Apple Bundt Cake


  • 1& 2/3 cups sugar
  • 4 large eggs, plus 2 large egg yolks
  • 1/2 tsp salt
  • 1 tbsp orange zest
  • 2 tsp vanilla extract
  • 1 cup Epicurean Butter Olive Oil
  • 2 & 1/3 cups all purpose flour
  • 2 large Granny Smith apples, peeled & chopped
  • 2 tbsp powdered sugar


  1. Preheat oven to 350º. Grease and flour a 14 cup Bundt pan.
  2. In a bowl or mixer, whisk sugar, eggs, and yolks until fluffy. Beat in orange zest and vanilla. With mixer running, add olive oil in slowly.
  3. Sift baking powder and flour over mixture and mix until incorporated. Gently fold in apples until incorporated. Spoon batter into the Bundt pan.
  4. Bake in preheated oven around 1 hour, or until edges turn brown and toothpick comes out clean.
  5. Transfer to a wire rack and cool for 30 minutes. Invert cake onto the rack and cool completely, around 2 hours. Dust with powdered sugar before serving.

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