Apple Raisin Bundt Cake

Here’s a delicious and moist recipe for Apple Raisin Bundt Cake. This cake is packed with juicy apples, plump raisins, and warm spices, making it perfect for fall or any time you’re craving something comforting and sweet.

Apple Raisin Bundt Cake

Ingredients:

For the Cake:

• 3 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground allspice
• ½ teaspoon salt
• 1 ½ cups granulated sugar
• 1 cup light brown sugar, packed
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup orange juice (or apple juice)
• 4 medium apples, peeled, cored, and diced (use Granny Smith or Honeycrisp for tartness)
• 1 cup raisins (soaked in hot water for 10 minutes and drained)
• 1 cup chopped walnuts or pecans (optional)

For the Glaze (optional):

• 1 cup powdered sugar
• 2-3 tablespoons milk or cream
• ½ teaspoon vanilla extract
• A pinch of cinnamon (optional, for extra flavor)

Instructions:

Prepare the Bundt Pan:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan, making sure to cover all the crevices to avoid sticking.

Mix the Dry Ingredients:

2. Whisk dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. Set aside.

Make the Batter:

3. Beat sugars and oil: In a separate large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth.
4. Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Incorporate dry ingredients: Gradually add the dry ingredients to the wet mixture in batches, alternating with the orange juice. Mix until just combined, being careful not to overmix.
6. Fold in apples, raisins, and nuts: Gently fold in the diced apples, raisins, and chopped walnuts or pecans (if using).

Bake the Cake:

7. Transfer the batter: Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
8. Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Cool: Let the cake cool in the pan for 15-20 minutes, then carefully invert it onto a wire rack to cool completely.

Make the Glaze (Optional):

10. Whisk the glaze: In a small bowl, whisk together the powdered sugar, milk (or cream), vanilla extract, and cinnamon (if using) until smooth. Add more milk if necessary to achieve your desired consistency.
11. Glaze the cake: Once the cake is completely cooled, drizzle the glaze over the top, letting it run down the sides.

Serve:

12. Slice and enjoy: Slice the cake and serve. It’s perfect with a cup of coffee or tea!

Recipe Notes:

• Raisin tip: Soaking the raisins in hot water or even apple juice before adding them to the batter helps to plump them up, ensuring they stay soft and juicy in the cake.
• Apple choices: Using a mix of sweet and tart apples (like Granny Smith and Honeycrisp) provides a nice balance of flavors. Chop the apples into small, uniform pieces to ensure even baking.
• Storage: This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Time and Temperature:

• Prep time: 20 minutes
• Bake time: 55-65 minutes
• Cooling time: 20 minutes
• Oven temperature: 350°F (175°C)

This Apple Raisin Bundt Cake is moist, flavorful, and full of autumnal warmth, making it a perfect dessert for any gathering or special occasion. Enjoy!