Apple Bundt Cake – “Majka”

This gluten-free Apple Bundt cake “Majka” is a quick and easy recipe. We all need a foolproof bundt recipe that we love and trust. One that’s easy to whip up bakes beautifully and slides right out of the pan every single time. It should work as both a no-stress weeknight dessert and a party-worthy showstopper. Of course, it also needs to deliver on flavor and texture with a moist, delicate crumb.

Back home in the Czech Republic, we make deserts usually on Saturday to have with afternoon tea or coffee. The easiest and fastest to make is bundt cake. In Czech, we say: “babovka”. We don’t eat cereal for breakfast, but if there is a leftover of a desert, we would have “babovka” with tea for breakfast.

Fun Facts

A Bundt cake is a cake that is baked in a Bundt pan, shaping it into a distinctive doughnut shape. The shape is inspired by a traditional European cake known as Gugelhupf, but Bundt cakes are not generally associated with any single recipe. The style of mold in North America was popularized in the 1950s and 1960s, after cookware manufacturer Nordic Ware trademarked the name “Bundt” and began producing Bundt pans from cast aluminum. Read more fun facts: Click here

Gluten-Free? no problem

It is a bit easier to make regular, not Glute-Free deserts, they are more fluffy and spongy. It is not impossible tho to make a gluten-free version of cakes and desserts. I made many bundt cakes and even they are not presentable sometimes, they do taste good. This recipe does come perfect every-single time.

Lets get baking:

This gluten-free bundt cake is simple enough for absolutely anyone to make, classic enough to satisfy everyone’s tastebuds, but special enough that you’ll turn to it time and time again. Oh, and it’s pretty much impossible to mess it up. Here’s how to make it.

Coat your mold with oil/butter. You can lightly sprinkle sugar into your bundt cake mold as well. Bundt cake will get a very nice sugary crunch. This also will help to turnover your cake easier and not breaking it. Measure all your ingredient. All next steps go fast.

The gluten-free bundt cake batter is super easy to whip up. Start by creaming the sugar and whole eggs together. If you have, use a Kitchen aid mixer. It will do all the hard work for you. Whisk on high speed till you have very light and fluffy foam.

• 5 whole eggs
• 3/4 cup of sugar ( if you like more sweet use 1 cup)

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While eggs are whipping and you have free hands, get your apples ready. Peel and grate apples and set them aside for a bit. I really like using gala apples or honey Crisp in baking because they are sweet and crisp, but you can use your favorite type of apples. It took three gala apples to make three cups of grated apples to use in the apple bundt cake recipe.

• 3 apples – grated and juice squeezed out

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Mix in your dry ingredients

Once the eggs and sugar are fluffy, start adding the dry ingredients to the bundt cake batter. The batter will start to thicken up. Make sure to mix it until it’s nice and smooth. I use a spatula for the rest of the stirring to not lose the fluffiness of my batter. Start with sifted Glute-Free flour, following with baking powder and cinnamon. Mix together well but not overmixing it. Just to make sure all ingredients are mixed together. Also, add raisins and if you like walnuts, add those too.

If you wonder why I am adding oil with dry ingredient? Answear is simple. I forgot to add my oil earlier. The cake still came out perfect.

• 1/4 cup of vegetable oil
• 1 tsp of cinnamon
• 1/2 cup of raisins
• 1 tsp of baking powder
• 1 1/2 cup of gluten-flour
• 1/2 cup of chopped pecans/ walnuts – optional

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To finish the bundt cake batter I fold in the grated apples with a spatula. Why I prefer grated apples? I can squeeze all juice from apples before adding it into my batter. If you leave apples with juice, the cake will get too wet in my opinion. Also if you choose a route with just chopped apples, you cannot really squeeze the juice out.

Sir the bundt cake batter with the spatula or a spoon to fully incorporate

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When all is well incorporated, pour your mixture into a mold. You can use a pyrex pan or any other mold you have on hand, just make sure you butter every side.

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Bake the Apple Bundt cake for 40-50 minutes at 350° F.

You will know that the bundt cake is done once it’s golden brown and the sides start to pull away from the pan a little. Also, check it with a toothpick to make sure the center comes out clean. My apple bundt cake took 45 minutes on the dot to bake. Please watch your oven because all ovens are different. Also when I used silicon mold, my baking time was 5 minutes longer.

Rule of thumb

Keep eye on your oven and cake!!!! Every oven bakes a different way. Your oven could bake it faster or slower. It also depends on what mold are you using. If you have a pyrex pan, which doesn’t have tall sides like regular bundt cake mold, the time of baking might be shorter.

Once you take the cake out of the oven. Allow the bundt cake to cool completely in the pan and then invert the bundt cake onto a serving plate.

Make sure the bunt cake is cool down completely before you cut your first piece.

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Which Bundt Cake Pan Is Best?

You’ll want to use a sturdy, anodized aluminum bundt pan. These pans are excellent conductors and provide consistent heat, helping your cake bake evenly. A nonstick coating makes it easier to invert the cake without tearing it. 

I’m a firm believer in investing in pans that will last longer than you. I like Nordic Ware, as they have a large selection of decorative bundt pans. But I also love my bundt cake pan from Pampered chef and silicon mold, which I bought in the Czech Republic. In my own opinion, metal mold does bake better.

Aluminum Bundt Cake pan

I feel like the cake was not as wet-looking. It has a crunchy edge in a good way. Also, the cake got finished baking a bit faster compared to silicon mold. Minus to this mold is – you do have to spray or butter the mold to be able to pull out cake easier.

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Silicon Bundt Cake pan

I do like my silicone mold. It is a bit of a sentimental area for me since I brought it from the Czech Republic. (home) I do like baking with this pan. Apples always fall to the bottom. The big plus of course is – No need for spray or butter to get ready before the batter goes in. Sometimes I do have little trouble pulling the cake out but nothing major. This mold is not sturdy, so it is better to have a sheet pan underneath.

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Do you have a favorite Bundt Cake mold?

I will be happy to hear from you. Or if you have any useful tips, let me know. I love to learn new stuff.

Cooking tips

• Instead of greasing the pan with butter and flour, rub the pan with butter and then sprinkle it all over with coarse sugar. This creates a yummy, sugary-crunch around the exterior of the cake and contrasts with the soft interior crumb
• Don’t worry if the top of your apple bundt cake has a few cracks in it, because this is the bottom of your cake and no one will see it.
• You can cut into individual servings and freeze for later. It does taste the same. Just unfreeze and pop in the microwave for 10 seconds to warm up and serve with tea or coffee. DELICIOUS!!!
• I use in all my baking Gluten-Free Flour from Bob’s red mill: 1 – To – 1 Baking flour

Who inspired me?

If you wonder who inspired this delicious recipe. You cannot find it online You might, I don’t know who has it, because this one was translated from my mom’s hand-written recipe notebook. She has 3 big note-books full of written recipes, she collected, and I always steal some of my favorites from her.

I hope you did enjoy this Gluten-Free recipe. If you try this recipe, let me know! Leave a comment please. Thank you so much!

If you feel like experimenting, try my no-bake Gluten-Free Matcha cheesecake. It is my favorite! Surprisingly good.

Until next time…!

DOBROU CHUT!

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