Want a warm and cozy Fall dessert? Then look no further than this apple and cinnamon coffee cake recipe (made with buttermilk or kefir) made in a rose bundt pan.
This easy-to-make apple cinnamon bundt cake recipe makes abundant use of Fall’s fresh sweet (and tart) fruits and flavors, without overwhelming them with too many other flavors. What you get with this recipe is a cozy Fall treat, and all you’ll want to do after you bake this is to cuddle up on a couch, pour yourself some tea or coffee, and enjoy this simple cake in a good company of friends. I’ve made a few changes to the original Martha Stewart’s recipe, by adding buttermilk to the ingredient list, reducing number of eggs to 3 (from 4), reducing number of apples (6 seemed way too much, so I reduced that to 4). I also did not use the cake glaze (or frosting), because I wanted just good old comfort of the apples and cinnamon. I am also using a rose-shaped bundt pan.
But, before I start describing this Apple Cinnamon Buttermilk Bundt Cake, I want to mention that November will be a very special month for me. I’ve signed up for NaBloPoMo, which means that I will be blogging every single day for a whole month of November, starting today! Check out November NaBloPoMo Blogroll here. Although NaBloPoMo runs every month, November has always been a special month, when a lot of bloggers sign up and there are prizes for some of those who blog daily.
To me, it will mean, above all, better time management skills. With a full-time job, holidays coming up, and other every day stuff, I will have to get really well organized to produce quality posts every day. It means I will have to spend less time lurking around other blogs or browsing sites like FoodGawker, TasteSpotting, and Pinterest.
I am also planning to diversify the types of posts on this blog. But majority of my posts will remain food and recipe related. I am very excited about this project, and look forward to writing lots of fun posts about recipes and other stuff from my life, usually illustrated with a photograph.
And now, without further due, here is an Apple-cinnamon rose bundt coffee cake, made with buttermilk (or kefir).
How to make Apple Cinnamon Buttermilk Bundt Cake
Below are some step-by-step photos to illustrate this recipe. The complete recipe is below the photos, so make sure to scroll all the way down to the recipe. But these photos will show some of the steps required to make this apple cinnamon buttermilk bundt cake.
I used Rose-shaped Bundt pan
Slice up the apples!
Brown sugar, flour, buttermilk (or kefir), cinnamon, butter, eggs – all mixed together, before dry ingredients are added
Add flour to brown sugar-buttermilk-butter-eggs mixture – add dry ingredients to wet ingredients and mix together
Fold apples into the batter
Use spatula to gently fold apples into the dough
Spray bundt pan with Baker’s spray
Fill bundt pan with the apple-cinnamon batter
The apple cinnamon buttermilk bundt cake in a rose-shaped bundt pan is finally baked!
Nicely browned, golden crust. Yum!
This is to give you another view of rose-shaped Bundt pan. It’s a beauty, isn’t it?
Apple bundt cake is out of the bundt pan!
It’s time to have a first bite!
