Apple Bundt Cake
Try different types of apples in this recipe to create different flavor profiles. Honey Crisp and Granny Smith are perfect apples for baking.
Make This Recipe
- 2 1 / 2 cups whole wheat flour
- 1 1 / 2 cups white flour
- 1 cup sugar
- 4 teaspoons baking soda
- 4 teaspoons cinnamon
- 1 / 2 teaspoon cloves
- 1 / 2 teaspoon nutmeg
- 4 cups finely chopped unpeeled apples, about 5
- 1 cup finely chopped unpeeled carrots, about 3
- 1 cup raisins
- 2 cups plain nonfat yogurt
- 1 / 2 cup skim milk
- 4 teaspoons vanilla extract
- 4 large Eggland's Best Eggs
Preheat oven to 350 degrees; if using a bundt pan, spray with nonstick cooking spray and set aside; if preparing as muffins, line 2 12-cup muffin tins with cupcake liners.
Combine all dry ingredients in a large bowl and set aside.
Shred apples and carrots in a food processor with a shredding disk, or using a hand-grater if a food processor is unavailable. Add raisins to mix and set aside.
Mix eggs, vanilla, milk, and yogurt together using an electric mixer and beat until well combined. Slowly add in dry ingredients and continue to mix until combined.
Add apples, carrots, and raisins to batter and stir until incorporated.
If using a bundt pan, pour batter into pan and bake for 40 minutes or until a tester inserted in the middle comes out clean.
If making muffins, fill muffin cups 3/4 full with batter and bake for 20 minutes, or until a tester inserted in the center muffin comes out clean.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Serving Size||1 Serving|
|Fat||2g (6% calories from fat)|