Apple-Cinnamon Bundt Cake

I made this for our family Thanksgiving this year and it turned out amazing! For those saying it didn't have enough flavor, I am not sure what you are talking about. The cake is a beautifully flavored vanilla cake and the filling is delicious. I made a few minor changes due to not having some things on hand and being stuck at home without a car while baking. I used homemade applesauce instead of apple cider for the filling, and finely chopped ginger (fresh, peeled) instead of a cinnamon stick in the filling as well. The cake itself I did use the vanilla bean and it turned out beautifully, like a cake from a good bakery. I am normally not a "cake" person. To me, cake is merely a frosting delivery system. This cake was amazing. I didn't have walnuts, so I used almonds instead and again, turned out delicious.

The one thing I did that made it not light was I made two sauces; dulce de leche and caramel and put them out for the famly to drizzle as desired. I had the cake with each and without and it was equally delicious all three ways. Since I ran a marathon on Thanskgiving morning, I wasn't too worried about light that day, but in general I am.

This recipe is a keeper.

Super moist cake and good option for a "light" dessert - takes some time to put together and longer than the 30 minutes to cook in the oven. Topped with whipped cream

This was just OK. We didn't even finish it - had to toss half of it after a couple days as it just wasn't that good. I can't name any one thing that made it bad, there are just much better apple cake recipes out there.

I am in the process of baking the cake for a second round in the oven. I made this exactly the way it calls for and baked for 30 minutes. Toothpick was clean, pulled it out and it rested for 15 minutes. The top was a dark golden brown color so I figured it was done. When I flipped it onto the cooling rack the top (bottom of bundt pan) was completely RAW! I was able to flip it back into the cake pan and it's in the oven for the second time. I just pulled it out after another 15 minutes and it was still rawish. I put it in for another 10. We will see what happens but this is for my daughters birthday tonight. ARGH!

Sounded and looked better then it tasted. Disappointed. Took longer to bake, was a bit dry as a result. I too, found that the apples took longer to cook. I feel this cake has promise though. So I will try all of the suggestions made by others; extra apples, cinnamon in the cake mix and cider instead of milk.

This cake turned out really well. I made two changes: Instead of milk, I used apple cider as the liquid. The texture was moist and but not too dense. And I didn't have Granny Smith apples -- I used Gala apples instead, but it didn't seem to matter too much. In fact, I could have used a bit more of the apple mixture -- I didn't have enough to do two layers. Next time I'll aim for at least two cups of chopped apples.

This is a tasty bundt cake that verges on the taste of a coffee cake. I made it for a game night at a friend's house and everyone loved it! I had to cook the apples for 25 minutes before most of the liquid had evaporated. I had to bake the cake for about 34 minutes but decided that was enough as I did not want to dry out the cake. I will definitely make this again and may add some cinnamon to the cake batter for a little extra oopmh.

30 minutes??? Bake time is considerably higher. Don't trust the toothpick trick either.

This turned out great and was pronounced Thanksgiving-worthy by my chef husband! I may add some cinnamon to the cake batter next time, but it was delicious as is!

While easy to make, the layering process of apples, walnuts and batter gives this simple bundt cake the taste and appearance that it came from a specialty bake shop. In place of Granny Smith apples, we substituted Honeycrisp apples. Recipe calls for "9 oz all-purpose flour (about 2 cups)" - we used 9 oz, not "about 2 cups" and as a result the cake was moist and delicious.