Ingredients
Scale
- 2 ½ cups all-purpose flour (you can substitute half with whole wheat for a nuttier texture)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup apple cider (preferably fresh or good-quality store-bought)
- ½ cup sour cream (or Greek yogurt as a substitute)
- 1 large apple, peeled and finely diced (I like using Bramley for their tartness)
Instructions
- Preheat your oven to 350°F (175°C). Generously butter a 10-inch Bundt pan, making sure to get into all the nooks and crannies, then lightly dust it with flour. This little step always helps me avoid the frustration of a cake that sticks, especially when I’m rushing after a morning of chasing my little ones around the garden.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This is where the spices start to awaken the memory of autumn afternoons spent with my mum, who always said, “Spice is the soul of baking.”
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy—about 4 minutes with an electric mixer. The smell at this stage is just the beginning of the magic.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. I always remind myself to scrape down the bowl to make sure everything mixes evenly; it’s a small habit from my early baking days that made a big difference.
- Alternately add the dry ingredients and apple cider to the butter mixture, starting and ending with the dry ingredients. Mix until just combined—overmixing can make the cake tough, and I’ve learned that the hard way more than once!
- Fold in the sour cream and diced apple gently, preserving the tender texture and moist crumb that makes this cake so special.
- Pour the batter evenly into your prepared Bundt pan. Give the pan a gentle tap on the counter to release any air bubbles—this little trick comes from watching my mum perfect her fruit cakes over decades.
- Bake for 50-60 minutes or until a skewer inserted into the center comes out clean. The aroma filling your kitchen by this point will be impossible to resist.
- Allow the cake to cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely. Bundt cakes can be delicate, so patience here will reward you with a perfect release and beautiful shape.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
