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Winter Spiced Apple Bundt Cake

This is one of those recipes that fills the whole house with warmth and the smell of Christmas. Baking apples with cinnamon, cardamom and all spice into this cake brings a balance or warmth and sweetness. And what’s great is that it’s made with ingredients you probably already have on hand at home! You can still create an amazing dessert or treat with just the basics.

Use whatever type of apple you have on hand. The measurement of apples doesn’t have to be exact. Cut three small or two large apples and it’ll be great. I used a combination of Honey Crisp (favourite!) and Granny Smith.

Today it’s snowing, which it rarely does in Vancouver, and it’s just a couple days until Christmas. It seems like the perfect time to share this nostalgic recipe. Enjoy with a hot cup of tea or coffee now, or freeze to enjoy later!

Happy baking!




Winter Spiced Apple Bundt Cake


  • 3 cups all purpose flour

  • 3/4 teaspoon baking powder

  • 3/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 teaspoons cinnamon

  • 1/2 teaspoon cardamom

  • 1/2 teaspoon all spice

  • 1 1/2 cups vegetable or canola oil

  • 1 cup granulated sugar

  • 1/2 cup lightly packed brown sugar

  • 3 large eggs

  • 2 teaspoons real vanilla extract

  • 1/4 cup yogurt, vanilla or plain

  • 2 1/2 cups apples, peeled and chopped

  • Small squeeze of lemon juice (approximately 1 teaspoon)

  • Icing sugar for dusting


  1. Preheat oven to 325 degrees Fahrenheit. Liberally grease Bundt pan and dust with flour.

  2. Peel, core and chop apples. Squeeze over lemon juice, toss and set aside.

  3. In medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, cardamom and all spice. Gently stir and set aside.

  4. In stand up mixer or large bowl with a hand mixer, combine oil with white and brown sugar and mix on high for two minutes until well combined. Add eggs one at a time, mixing well after each addition until fully combined. Add yogurt and vanilla and mix well.

  5. With the mixer on low, slowly add the flour mixture into the wet ingredients until just combined. Using a spatula, scrape the sides of the bowl to ensure everything is well incorporated and gently fold in apples.

  6. Slowly add batter to pan, ensuring it settles into all the grooves of the bundt pan. Bake for 75 minutes.

  7. Allow cake to cool in the pan for 10-20 minutes. Put cooling rack on top of cake pan and flip entire pan over so it’s sitting on the cooling rack. The pan should lift off easily but don’t force it. Let gravity help a little if you need by gently wiggling the pan until the cake is removed. Allow to cool fully then dust with icing sugar before serving.

Be sure to tag @crushfoodandwine if you try this recipe!


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