Thursday, July 31, 2014

Apple Cinnamon Bundt Cake With Maple Glaze

I love a really good bundt cake! My home was filled with the aroma of apples and cinnamon as this cake was baking, yum! It is very moist and delicious! I used Granny Smith apples in this recipe, they are tart and sweet and add a lot of flavor. The maple glaze adds yet another layer of flavor, but if you're not a fan of maple any glaze will do. You could also add a crumb topping to this cake by using a tube pan with removable sides or a 9x13 cake pan. Either way you can't go wrong!

  • 2 cups all-purpose gluten free baking mix
  • 1 teaspoon xanthan gum (omit if your mix contains it)
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cups diced Granny Smith apples
  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup sour cream or plain yogurt
  • 1/2 cup oil
Maple Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon maple extract (optional, but adds a bit more maple flavor)
  • 1-2 teaspoons of milk or more maple syrup if needed to thin it out
Preheat your oven to 350F
Spray your bundt pan or tube pan with non-stick spray.
For the cake batter, in a medium sized mixing bowl, stir together the dry ingredients.

Add the diced apples and toss to coat.

In a small mixing bowl stir together the eggs, oil, milk and sour cream/yogurt. Add the wet ingredients to the flour and apple mixture, stir until smooth.

Spoon the batter into your prepared pan and smooth the surface.

Bake for 35-40 minutes, or until the cake springs back when lightly pressed.

Cool the cake in the pan for about 20 minutes then loosen the sides and turn it out onto a cake plate. When the cake reaches room temperature, prepare the maple glaze and drizzle it over the top.

I hope you enjoy this delicious bundt cake!

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