Apple Crumble Bundt Cake Recipe

Scale

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
3 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp recommended)
1/4 cup brown sugar
1/4 cup all-purpose flour
1/4 cup rolled oats
1/4 teaspoon ground cinnamon
1/4 cup cold unsalted butter, cut into small pieces

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Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the buttermilk.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the diced apples.
In a small bowl, combine the brown sugar, flour, oats, and cinnamon for the crumble topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Pour half of the batter into the prepared bundt pan. Sprinkle half of the crumble topping over the batter. Pour the remaining batter into the pan and top with the remaining crumble topping.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Serve and enjoy!

For extra flavor, add a teaspoon of apple pie spice to the batter.
You can substitute the buttermilk with a mixture of 1 cup of milk and 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.