Perfect recipe during the Fall Season. This cake has lots of festive, holiday ingredients. Apple Cinnamon Buttermilk Bundt Cake is easy to make. It's a perfect breakfast choice during the Fall, and a nice dessert for the cold nights. This cake is made in a rose-shaped bundt pan.
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.
Recipe adapted from Martha Stewart.