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.
Servings: 16 servings
Ingredients
- 5 eggs
- 3/4 cup of sugar
- 3 Apples - grated and peeled
- 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-Free flour I use Bob's Red mill/ 1to1 Baking flour
- 1/2 cup of chopped pecans/ walnuts – optional
Instructions
- Preheat oven to 325° F.
- Coat your mold with oil/butter. You can lightly sprinkle sugar into your bundt cake mold as well.
- 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.
- 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.
- Add your oil and stir well.
- Once the eggs and sugar are fluffy, start adding the dry ingredients to the bundt cake batter. The batter will start to thicken up.
- 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.
- 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.
- 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.
- 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.
- 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 cooled down completely before you cut your first piece.
Notes
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