Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1/2 cup (120ml) neutral oil
  • 3 large (150g) eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 tsp (7g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tbsp (8g) ground cinnamon
  • 3 cups (450g) Granny Smith apples, peeled and diced into 1/2 inch cubes
  • 1 tbsp (8g) lemon juice
  • 2 tbsp (16g) brown sugar
  • 8 oz (225g) full-fat cream cheese, softened
  • 1/4 cup (55g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 10-inch Bundt pan with butter and flour.
  2. Toss diced Granny Smith apples with lemon juice and brown sugar in a medium bowl; set aside to macerate.
  3. In a large bowl, beat melted butter, oil, sugar, eggs, and vanilla until pale and smooth.
  4. Slowly stir in flour, baking powder, baking soda, salt, and cinnamon until just combined.
  5. Gently fold the macerated apples into the batter using a spatula, ensuring not to overmix.
  6. Pour batter into the prepared Bundt pan and bake for 65 minutes or until a toothpick comes out clean.
  7. Allow cake to cool before frosting with a mixture of softened cream cheese, butter, powdered sugar, and vanilla.