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Apple Bundt Cake

Rose Karlsen 

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Serves 4

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Cake:

  • 1 cup butter, at room temperature

  • 2 cups sugar

  • 4 eggs, at room temperature

  • 1 tablespoon vanilla extract

  • 3 cups gluten free all purpose flour (I used Cup 4 Cup)

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1 cup buttermilk

  • 4 drops Cinnamon Bark essential oil

  • 3 cups apples, chopped

  • 1 cup pecans, chopped

 

Cinnamon Maple Glaze:

  • 1 cup powdered sugar

  • 1⁄4 teaspoon cinnamon

  • 1 tablespoon very soft butter

  • 1⁄2 teaspoon vanilla

  • 1⁄2 cup maple syrup, more if needed

  • 3 drops Cinnamon Bark essential oil

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Young Living Oils Used in this Recipe:

#5585 Cinnamon Bark Vitality Oil

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1. Preheat oven to 325 degrees. Grease and flour Bundt pan.

2. In a large bowl, cream butter and sugar using hand or stand mixer for 3-5 minutes until light and fluffy.

3. In medium bowl add dry ingredients and whisk to combine.

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4. Add eggs to creamed butter mixture one at a time, mixing on low speed after each addition. Then add vanilla, buttermilk, essential oils and the dry ingredients. Mix until fully combined. Batter will be very thick.

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5. Stir in the chopped pecans and apples, fold into batter. Pour the batter into prepared Bundt pan and bake for 75 minutes or until a toothpick entered into the center of the cake comes out clean.

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Glaze:

  1. Combine all ingredients in a small bowl and whisk until smooth. Add maple syrup as needing to achieve desired consistency. 

  2. Once cake is completely cool, invert it onto a serving plate and top with glaze.

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