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A Red Truck Bakery apple cake on a cake stand being drizzled with maple glaze.
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4.84 / 6 votes

Red Truck Bakery Apple Cake

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.
Prep Time45 minutes
Cook Time1 hour
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Servings: 12 to 16 servings
Calories: 536

Ingredients

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, 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, 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
US - Metric

Instructions

Make the apple cake

  • 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.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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

  • 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.

Nutrition

Serving: 1portion | Calories: 536kcal | Carbohydrates: 97g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 340mg | Fiber: 2g | Sugar: 71g