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Sugar and Spice Apple Bundt Cake

One ingredient swap keeps this from ever being dry…

We’ve made our fair share of apple cakes before, but this sugar and spice cake really has the best of all the worlds. Juicy bites of apple are scattered throughout the cake, the cake itself is perfectly spiced with cinnamon, nutmeg, ginger and allspice, and it’s never – NEVER – dried out…you guys, this is just the best cake for fall and we are all about it.

What keeps this cake so moist is the vegetable oil and the vanilla yogurt. The yogurt adds the tiniest bit of flavor, but makes sure that the crumb stays nice and soft and ensures you never have a dry bite. The other thing we did here was we stuck mostly with brown sugar; there’s some regular granulated sugar in there, but we wanted the brown sugar to shine, bringing out a deeper flavor and complementing all the spices really nicely.

We thought we’d found our signature apple cake, folks, but no, THIS is our signature apple cake.

Serves 10

1 hour 15 minutes

  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 cup vegetable oil
  • 3 eggs, beaten
  • 3/4 cup vanilla yogurt
  • 2 teaspoons vanilla extract
  • 3 apples, chopped
  • powdered sugar, garnish, optional
  1. Preheat oven to 325º F and lightly grease a standard bundt pan with butter or non-stick spray.
  2. In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, allspice, baking soda and salt until fully combined and incorporated.
  3. In a large bowl or mixer, beat vegetable oil, brown sugar and sugar together for 4-5 minutes, or until aerated, then gradually beat in (beaten) eggs, yogurt and vanilla extract.
  4. Mix in dry ingredients, then fold in chopped apples until incorporated evenly, then transfer batter to greased bundt pan.
  5. Place baking dish in oven and bake for 55-65 minutes, or until toothpick inserted in center comes out mostly clean.
  6. Remove cake from oven and let cool for 10 minutes, then turn out onto serving platter and let cool.
  7. Dust with powdered sugar and slice into wedges.

Recipe adapted from A Family Feast

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