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Whole Wheat Apple Bundt Cake

By Chef Megan Joy / September 14, 2012

And suddenly, it was Autumn in the Rockies…

I’ve been scrambling these last few weeks to fit in whatever “summer” activities I want to do before it gets too cold to play outside all day. And before the snow hits. Trust me, it’s coming.

The shift in temperature and Aspen leaf color has also stirred up feelings for traditional fall flavors/sensations: I crave spice, warmth, apples, buttery squashes, and depth.

My mom and her best friend Cheryl are in town and before I left for the airport, I mixed together this bundt cake. I wanted to have something hearty on hand, whether for a quick breakfast or as a portable snack on hikes while we take in the fall foliage.

Honestly, I just wanted to make something with apples, too.

The original recipe I found from Brenda’s blog.

As much as I love a traditional bundt or pound cake, when I am the one eating most of if I like to make it a little more substantial. So this bundt got real heavy, fast.

I added some more whole grains, and I didn’t have any apple cider so I used…beer. The whole grains certainly make the texture of this bundt dense, but that’s exactly what I wanted. Something to “hold me over” on the trail, or until lunch.

If you wish to make this without the whole grains, simply use 3 cups of all-purpose flour instead.

How to make this high altitude adjusted recipe:

Whole Wheat Apple Bundt Cake
adapted from A Farm Girl Dabbles

Whole Wheat Apple Bundt Cake
  • 3 cups shredded apples (you can leave the skin on)
  • 1¾ cups all-purpose flour
  • 1 cup whole wheat flour
  • ¼ cup buckwheat flour
  • ¼ cup oat bran
  • ¼ cup flax seeds
  • ½ tablespoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon cinnamon
  • pinch ground cloves
  • scant 1 cup sugar
  • 1 cup brown sugar
  • ½ cup safflower oil
  • ½ cup applesauce
  • 4 eggs
  • ½ cup dark beer
  • 2 teaspoons vanilla
  1. Preheat your oven to 365 F.
  2. Grease a 12-cup bundt pan.
  3. In a large bowl, combine the flours, oat bran, flax seeds, baking powder, salt, and spices.
  4. In another bowl, whisk the sugar, brown sugar, safflower oil, applesauce, eggs, beer, and vanilla together until smooth.
  5. Pour the wet ingredients into the dry and fold with a spatula until nearly combined.
  6. Fold in the shredded apples.
  7. Pour the batter into the prepared bundt pan and bake for 45-50 minutes until the top is golden brown and a knife inserted in the center of the bundt comes out clean.
  8. Cool on a wire rack for 5 minutes before inverting and cooling completely.

Note: This recipe was adjusted for high altitude baking. To make at sea level, increase your baking powder to 1 tablespoon, and white sugar to 1 cup. Keep an eye on your baking time it may take longer.

About the author

Chef Megan Joy

kelley {mountain mama cooks} - September 14, 2012

Isn’t it funny how “overnight” summer is on it’s way out. I feel like I’m hanging on to summer as much as I can while getting excited for winter at the same time! I love the hearty nature of this cake. I, too, like something a little more substantial. Perfect for fueling up before a long hike or bike ride. Enjoy the last bit of summer!!

Monica Lammers - March 5, 2013

Thank you for this recipe. I am trying to compile Bundt cake recipes for people in the high country. I will add a link to my website for this recipe.

I can’t wait to try this out!! It looks absolutely scrumptious!


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