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Apple cinnamon Bundt cake without eggs or milk
An egg- and milk-free Bundt cake with grated apples, cinnamon, walnuts, and raisins. Measure with cups and bake for about 50 minutes. Serves 12.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 50 min
- Total time
- 1 hr 5 min
- Temperature
- 190 °C (375 °F)
- Servings
- 12 servings
- Difficulty
- Easy
This apple cinnamon Bundt cake is made without eggs or milk: mix flour, sugar, vanilla sugar, baking powder, and three teaspoons of cinnamon with oil and three coarsely grated apples, which give the batter moisture. Add chopped walnuts and raisins.
Dried cranberries and chocolate pieces work well in place of raisins.
Ingredients
1 cup = 250 ml (metric cup)
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Instructions
Tip: tap a step to mark it as done.
Mix the ingredients
Mix the flour, granulated sugar, vanilla sugar, baking powder, and cinnamon. Add the coarsely grated apples and oil, then the chopped walnuts and raisins, and mix everything well.
Bake the cake
Grease a Bundt pan with fat and dust it with coarse wheat flour. Pour in the batter and bake in an oven preheated to 190 °C (375 °F) for about 50 minutes.
Tip: Instead of raisins, use dried cranberries, a tablespoon of rum, and chocolate pieces.
Source: Nejlepší bábovky magazine, 2012
Tip: Use a neutral-flavored oil, such as sunflower or canola oil, so it doesn't overpower the cinnamon and apples. Let the cake cool until lukewarm before turning it out of the pan, as it is fragile while warm.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 381 kcal
- Protein
- 3.1 g
- Carbohydrates
- 47 g
- of which sugars
- 26 g
- Fat
- 21 g
- of which saturates
- 2.2 g
- Fiber
- 2.4 g
- Salt
- 0.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Škoricová hrnčeková bábovka s jablkami bez vajec a mlieka
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