blue ribbon apple bundt cake

★★★★☆ 77
a recipe by
Crystal Villa
Goodyear, AZ

As the name implies, this cake won first place at my state fair! This cake always seems to be a hit with everyone that tries it. This cake is also excellent without glaze; instead, I serve it slightly warm with vanilla ice cream.

Blue Ribbon Recipe

Blue Ribbon, indeed! This apple Bundt cake made the Test Kitchen smell like fall while baking. The cake has a wonderful spice flavor. Layering it will apples adds a lovely flavor to the cake and helps keep it moist. Drizzling the glaze on top is delicious. We're certainly not opposed to a scoop of ice cream on top of this as well.

— The Test Kitchen @kitchencrew
★★★★☆ 77
serves 10-12
prep time 25 Min
cook time 1 Hr 5 Min
method Bake

Ingredients For blue ribbon apple bundt cake

  • 3/4 c
  • 3 tsp
    orange flavored instant drink mix (like Tang)
  • 2 tsp
  • CAKE
  • 3 c
    all-purpose flour
  • 2 c
  • 3 tsp
    baking powder
  • 3 tsp
    orange flavored instant drink mix
  • 1/2 tsp
  • 1 c
    vegetable oil
  • 1/2 c
  • 2 tsp
    vanilla extract
  • 4 lg
  • 4 c
    apples, peeled and thinly sliced
  • 2 c
    powdered sugar
  • 1 Tbsp
    butter, softened
  • 1/2 tsp
    apple pie spice or a combination of cinnamon, nutmeg and cloves
  • 2 - 4 Tbsp

How To Make blue ribbon apple bundt cake

  • Greasing a Bundt pan.
    Heat oven to 350 F. Grease and flour a 12-cup Bundt pan.
  • Streusel ingredients added to a bowl.
    Combine streusel ingredients in a small bowl; set aside.
  • Some of the prepared cake batter in the Bundt pan.
    In a large bowl, combine all cake ingredients except apples. Pour 1/3 of batter (about 1 2/3 C) into the Bundt pan.
  • Apples layered on top of the batter.
    Layer 2 cups of apples over the batter.
  • Streusel topping sprinkled over apples.
    Sprinkle with half the streusel.
  • Completely layered cake baking in the oven.
    Repeat layers with another 1/3 of batter, remaining apples, and remaining streusel. End with the remaining 1/3 of cake batter. Bake for 65-75 minutes or until a toothpick comes out clean when tested.
  • Cake cooling in the Bundt pan.
    Cool in pan for 3 minutes.
  • Cake removed from the Bundt pan.
    Then invert onto a serving plate to cool completely.
  • Prepared glaze in a bowl.
    When the cake is cool, prepare the glaze. In a small bowl, combine powdered sugar, butter, and spice. Add milk one Tbsp at a time until smooth and of drizzling consistency.
  • Drizzling the glaze over the Bundt cake.
    Drizzle glaze over cooled cake.