Gingerbread Apple Bundt Cake is a perfect fall bundt cake. When I think of baking in November, I automatically dream of the wonderful spicy scented cakes I used to grow up with. My mother is an amazing baker and so was her aunt.
I remember coming home from school and finding delicious bundts waiting for us to dig into as a snack. Now that I’m a mom, I get to spoil my kids like my mom spoiled us with all different kinds of bundt cakes.
This past September, a new baking event was launched!
#BundtaMonth. The basic idea stems from our love of baking bundt cakes. I am crazy about them and we decided to collaborate and host an event where we’ll bake a Bundt cake with a different theme every month.
We will bake a Bundt cake with a different theme every month: Bundt a Month!
What is #BundtaMonth all about?
Here’s the challenge:
Anuradha and I will pick an ingredient and announce it the first week of every month. All you Bundt loving bakers need to do is use your imagination on how you’d like to incorporate it and bake a Bundt – mini Bundt or large Bundt – and link it up to our blogs throughout the month. It’s that simple!
A little about this bundt cake:
I found this recipe on Food 52. The author of the recipe did not post a photo. I am normally not inclined to try a recipe without a photo. The author said it is a recipe she’s made for 25 years and that was good enough for me to make me try it! So glad I did because it is wonderful. It’s like a rich and moist gingerbread with tender chunks of sweet apples. This is the gingerbread recipe I usually bake and it’s wonderful. I never thought of combining gingerbread with apples and now can’t imagine the two not together. Smells heavenly as it’s baking and as a matter of fact, I’m baking another one today because it was that good!
Gingerbread Apple Bundt Cake
3/4 cups molasses
1/3 cup light brown sugar
3 ounces butter
1 1/2 cup flour
1 1/2 teaspoon ground ginger
3/4 teaspoons salt
3/4 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 cup buttermilk
2 tablespoons brandy
1 granny smith apple, peeled, cored and sliced
Preheat oven to 350F. Coat a bundt pan with non-stick spray.
In a medium saucepan, heat the molasses, brown sugar and butter, bringing the mixture to a simmer, stirring occasionally. Remove from the heat and place in the bowl of an electric mixer.
Combine all the dry ingredients and add to the mixer alternately with the buttermilk, in three additions. Scrape the sides of the bowl and continue beating. Add the brandy and the eggs, and work until smooth.
Fold the apple pieces in the batter and spoon evenly in the pan. Smooth out the batter with a spatula. Bake for 1/2 on hour at 350 then lower the heat to 325 and bake for about another 15-20 minutes, or until a skewer inserted in the center comes out clean. Allow cake to cool for 10 minutes in the pan, then turn cake out onto a wire rack to cool completely. Cool slightly before removing to a rack to cool completely. Sprinkle with powdered sugar before serving and enjoy!
buon appetito! Happy baking!