

3 tbsp sugar 

Directions

Pre-heat oven to 350 F. Grease and flour a bundt cake pan, set aside. 

In the bowl of a stand mixer, fitted with a paddle attachment, on medium speed beat together butter and sugar until light and fluffy. Beat in bananas until well combined. Beat in eggs, one at a time, scraping down the side of the bowl after each addition. Add in vanilla. 

In a medium sized bowl, sift together: flour, baking soda, baking powder, salt and cinnamon. With the mixer on low, slowly add flour mixture to wet ingredients. Mix until just combined, being careful not to over mix. Stir in sour cream.

Transfer batter to prepared bundt pan. Use a spatula to evenly distribute the batter in the pan. Bake for 40 - 45 minutes or until a toothpick inserted into the centre of the cake comes out clean. Allow cake to cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely. 

Mix together cinnamon and sugar to create cinnamon sugar topping. Top bundt cake with cinnamon sugar right before serving.

Lemon Blueberry Bundt Cake

A moist lemon bundt cake speckled with sweet blueberries and topped with a simple lemon glaze. This lemon blueberry bundt cake is perfect for summer!

I am continuing my recent trend of baking with fruit! Blueberries are currently in season! I love how they look dotted throughout this lemon bundt cake. The tart and tangy lemon pairs perfectly with the juicy sweet blueberries.  The addition of sour cream to this bundt cake helps to keep it nice and moist even days after baking (if your bundt cake even lasts that long 😉 mine is usually gone within a day!).  

I can't believe that this is the first bundt cake that I am sharing on the blog! My original plan for this recipe was to make a Lemon Blueberry Loaf, similar to this Strawberry Cream Cheese Bread. Then my plans changed, while I was organizing my baking supplies and I came across my much neglected bundt cake pan. Bundt cakes are great because they are usually simple and easy to make and always turn out beautifully. They are the perfect thing to serve when you have company, top them with a simple glaze and place on a cake plate and you have a simple yet stunning dessert. I adjusted the recipe and changed my plans to create this delicious moist lemon blueberry bundt cake.  I am so happy I did!  To really amp up the lemon flavour I added a simple lemon glaze to my cake. You can always omit it if you wish. I think it ups the dessert factor and adds to the beauty of the cake. However, if you're making this more for a sweet breakfast or delicious snack then feel free to omit it! 

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Lemon Blueberry Bundt Cake

Makes: 1 Bundt Cake

For the Bundt Cake

2.5 c AP flour 

1 tsp baking soda 

1 tsp baking powder 

1/2 tsp salt 

1/2 c butter, room temperature 

1 c sugar

2 tbsp lemon zest 

3 eggs 

3/4 c sour cream

1/4 c lemon juice

1 c blueberries

For the Lemon Glaze

1/4 c lemon juice 

1 c icing sugar 

1-2 tbsp water (optional)

Directions 

Pre-heat oven to 350F. Prepare your bundt pan - grease with butter and flour. In a medium bowl sift together flour, baking soda, baking powder and salt, set aside.  

In the bowl of a stand mixer, fitted with a paddle attachment over medium to high speed beat together butter, sugar, and lemon zest until light and fluffy.  Add eggs one at a time, scrapping down the side of the bowl after each addition. With the mixer on low, slowly add in half of the flour mixture, followed by the sour cream, ending with the rest of the flour mixture.  Stir in lemon juice and blueberries. 

Pour batter into prepared bundt pan. Smooth the batter out into an even layer using a spatula. Baking the centre of the oven for 40 minutes or until a toothpick inserted into the centre comes out clean.  Transfer to a wire baking rack to cool completely. 

In a small bowl, whisk together lemon juice and icing sugar.  If you'd like a thinner glaze, slowly add water until desired consistency is reached. Pour over cooled bundt cake.

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