– 1 lb Granny Smith apples peeled cored and, and cut into chunks (3 cups of apple chunks) – 2 Tablespoons fresh lemon juice I used Limoncello – 2 teaspoons lemon rind – 3 Tablespoons light brown sugar – 1½ cups sugar – ⅓ cup canola oil or melted coconut oil – 6 tablespoons butter softened or margarine for dairy-free – 2 large eggs – 1 teaspoon vanilla extract – 2 teaspoons grated lemon rind – 2 tablespoons fresh lemon juice I used Limoncello
Cook Time: 50 min
– 3 cups all-purpose flour – 2 teaspoons baking powder – ¼ teaspoon baking soda – ¼ teaspoon salt – 1 tablespoon cinnamon add more to your taste – 2 teaspoons ginger – 1 cup buttermilk or for dairy-free use unsweetened almond milk with apple cider vinegar) – 2 Tablespoons sour cream or unsweetened coconut milk yogurt (for dairy-free)
Cook Time: 50 min
Does baking spray make your cake stick to the pan? One annoying thing about Bundt pan is what makes them look so beautiful, all the crevices! Keep in mind, you have to clean your pans and get out any old sticky crumbs. If you’re spraying a pan that wasn’t properly cleaned, your cake batter may end up sticking to the pan. Be sure to clean that pan very well! And then spray it.
How long does an apple Bundt cake last in the refrigerator? Any Bundt cake leftovers could be kept in an airtight container in the refrigerator for up to 5 days. It’s a very soft cake from the apples, so it won’t dry out. Wrap it in plastic wrap very well, or keep it in an airtight container. When you know you would like to enjoy a slice, one hour before serving, remove the cake from the fridge so it can come back to room temperature.
RECIPE TIPS AND FAQ’S:
Cinnamon Apple Banana Bread-Totally Dairy-Free
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