Apple and Cinnamon Bundt Cake
Print recipe| Inspiration | A modification of the recipe from The Best of Bridge Series - Aces |
Ingredients
Batter
- 1/2 cup butter
- 1 cup white sugar
- 2 eggs
- 2 apples (diced)
- 2 Cups all purpose flour
- 1/2 Tsp salt
- 1/2 Tsp baking soda
- 1 Tsp baking powder
- 2 Tsp vanilla
- 1 cup buttermilk
Topping
- 2 Tbsp cinnamon
- 1/3 cup sugar
Directions
| Preheat oven to 350 °F . Mix cinnamon and sugar and set aside. Cream butter and sugar. Add eggs and beat until blended. Combine dry ingredients. Mix vanilla with buttermilk. Add dry ingredients alternately with the buttermilk mixture. | |
| Spread one half of the batter into a greased and floured bundt pan. (batter is quite thick) Sprinkle with one half of the topping, stirring a little. (I use a fork to stir it in). There is a lot of topping to add, so don't be concerned if it is not totally stirred in. Top this with the chopped apples. | |
| Carefully drop and spread (with a spatula) the remaining batter and sprinkle with remaining topping. Once again stir the cinnamon mixture into the batter. Bake for 35-45 minutes. Check with a cake tester or toothpick until it comes out clean (no crumbs). Let it sit in the pan for about 10 minutes and then slide a knife around the edge of the bundt pan to ensure the cake is free from the sides. Turn it out on a cake plate. | |
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It is nice served warm, but will keep ( covered) for a few days at room temperature  | |
| Variation | |
| Substitute 3/4 cup of fresh or frozen wild blueberries for the chopped apple. | |