Want a warm and cozy Fall dessert? Then look no further than this apple and cinnamon coffee cake recipe (made with buttermilk or kefir) made in a rose bundt pan.
This easy-to-make apple cinnamon bundt cake recipe makes abundant use of Fall's fresh sweet (and tart) fruits and flavors, without overwhelming them with too many other flavors. What you get with this recipe is a cozy Fall treat, and all you'll want to do after you bake this is to cuddle up on a couch, pour yourself some tea or coffee, and enjoy this simple cake in a good company of friends. I've made a few changes to the original Martha Stewart's recipe, by adding buttermilk to the ingredient list, reducing number of eggs to 3 (from 4), reducing number of apples (6 seemed way too much, so I reduced that to 4). I also did not use the cake glaze (or frosting), because I wanted just good old comfort of the apples and cinnamon. I am also using a rose-shaped bundt pan.
But, before I start describing this Apple Cinnamon Buttermilk Bundt Cake, I want to mention that November will be a very special month for me. I've signed up for NaBloPoMo, which means that I will be blogging every single day for a whole month of November, starting today! Check out November NaBloPoMo Blogroll here. Although NaBloPoMo runs every month, November has always been a special month, when a lot of bloggers sign up and there are prizes for some of those who blog daily.
To me, it will mean, above all, better time management skills. With a full-time job, holidays coming up, and other every day stuff, I will have to get really well organized to produce quality posts every day. It means I will have to spend less time lurking around other blogs or browsing sites like FoodGawker, TasteSpotting, and Pinterest.
I am also planning to diversify the types of posts on this blog. But majority of my posts will remain food and recipe related. I am very excited about this project, and look forward to writing lots of fun posts about recipes and other stuff from my life, usually illustrated with a photograph.
And now, without further due, here is an Apple-cinnamon rose bundt coffee cake, made with buttermilk (or kefir).
How to make Apple Cinnamon Buttermilk Bundt Cake
Below are some step-by-step photos to illustrate this recipe. The complete recipe is below the photos, so make sure to scroll all the way down to the recipe. But these photos will show some of the steps required to make this apple cinnamon buttermilk bundt cake.
I used Rose-shaped Bundt pan
Slice up the apples!
Brown sugar, flour, buttermilk (or kefir), cinnamon, butter, eggs - all mixed together, before dry ingredients are added
Add flour to brown sugar-buttermilk-butter-eggs mixture - add dry ingredients to wet ingredients and mix together
Fold apples into the batter
Use spatula to gently fold apples into the dough
Spray bundt pan with Baker's spray
Fill bundt pan with the apple-cinnamon batter
The apple cinnamon buttermilk bundt cake in a rose-shaped bundt pan is finally baked!
Nicely browned, golden crust. Yum!
This is to give you another view of rose-shaped Bundt pan. It's a beauty, isn't it?
Apple bundt cake is out of the bundt pan!
It's time to have a first bite!
Apple Cinnamon Buttermilk Bundt Cake
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup unsalted butter , melted
- 1 ½ cups brown sugar , packed
- 3 eggs
- ½ cup buttermilk or kefir
- 4 Granny Smith apples peeled, cored, and sliced ¼ inch thick
Instructions
- Preheat oven to 350 F.
- In a medium bowl, mix flour, cinnamon, baking powder, salt, baking soda and combine thoroughly.
- In a separate large bowl, add together the melted butter, brown sugar, eggs, and buttermilk (or kefir). Using mixer, combine these ingredients until well-incorporated.
- Gradually add flour mixture into the butter-sugar-egg-buttermilk mixture, whisking until all ingredients are well combined. Make sure not to overmix.
- Using spatula, fold sliced apples into the cake batter.
- Spray your cake pan with a Baking Spray with Flour (which works great for bundt pans). Because I was using rose bundt pan, I had to make extra sure that all of the pan got sprayed. Pour batter gently into prepared pan.
- Bake for about 1 hour until the toothpick inserted into the center comes out clean. Mid-time through the baking, turn the pan around in the oven for even baking.
- Let the pan cool off on wire rack for about 40 minutes, then invert the bundt pan to release the cake. If you ever have trouble releasing a cake from a bundt pan, I have a method that worked for me each time, which I describe in this Chocolate Bundt cake recipe.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Other bundt cake recipes:
[catlist name=Bundt numberposts=-1 excludeposts=this]
Delicious...not too sweet, right balance of cinnamon. I did add some chopped walnuts and appreciated crunch. Next time I'll add vanilla, shred the apples and include some fresh cranberries. Recipe is great as it is, and I enjoy experimenting.
Judy, I am so happy you gave this recipe a try and enjoyed it! Love your changes and also love your future ideas about this cake, especially adding fresh cranberries.
I am planning to make this for Thanksgiving. I bought a Nordic Ware 10 cup Bundt pan. The instructions say not to fill it more than halfway!!! Could you please tell me the size of the rose bundt pan you used? This is my first bundt pan. I wonder how the capacity of a regular bundt pan compares to a rose bundt pan.
Great website - thank you!
To be clear, I bought a 10 cup Rose Bundt Pan!!!!
My bundt pan is also 10 cups - so yours should work great with this recipe!
The bundt pan I've used in this recipe is a 10-cup bundt pan. So it should work in your pan! Thank you for kind words - enjoy the recipe! 🙂
This recipe is a keeper. For anyone who worries about the cake sticking in a bundt pan, try using shortening smeared on the pan (take care to coat every bit of the pan), then use either regular flour or my favorite is to use almond flour dusted over the shortening. If the cake is completely cooled, it plunks right out when inverted. The consistency of the cake is less "cake-like" and more dense like a banana bread, and it's so so good, just the perfect combo of cinnamon and apple! The recipe says to use 1/4" sliced pieces of apple, but I minced/chopped it, and it baked in nicely without having chunks of apple. I will definitely be making this again.
Valerie, I am so glad you enjoyed this cake! Thank you so much for helpful tips about releasing the cake from the bundt pan. And, thank you for taking the time to write such a thoughtful feedback and provide a 5-star review. I really appreciate it! 🙂
Made in a regular cake pan, so good
I made this exactly as the recipe. It was very delicious and just what I was looking for for a fall dessertI would give 5 stars.
Thank you, Lois, for such a wonderful comment! So glad you enjoyed this cake!
Made this exactly as written. Easy and delicious. Moist and not overly sweet. The cinnamon and apple combination is perfect.
I made it as a sheet cake, used half the butter, substituted half with applesauce. Cooked for 50 mins. Turned out G R E A T !!!!!!
Thank you, Robert! What a great idea to cook it as a sheet cake! Glad you liked it. 🙂