Apple Crisp Bundt Cake

This delicious and moist cinnamon spiced apple crisp bundt cake will be your new favourite fall cake!

Apples, oats and cinnamon make for the perfect fall flavour combination. This bundt cake is a fun twist on apple crisp. Today’s recipe is the perfect treat for a cozy fall morning or afternoon - it pairs perfectly with a big cup of coffee.

The bundt cake is a delicious cinnamon spice cake layered with apple filling and topped with a delicious oat crumble. This is the perfect cake to bake on a lazy Sunday morning. It will make your house smell SO good and as an added bonus you will have a delicious apple cake to enjoy throughout the week (if it lasts that long). Spiced with cinnamon this bundt cake will melt in your melt. The layers of apple, cinnamon and oats makes for a beautiful looking bundt cake that would make for a simple, yet delicious dessert to share with friends. To make it extra special I would recommend serving it with ice cream. Is there anything better than apples a la mode?

What Kind of Apples to Use?

You can use whatever apples you have on hand. This recipe is perfect for using those apples you picked apple picking. I often like to use a mix of varieties in my baked goods. Usually I use gala or honey crisps. For this bundt cake I used Ginger Gold apples as that is what I had at home.

Apple Crisp Bundt Cake

Ingredients:

Apple Filling

• 4 apples, peeled and chopped (approx. 2 1/2 c)

• 1/4 c brown sugar

• 1/4 c flour

• 1 tsp cinnamon

Oat Crumble

• 1 c oats

• 1/2 c flour

• 1/2 brown sugar

• 1/2 unsalted butter, melted

Spice Cake

• 3 c flour

• 1 1/2 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• 1 1/2 tsp cinnamon

• 3/4 c butter

• 1 1/2 c sugar

• 3 eggs

• 1/2 c milk

• 3/4 c sour cream

Directions:

For the Apple Filling: In a medium sized bowl, mix together chopped apples, brown sugar, flour and cinnamon. Set aside.

For the Oat Crumble: In a small bowl, stir together the oats, flour and brown sugar. Mix in the melted butter until the large crumbs form, set aside.

For the Spice Cake: Pre-heat oven to 350F. Grease and flour a bundt cake pan and set aside.

In a medium sized bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon and salt, set aside. In the bowl of a stand mixer, fitted with a paddle attachment over medium speed, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, scrapping down the side of the bowl after each addition.

With the mixer on low, add in the flour mixture, alternating with the milk, mix until just combined. Stir in the sour cream.

Pour half of the cake batter evenly into the prepared bundt cake pan. Evenly spread out all of the apple filling mixture over the batter. Pour the remaining cake batter evenly on top. Finally, evenly spread out the oat crumble mixture on top of the batter. Press down lightly to allow the crumble to stick to the batter.

Bake for 50-60 minutes or until a toothpick inserted into the centre comes out clean. When the cake is done, remove it from the oven and allow to cool in the pan for 10-15 minutes before transferring the cake to a wire rack to cool completely. Store any leftovers in an air tight container.

Chocolate Chip Banana Bread

A classic, simple and moist chocolate chip banana bread.

Makes the perfect breakfast or snack.

I have tried many different banana bread recipes over the years. Various versions from a healthy oatmeal version to a Nutella filled one and a bunch of others in between. However, I keep coming back to this recipe. It is one I have been making for a as long as I can remember. It is adapted from an old newspaper clipping that still lives in my mom’s recipe binder. When I was younger my mom and I used to make the original version together - until one day I accidentally read the ingredients wrong and this new and improved version was born. The bread is incredibly moist and has just the right amount of sweetness. It bakes up beautifully as both a loaf or muffins and I have included the bake time for both below. The recipe is incredibly versatile, freezes well and doubles perfectly! I hope you enjoy it as much as I do!

Banana Muffins or Banana Bread?

I have made this recipe multiple times as muffins and as banana bread. Both are equally delicious and moist. Muffins are the perfect grab and go snack. I have included the directions and bake time below for both muffins and banana bread - so you can make whatever version works best for you!

How to Freeze Banana Bread

This recipe for banana bread freezes well. The banana bread will keep in the freezer for 2-3 months. For the muffins, I recommend freezing in a zip lock bag. You can grab muffins as needed and let them defrost before enjoying.

For the loaves - I recommend wrapping them first in plastic wrap, followed by tin foil. Allow them to defrost completely before cutting and enjoy as usual.

Chocolate Chip Banana Bread

Yield: 24 muffins or two 8 inch loaves
Time: Prep 20 minutes, Bake 24 minutes (muffins) or 45-60 minutes (loaf)

Ingredients:

2 cups all purpose flour

1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup butter, at room temperature

1/2 cup granulated sugar

1/2 cup brown sugar, packed

3 large ripe bananas

2 eggs, at room temperature

1 tsp vanilla extract

1/2 sour cream or plain greek yogurt

1/2 - 1 cup semi sweet chocolate chips

Directions:

Preheat oven to 350F. Line muffin tin with paper liners or grease and flour two 8 inch loaf pan.

In a large bowl, combine: flour, baking powder, baking soda and salt. In the bowl of a stand mixer, fitted with a paddle attachment, cream together butter and sugars until light and fluffy (approx. 3 mins). Beat in bananas. Beat in eggs one at a time, scraping down sides of bowl in between each addition. Beat in vanilla. Add flour mixture to banana mixture, until just combined - do not over mix. Stir in sour cream until just combined. Stir in chocolate chips.

