For a good, old-fashioned Bundt cake recipe with a modern twist, this apple Bundt cake stands out. With the addition of unsweetened applesauce and shredded Cabot Seriously Sharp Cheddar cheese, this cake is bursting with a wonderfully rich flavor and tastes scrumptious on its own. But it’s also pretty great with a dollop of sweetened whipped cream! Be sure to share this cheddar cake recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.
Begin by preheating your oven to 350ºF. Liberally spray a Bundt pan with non-stick spray and set aside.
In a small bowl, combine flour, baking powder, salt, cinnamon, nutmeg and cloves, whisking to combine. Add in the shredded Cabot Seriously Sharp Cheddar cheese, tossing together so that the flour mixture coats the cheese. Set aside.
Combine Cabot Unsalted Butter and brown sugar in the bowl of a stand mixer with the paddle attachment affixed. Cream together until light and fluffy, about five minutes. Scrape down the bowl and the paddle and then add the egg and mix until just combined.
Next, add the apple cider vinegar, vanilla and unsweetened applesauce, mixing to combine. FYI: The mixture will look strange and curdled - don’t worry, that’s normal!
Add the flour mixture to the mixer. Mix on low speed until just combined.
Using a rubber spatula, gently fold the batter a few times. Pour the batter into the prepared Bundt pan.
Bake for 30-35 minutes or until the cake springs back when gently poked. Once out of the oven, allow the cake to rest for 10 minutes before turning it out onto a cake round. Cool cake completely before removing it from the pan.
For another old-fashioned favorite cake recipe with a modern twist, try Richardson Family Farm’s Lemon-Yogurt Pound Cake. Did you know Cabot is a co-operative of farm families who continuously strive to produce the best dairy products around? If you love this apple Bundt cake recipe as much as we do, we’d really appreciate it if you could rate and review it when you have the chance!
1¼ cups King Arthur All-Purpose Flour
3 ounces Cabot Seriously Sharp Cheddar, shredded (about ½ cup tightly packed)
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves
1 stick Cabot Unsalted Butter, at room temperature
1 cup lightly packed light brown sugar
1 large egg, room temperature
1 tablespoon apple cider vinegar
1 teaspoon pure vanilla extract
1 cup unsweetened applesauce
PREHEAT oven to 350ºF. Spray a bundt pan liberally with non-stick spray. Set aside.
COMBINE flour, baking powder, salt, cinnamon, nutmeg, and cloves in a small bowl. Whisk to combine and then add the cheese, tossing together so that the flour mixture coats the cheese. Set aside.
AFIX the paddle attachment to a stand mixer and place in the bowl. Combine butter and brown sugar and cream until light and fluffy, about five minutes. Scrape down the bowl and the paddle. Add the egg and mix until just combined. Add apple cider vinegar, vanilla, and applesauce. Mix to combine. The mixture will look strange and curdled. That’s normal!
ADD the flour mixture to the mixer with the power on low, and mix until just combined. Using a rubber spatula, gently fold the batter a few times. Pour the batter into the prepared bundt pan.
BAKE for 30-35 minutes or until the cake springs back when gently poked. Allow to rest for 10 minutes before turning out onto a cake round. Allow to cool completely before removing from pan.
Recipe and photo courtesy of Gesine Prado.