This chock-full-of-mix-ins apple cake was inspired by the very-genius, totally-adaptable Teddie’s Apple Cake. I swapped in whole-wheat flour, brown sugar, pecans, and figs, which add up to an ultra-cozy slice. Serve with big dollops of sour cream. —Emma Laperruque
1 hour 15 minutes
1 bundt cake
unsalted butter, more or less, for greasing pan
2 1/2 cups
all-purpose flour, plus more for dusting pan
1 1/2 cups
1 1/4 cups
light brown sugar
peeled, cored, and sliced or chopped tart apples like Honeycrisp or Granny Smith
Heat the oven to 350°F. Butter and flour a 9-inch tube or Bundt pan.
Beat the oil and sugar together in an electric mixer fitted with a paddle attachment. After 5 minutes, add the eggs and beat until the mixture is homogeneous and creamy.
Meanwhile, whisk together the flours, salt, cinnamon, and baking soda in a bowl. With the machine on low, stir these dry ingredients into the batter. Add the vanilla, apples, pecans, and figs. Stir until just combined.
Transfer the cake batter to the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before turning out.
Serve at room temperature with sour cream to dollop on top.
Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram and Twitter at @emmalaperruque.