For muffins: Spoon batter into muffin liners, filling each 2/3rds of the way full. Bake for 24 mins or until tooth pick inserted into centre comes out clean. Transfer to wire rack to cool completely.

For loaves: Evenly divide the batter between the two loaf pans. Bake for 45-60 minutes or until tooth pick inserted into centre comes out clean. If after 45-50 minutes the top is brown but the middle is still undercooked, cover with tin foil and bake for an additional 5-10 minutes or until toothpick inserted into the centre comes out clean. Transfer to wire rack to cool completely.

Strawberry Champagne Cake

This bubbly, bright and beautiful cake is sure to delight any (champagne) lover. This layered cake highlights the classic pairing of strawberries and champagne.

This cake is so me! I love all things pink and who can’t resist a glass of bubbly?? I love everything from the pink frosting to the chocolate covered strawberries and sprinkle medley. This cake is perfect for Valentine’s Day! It would also make for the perfect centrepiece for a Galentine’s Day Brunch. The fresh strawberries paired with the effervescent Champagne make for one delicious cake.

The champagne and strawberries pair so well together… it’s no wonder they are a classic pairing! While this cake has a few different components - they all come together fairly quick! If you would like to make a few things in advanced the cake layers can be made in advanced and frozen. Just fill and frost as usual from frozen. The layers will thaw out beautifully. The strawberry champagne filling can also be made a day in advanced and kept in an airtight container in the fridge.

The champagne syrup really helps to infuse the cake with champagne flavour. It adds the perfect amount of sweetness and flavour to the cakes, while helping to keep the cake layers nice and moist. It is best to infuse this into the cake while the syrup is still hot. The filling is bright and fresh. The strawberry really shines through. The cake itself is moist and has a wonderful crumb. It shockingly (for me anyways) doesn’t have any butter but is an oil based cake. I love the flavour of it paired with the strawberry champagne filling.

I have a love for tall cakes and this one does not disappoint. It has great height which is perfect for a chocolate ganache drip. I like to use a spoon to add the drips where I want them down the sides of the cake and then go back and fill in the top using an off set spatula. I used a small (375ml) bottle of champagne for this cake. It was the perfect size. I had enough bubbly for the syrup and the filling (and a glass to sip).

Strawberry Champagne Cake

Makes: one 6 inch cake

Ingredients

For the Cake

3 ½ c flour

½ tsp salt

1 tbsp baking powder

4 eggs

2 c sugar

1 c canola oil   

1 c milk

1 tsp vanilla

Champagne Syrup

½ c champagne

2 tbsp sugar

Strawberry Champagne Filling

1 ½  c strawberries, diced

½ c champagne

½ c water

½ c sugar

1 tbsp cornstarch

Vanilla Buttercream

1 cup unsalted butter, at room temperature

3 cups icing sugar

2 teaspoons clear vanilla extract

1-3 tbsp heavy cream (optional)

Red Gel Food Colouring

Chocolate Covered Strawberries

4-6 Strawberries

½ c white chocolate chips, melted

sprinkles (optional)

White Chocolate Glaze

½ c white chocolate chips

¼ c heavy cream

Directions

For the cake: Pre-heat oven to 350F. Grease and flour three 6 inch cake pans, set aside. In a medium bowl, whisk together flour, salt and baking powder. Set aside.

In a bowl of a stand mixer, fitted with a paddle attachment, over medium speed beat together eggs and sugar. The mixture should lighten in colour and increase in volume. Continue mixing until very light in colour and almost tripled in volume (about 5 minutes). With the mixer on low-medium speed, continuously add the oil, mix until just combined.  

Alternate adding the flour mixture and the milk and vanilla, starting and ending with the flour mixture. Mix until just combined, do not over mix. Evenly pour batter between the three prepared pans. Bake for 45-55 minutes or until a toothpick inserted into the centre comes out clean. Allow cakes to cool in the pan for 5-10 minutes before inverting onto a cooling rack to cool completely.

For the Champagne Syrup: In a small saucepan, over medium heat combine champagne and sugar. Stir until sugar dissolves. Bring to a boil and let reduce by half.

For the Strawberry Champagne Filling: In a small saucepan, over medium heat, combine strawberries, champagne, water and sugar. Stir occasionally. Bring to a boil and let it simmer for 5-10 minutes or until the liquid has reduced by half. Using an immersion blender, puree mixture until smooth. Bring mixture back to a boil and whisk in corn starch. Allow filling to cool completely before use.

For the Buttercream: In a stand mixer fitted with a paddle attachment beat butter on medium-high speed until light and fluffy. Beat in icing sugar, one cup at a time, until well combined. Beat in vanilla & gel food colouring. Optional - beat in heavy cream 1 tbsp at a time until desired consistency is reached.

For the Chocolate Covered Strawberries: Line a baking sheet with parchment paper. Dip strawberries in white chocolate and place on parchment paper. Top with sprinkles if using. Let chocolate set completely before using.

For the Chocolate Ganache: Heat heavy cream until almost boiling (about 30 seconds to a minute in the microwave). Pour over chocolate chips and stir until smooth.

To Assemble: Fill a piping bag fitted with a round tip with buttercream. Place one layer of cake on your cake board or serving dish. Brush cake layer with hot champagne syrup. Pipe a ring or dam of frosting around cake layer. Fill with strawberry champagne filling. Top with cake layer and continue to fill and stack cake. Once the last cake layer is placed, chill cake in fridge for 10-15 minutes to allow cake to set. Apply a crumb coat of frosting and allow cake to chill for another 10-15 minutes. Frost cake as desired. Top cake with white chocolate ganache and chocolate covered strawberries.