Fresh Apple Bundt Cake

Hey! Hey! Did you hear?? It's one year TODAY since our first post on Healthy For Good!! We're really excited to have reached this milestone -- and thank you all for making it possible by viewing, making our recipes and supporting us. :D 

Sooooo in celebration we have this amazing Apple Bundt Cake recipe! Seriously, you must try it. It's incredible. 

I've (Liz) made this several times, and it's a favorite -- I love, love, LOVE this recipe. Even the batter tastes amazing!

We've made a healthier version of this recipe by substituting the 2 cups of granulated white sugar with 2 cups of coconut sugar making the recipe sugar free. :) Coconut sugar is our favorite sweetener substitute. It always give a great texture and makes the recipe even healthier while still maintaining the wow taste!

If you have nut allergies or don't care for nuts, feel free to for-go adding the pecans; the cake will taste just as yummy without. :)

A great way to measure your quantities (especially flour...not apples :P) accurately is with a kitchen scale. 

Something that we've learned very important is measuring my flour/sugar/powder/soda, etc. very precisely like it teaches in this article. I've also started weighing my quantities (especially flour) on a kitchen scale. Measuring and then weighing just to make sure, is definitely worth the time and effort.

This cake has such a yummy taste and texture even as a batter. It looks a lot like caramel with apple pieces mixed in -- it's fantastically yummy. I (Liz) licked out the whole bowl and all the spoons. :P

Fresh Apple Bundt Cake
Yields: 1 Cake

3 cups all-purpose flour, sifted
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups olive oil
2 cups coconut sugar (or white sugar if you prefer)
3 large eggs, room temperature
2 teaspoons vanilla
1 cup pecans, chopped (optional)
4 cups apples, peeled and chopped

1/2 teaspoon nutmeg
1 1/2 teaspoon cinnamon

Topping Ingredients:
1/2 cup butter
1/2 cup coconut sugar

Cook this mixture over medium heat for 2 to 3 minutes stirring constantly


1.Sift the flour, soda, and salt and set aside.
2. Beat together the oil, coconut sugar, eggs, and vanilla for 3 or 4 minutes.
3. Gradually add flour mixture to the egg mixture.
4. Stir in the chopped apples and pecans
5. Bake the apple cake for 1 hour and 20 minutes at 325 degrees.
6. Start with 1 hour and 15 minutes and test with tooth pick to see it's done, if not, pop it in for another 3-5 minutes or depending on how cooked the cake already looks.
7. Melt the butter and coconut sugar for the topping.
8. Stir constantly cooking for 2 minutes.
9. Remove from the stove. Spoon over the warm cake.

NOTE: If you are interested in a gluten free version of this cake, feel free to comment below or email and we'd be happy to try that and share it with you!


I hope you're having a great summer, and we'll see you on the next post.

We still can't believe that it's one year since we started this blog. Wow. oh wow!!!!

Liz & Sarah

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