It has been a while since I have participated in Bundt Bakers. Mostly because we had cut down severely on sweet treats. But I have learned to bake with less sugar now and am looking forward to baking again.

This month’s theme was APPLES which is great since apple season is starting in some places.  We eat a lot of apples usually one a day so making this particular bundt just adds more fruit to the diet.  Of course it IS in the form of cake…..


I adapted a recipe from Bundt Classics and it turned out to be very tasty.  Especially after I drizzled it with caramel sauce….


There are TWO layers of cinnamon apples in the cake.  With streusel.


For the Cake:

      3 cups all purpose flour

{I subbed in 1 1/2 cups of WWF for some of the AP flour}

      2 cups sugar

{I subbed 1 cup Splenda for 1 cup sugar}

      1 cup vegetable oil


      1/2 cup water


      1 tablespoon baking powder


      2 teaspoons vanilla


      1/2 teaspoon salt


      4 eggs


      4 cups peeled, thinly sliced




    1 Tbl cinnamon, or to taste

Heat oven to 325°. Grease and flour a 10 or 12 cup Bundt” Pan.If using a 10 cup pan, fill 3/4 full and make 3 to 4 cupcakes with the remaining batter.

Mix 1 tbl of cinnamon with the apples and set aside. You can use cinnamon to taste if you would rather.

In a small bowl, stir together all streusel ingredients; set aside.

      3/4 cup backed brown sugar


      1 cup flour


      1 cup rolled oats


    1 stick melted butter

In a large mixing bowl, mix all cake ingredients except apples. Mix 2 minutes on medium speed.

Spoon 1/3 of the batter into prepared pan. Place 1/2  of the apple slices over batter; sprinkle with 1/2 of the streusel. Spoon another third of the batter over the streusel; top with remaining apples and streusel. Gently spoon remaining batter on top.

Bake at 325° for 75 to 85 {mine only took about 70 minutes} minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan. Remove from pan; cool completely on rack. Drizzle with caramel.. 16 servings. Bundt Classics. Page 24.

If you are using the WWF sub the cake may be a little ‘coarser’ than usual. Just saying. And more than 70 minutes will make it dry.

But the Hubs and The Boy loved it. I was thinking it would be perfect with some nice cinnamon/vanilla ice cream on top. Or maybe some chopped pecans in the streusel. But that’s just me…..


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.