Is anyone else in the full swing of fall baking yet?? I’ve kind of been baking like crazy lately. It’s always kind of therapeutic for me when I’m feeling stressed (as long as I can talk someone else into doing the dishes for me!), so I’ve kind of been decompressing after our book-writing experience by baking and de-junking. Yes, the irony of baking after writing a healthy eating cookbook isn’t lost on me.
My latest baking adventure was this Apple Spice Sour Cream Bundt Cake.
I can’t quite put into words how fantastic it was. It’s loaded up with all sorts of ingredients like apples, sour cream (or Greek yogurt), and butter (you can never go wrong there) that make it super moist even if you leave off the glaze. I’m not joking when I say the batter tasted like frosting. Oops, I mean…who tastes cake batter??? (I do.) Try it, you’ll love it!
Apple Spice Sour Cream Bundt Cake
Recipe heavily adapted from Taste of Home by Our Best Bites
1 cup butter, softened
2 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain Greek yogurt or sour cream
1 small baking apple, peeled, cored, and finely chopped (about 1 1/4 cups chopped apple)
1 1/2 tablespoons all-purpose flour
2 tablespoons brown sugar
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 cup powdered sugar
1 teaspoon almond extract (vanilla works if almond isn’t your thing)
1-2 tablespoons milk
Preheat oven to 350. Grease and flour a 10″ bundt cake pan and set aside.
In a large bowl (like the bowl of your stand mixer), combine the butter and sugar and beat with an electric mixer on high speed until light and fluffy (about 90 seconds). Add eggs, one at a time, mixing completely after each addition. Add the vanilla and mix to combine.
In a medium bowl, combine flour, baking powder, baking soda, and salt. Add 1/3 of the flour mixture, beating until completely combined. Add 1/2 of the yogurt (or sour cream), mix completely, then add another 1/3 of the flour, mix completely. Add the last of the yogurt, mix completely, then add the final 1/3 of the flour mixture. Mix until combined and set aside.
Place the chopped apples in a small mixing bowl. Sprinkle with flour, brown sugar, and spices and toss to coat evenly. Set aside (but not too far aside–you’ll need them in just a second.)
Pour enough batter into the bottom of the pan to cover about 1″ of the bottom of the pan. Cover this layer with about 1/2 of the apples. Spread enough batter over the apples to completely cover them, then spread the remaining apples over the batter layer. Spread the remaining batter over the apples. Bake in the preheated oven for 45-55 minutes or until golden and a pick inserted into the center of the cake comes out clean. Remove the cake from the oven and allow to cool completely invert the cake onto a serving plate. If desired, whisk together the glaze ingredients and drizzle over the cake. Makes 16 servings.