Hi! Its Meghan from Cupcakes with Sprinkles and this month I’m excited to share a fall recipe! We moved from Utah to Tennessee over the summer and so fall hasn’t come yet but I have my pumpkin candles burning and we are eating soup and rolls, and I am pretending. Haha.

I made this cake to have after our soup and rolls the other night and it was the perfect treat. But I realized that this would also be a great breakfast if you made in a cupcake pan and they could be ‘muffins’. Ha. Any way to have cake for breakfast!

Lets grab our ingredients and get baking!

Whisk together all of your dry ingredients. Add in the eggs and mix. Add in the rest of the ingredients, except the apples and mix. Fold in the apples and spread in a prepared bundt pan. Bake! After the cake has cooled whisk together all of the ingredients for the icing and spread on top of the cake.

Its good at any time of day!

 

Apple Spice Bundt Cake

Cake
3 1/2 cups All-Purpose Flour
1 cup Brown Sugar
1/2 cup Granulated Sugar
2 tsp Cinnamon
1/4 tsp Ginger
1/4 tsp Nutmeg
1/4 tsp All-Spice
1 tsp Salt
1 tsp Baking Soda
3 Eggs, lightly beaten
1 cup Vegetable Oil
3/4 cup Sour Cream
1 1/2 tsp Pure Vanilla Extract
1 Tbsp Orange Juice
2 cups Granny Smith Apple, grated
1 cup Granny Smith Apple, chopped

Icing
1 1/2 cups Powdered Sugar
1/2 tsp Cinnamon
2 tsp Pure Vanilla Extract
4-5 Tbsp Heavy Cream

Cake
1. Pre heat your oven to 325 degrees. Grease and flour a bundt pan or spray with baking spray.

2. In a large bowl whisk together all of your dry ingredients.

3. Add in the eggs and mix. Add in the rest of the ingredients, except the apples and mix until the batter is smooth.

4. Fold in the apples and spread in a prepared bundt pan. Bake for 55-60 minutes!

Icing
Whisk together all of the ingredients for the icing and spread on top of the cake. Store cake in fridge.

 

Recipe Adapted from www.alattefood.com

 

 

Be sure to check out these other yummy Apple OR Cinnamon-y recipes (click on the images below to be taken to that recipe)!

Thanks for pinning!