Lately, here at the cottage, I’ve been decorating for Christmas early and loving every second of it. I have been decorating a little everyday so I can enjoy it and not make it a chore. I can take my time at it as well. I’m almost done with our finished basement and upstairs is almost finished too. The outdoor decorating is next. Every now and then I need a break and love to make a dessert for tea time. The latest dessert is an apple bundt cake. I absolutely love this cake & I still have apples left from our tree in our garden. If you have been decorating as well, cleaning or just simply want a treat for yourself, this is the cake to enjoy, along with a lovely tea maybe? It would also be delicious as a Thanksgiving dessert or even at breakfast around the holiday. I mean, why not? Have you had cake for breakfast before? Maybe I’m the only one? I’ve had pie too.
So, without further ado,
Apple Bundt Cake!!
3 cups gluten free all-purpose flour
1 tsp baking soda
3 tsps ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 1/4 cups coconut oil, melted and cooled
1/2 cup dairy free sour cream
1 1/4 cups brown sugar substitute
1/2 cup granular sugar substitute
3 eggs, room temperature
1 Tbsp pure vanilla extract
3 apples, any variety, peeled & chopped
- Preheat the oven to 325 degrees F. Grease a bundt cake pan with a coconut oil spray, generously. Set aside pan.
- Whisk flour, baking soda, cinnamon, nutmeg, and salt in a large bowl. Set aside. In a medium bowl, whisk together the oil, sour cream, both sugars, eggs & vanilla extract until creamy. Pour wet ingredients into the dry ingredients, and whisk together until combined. Fold in the apples.
- Pour gently and slowly into the greased bundt pan & bake cake for 65 minutes. Some ovens may take longer as well as different sized bundt pans. Check for doneness with a toothpick & is done when the toothpick inserted comes out clean. Cool in pan on cooling rack for approximately 20 minutes, then carefully turn the cake out of the pan & continue cooling on rack until completely cooled.
- Serve cake warm or cold. You can even add a warmed caramel sauce if you feel like elevating it. It’ll keep for about 4 days in refrigerator.
Enjoy!! And if you’re decorating early like me, have a blast! Make sure to take breaks & have a well-deserved break.
I forgot to take photos of the finished cake as a whole, before we dug into it and started eating it up!! 😂🤣 Whoopsie!!