Apple Bundt Cake

Prep Time 1 hours
Cook Time 55-60 min
Serves 12


For the cake:
1 cup butter (2 sticks), melted
1 cup sugar
1 cup brown sugar, lightly packed
2 teaspoons vanilla
2 teaspoons instant coffee
3 eggs
1 tablespoon buttermilk powder
3 cups flour
1½ teaspoons baking soda
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
3 cups apples, peeled and grated

For the glaze:
3 cups powdered sugar
1 teaspoon instant coffee
¼ cup Jilbert whole milk

How to

For the cake:
Heat oven to 350 F and coat a bundt pan with baking spray.

In a large bowl, combine butter, sugar, brown sugar, vanilla, instant coffee and eggs.

In a medium-sized bowl, whisk together buttermilk powder, flour, baking soda, salt, cinnamon and nutmeg.

Fold dry ingredients into wet in three batches, gently stirring to combine after each addition.

Fold in the grated apples. Pour into greased bundt pan and bake 55–60 minutes, or until a toothpick inserted comes out clean.

Let cool in pan for 15 minutes before inverting on a cooling rack to cool completely.

For the glaze:
Whisk all ingredients together in a medium-sized bowl until smooth, but thick. If needed, whisk in additional milk 1 tablespoon at a time to reach desired consistency.

Drizzle onto cake once completely cool.

Recipe and image provided by Half & Half magazine.