Best Ravens Spiced Apple Bundt Cake Recipes

GLAZED APPLE BUNDT CAKE

Steps:

• Preheat oven to 325°F (163°C). Spray a 10-12 cup Bundt pan with nonstick spray. Set aside.
• Whisk the flour, baking soda, cinnamon, nutmeg, and salt together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, yogurt, brown sugar, granulated sugar, eggs, and vanilla together until combined and creamy. Pour the wet ingredients into the dry ingredients and slowly whisk until no large lumps remain. Try to avoid over-mixing. Carefully fold in the apple chunks. If you feel 3 large apples is too much, feel free to cut down to 2 apples. I like a lot of apple chunks in my cake!
• Spoon/pour the thick batter into the prepared bundt pan. Bake for 55-75 minutes or until a toothpick inserted in the cake comes out clean. The baking times may vary depending on your oven, if you used a 10 cup bundt pan or 12 cup, or if you used less apple chunks. Keep your eye on the cake after 55 minutes. Feel free to cover the cake loosely with aluminum foil about halfway through to prevent heavy browning on top. Allow the cake to cool in the pan set on a wire rack, then invert onto a serving plate once cooled and ready to serve.
• As the cake cools, prepare the brown sugar glaze. Combine the butter, brown sugar, and heavy cream in a medium saucepan over medium heat. Stir constantly as the mixture comes to a simmer and then a rapid boil. Once boiling, stop stirring and allow to boil for 1 minute. Turn the heat down to low, give it a quick stir, and let simmer for 1 minute. Remove from heat and whisk in the sifted confectioners' sugar. Allow glaze to cool and slightly thicken for at least 10 minutes. Spoon glaze over the cake right before serving. If your glaze thickens up too much before serving the cake, warm in the microwave for 15 seconds and stir until smooth.
• I like this cake warm, at room temperature, and even cold. Cover leftovers and store at room temperature for 3 days or in the refrigerator for up to 5 days. Flavor is outstanding on day 2!

APPLE SPICE BUNDT CAKE

Steps:

• In a large mixing bowl, cream butter, shortening, sugars and lemon peel until fluffy.
• Add eggs one at a time, beating well after each addition.
• Beat in vanilla.
• Combine the flour, cinnamon, baking soda, allspice, nutmeg and salt; add to creamed mixture alternately with applesauce.
• Stir in the pecans and apple.
• Pour into a greased and floured 9- or 10-in. bundt pan.
• Bake at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes; remove from pan to a wire rack to cool completely.
• For glaze, in a heavy saucepan, melt butter and brown sugar over low heat.
• Stir in cream.
• Cook and stir until mixture comes to a boil; boil for 1 minute.
• Remove from heat; whisk in sugar and vanilla until smooth, about 1 minute.
• Pour over cake, immediately sprinkle with pecans.

ONE-BOWL APPLE-SPICE BUNDT CAKE WITH BUTTERSCOTCH GLAZE

Steps:

• Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
• In large bowl, beat all Cake ingredients except apples with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Stir in apples. Pour into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
• In medium bowl, beat Butterscotch Glaze ingredients with electric mixer on medium speed about 1 minute or until smooth and well combined. Drizzle on top of cake. Garnish with dried apple slices.

RAVEN'S SPICED APPLE BUNDT CAKE RECIPE - (3.9/5)

Steps:

• Mix together and pour into a greased and flour bundt pan. Bake at 350 for 45 min.[or until golden brown ] cool 10-15 mintures. drizzie with glaze. GLAZE mix 1 tsp Raven's spice with 2 tbsp of milk ,then slowly add 1 cup powdered sugar.