Red Truck Bakery apple cake is loaded with apples, apple cider, sour cream, and warm spices in the batter, sorta like a cross between Bundt cake and coffee cake. Finished with a sweet maple glaze, it’s every bit as impressive as you would expect from the famous bakery.
Nothing says made from scratch like the warm spices and sweetly softened apples that make this towering Bundt cake that sorta resembles coffee cake a real comfort food charmer. Although your friends and family will first be impressed as heck by its lofty stature and stunning appearance that’s due in part to the maple glaze, which you could omit but truth be told is pretty much irresistible and modest in its sweetness. It’s unfussy and impressive at the same time, as is pretty much everything from the charming and warmhearted folks at Red Truck Bakery in rural Virginia. And it can serve a crowd yet still leave you enough for a slice at breakfast the next morning.–Jenny Howard
Red Truck Bakery Apple Cake
- Quick Glance
- 45 M
- 1 H, 45 M
- Serves 12 to 16
- For the apple cake
- Nonstick cooking spray
- 3 cups unbleached all-purpose flour, plus more for the pan
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup mild vegetable oil
- 1 stick unsalted butter (4 oz), cubed, at room temperature
- 3 cups granulated sugar
- 6 large eggs
- 1/2 cup apple cider
- 1 cup sour cream (not low-fat)
- 2 medium apples (14 oz), preferably a crisp variety such as Honeycrisp, Gala, or Granny Smith, peeled, cored, and chopped to make about 2 cups
- 1/2 cup water
- For the maple glaze
- 1 1/2 cups confectioners’ sugar, plus more if needed
- 2 tablespoons pure maple syrup
- 2 tablespoons water, plus more if needed
- Make the apple cake
- 1. Preheat the oven to 350°F (180 °C). Lightly coat a 10-inch Bundt pan with nonstick spray and dust it with flour, tapping out any excess.
- 2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- 3. In the bowl of a stand mixer fitted with the paddle attachment, beat the oil, butter, and 2 1/2 cups granulated sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Use a spatula to scrape down the sides of the bowl and then gradually beat in the apple cider until incorporated.
- 4. On low speed, add the flour mixture in 3 additions, alternating with the sour cream and beginning and ending with the flour, beating just until combined after each addition. Using a spoon, gently fold in the chopped apples.
- 5. Scrape the batter into the prepared Bundt pan and use a spatula to smooth the surface. Bake the cake, rotating the pan after 30 minutes, until a toothpick inserted in the center of the cake comes out clean, 55 to 65 minutes. Let the cake cool in the Bundt pan on a wire rack for 10 minutes.
- 6. While the cake cools, in a small saucepan over low heat, combine the remaining 1/2 cup sugar and water, stirring until the sugar completely dissolves, about 5 minutes. Remove the pan from the heat.
- 7. Invert the cake onto a wire rack placed on a baking sheet. Brush the top and sides of the cake with the warm sugar syrup. Let the cake cool completely.
- Make the maple glaze
- 8. In a small bowl, whisk together the sugar, maple syrup, and water until smooth and just pourable. Adjust thickness, if necessary, by adding a little more sugar or water. Spoon the glaze over the top of the cooled cake, letting it run down the sides.