Gingerbread Bundt Cake creates a savory dessert filled with holiday spices. Add slices of green apple and you have yourself a warm apple filling that creates a well-blended flavor.
If you need to create a dessert for a holiday party this season, Gingerbread cake with warm apple filling is sure to please.
One of my favorite things about this gingerbread bundt cake recipe is that it has been one of the easiest bundt cake recipes that I have ever made.
The bundt cake ring is a bit smaller and even if it breaks a little, the powdered sugar over the top easily hides the cracks. Making for a beautiful display on any table.
What is the best apple to use in a cake?
This recipe calls for a Granny Smith apple because the tart flavor offsets the savory spices.
Honeycrisp may also be used in this recipe for a lighter tart flavor. If you want sweet, try Gala or Fuji.
How do I know that my gingerbread apple cake is done?
The sides will begin pulling away from the bundt cake pan when the cake is done. You may also test the center with a toothpick to see that it comes out clean.
Do let your cake sit for at least 10-minutes to cool in the pan before transferring to a wire cooling rack so that the apples can settle inside of the cake and not cause sticking to the bundt pan.
How do you cut apples for apple cake?
Be sure to keep the slices thin. Always peel and core the apples before slicing them. 1/4 of an inch is a good size to ensure that the slices bake all the way through and soften properly.
How to Make an Apple Gingerbread Bundt Cake
Begin by preheating the oven to 350° F. Prepare a bundt cake pan by greasing the edges well so that the cake will not stick while cooling.
In a medium saucepan, heat molasses, brown sugar, and butter. Let simmer over low heat until thickened.
Peel, slice, and core green apples while waiting for the mixture to simmer and set aside.
Combine dry ingredients in a medium mixing bowl. Pour the mixture from the stove into an electric mixer bowl.
Alternately add the dry ingredients and buttermilk while mixing everything the electric mixer. Once finished, add in the egg.
Fan green apple slices at the bottom of the pan. Pour the batter into the prepared pan and evenly spread.
Bake for about 40 minutes. Let the cake cool into the bundt pan for 10 minutes before transferring to a wire cooling rack.
Once at room temperature, dust with powdered sugar over the top. Enjoy!
What I love about this cake
I enjoyed making this dessert because it was so simple. Bundt cakes can sometimes be intimidating but this recipe was a breeze.
Even being careful, I had a small chunk of the cake stick to the pan when removing it to the wire cooling rack.
I took a butter knife and carefully removed it to stick back onto the top of the cake. With the powdered sugar over the top, no one noticed.
That’s what makes this cake so awesome.
Even when “not perfect”, it tastes and looks festive. I’ll be kicking back with some egg nog, a Hallmark movie, and a piece of cake later.
If you don’t want to use powdered sugar as a topping, try a cream cheese frosting or whipped cream. Both give a sweet flavor to this mix.
This gingerbread cake will easily stay fresh for up to 4-5 days if properly sealed.
It is best enjoyed warm and makes the perfect dessert this holiday season. Impress your guests this Christmas with a beautiful display and tasty treat.
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Nutrition Information: Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 247Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 37mgSodium: 540mgCarbohydrates: 42gFiber: 1gSugar: 28gProtein: 3g
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
This date is not always accurate. Please use your best discretion.