Warm spices, apple goodness, and a delicious topping make this upside-down apple bundt cake the perfect fall dessert. This easy cake recipe is perfect for a weekend treat or a holiday gathering and will quickly become a family favorite.
Preheat the oven to 350℉ (175°C). Set the rack in the middle.
Grease and flour a 12-cup bundt pan. Alternatively, use a nonstick spray. Set aside.
Nut Topping:
Prepare the nut topping by combining almonds, brown sugar, cinnamon and allspice.
Reserve about 5 tablespoons of this mixture to create the "upside down" part of this delicious bundt cake.
The Cake:
In a separate mixing bowl, sift together flour, baking powder, and salt. Set aside.
In another bowl, whisk the eggs together until light and frothy.
Add the sugar and continue to whisk until thick. Whisk for about 2 minutes.
Add the vegetable oil, applesauce and vanilla extract and whisk together for about a minute or so. Set aside while we chop up the apples.
Wash, peel, and core the apples. Then, chop 1 into small pieces and combine it with the 5 tablespoons of reserved nut mixture. This is the "upside down" part of our cake.
Chop another apple, then grate the third apple before adding it to the other almond nut mixture. When grating, use the large side of a box grater.
Start by spreading and gently pressing the reserved apple-nut mixture, the "upside down" part, evenly over the bottom of your greased and floured bundt pan.
Now it's time to slowly add the dry ingredients to the wet mixture in 3 additions. After each addition, mix with a wooden spoon until combined. Then, fold in the reserved apple nut mixture.
Slowly pour the batter over the topping in the prepared pan. Alternatively, you can scoop the batter into the pan. Fill the pan three-quarters full. Tap the filled pan lightly on the countertop to release air bubbles in the batter. Gently smooth the top and move the batter up against the sides of the pan.
Set the pan on the center rack of the oven preheated to 350° F (175° C). Bake for 50-60 minutes or until golden brown and a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes after taking it out of the oven. Next, turn it over onto a wire rack and lift off the pan gently. Allow the cake to sit for a few hours before cutting and serving it.
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Notes
Use a tart and sweet apple combination for the best flavor.
Grease and flour your bundt pan properly to avoid sticking.
Carefully chop the apples into small pieces. Large apple chunks release too much moisture while baking, leaving big holes and a gooey texture behind.
Do not overmix the batter when combining the wet and dry ingredients.
Pour the batter into the pan slowly to avoid air bubbles.
Patch up any nut toppings that may have stuck to your bundt pan while it was still warm.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.