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Apple Streusel Bundt Cake

Categories: Cakes

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  • 1 1/4 c. vegetable oil
  • 2 1/4 c. sugar
  • 1 tbsp. vanilla extract
  • 1 1/4 c. apple juice
  • 4 c. all-purpose flour
  • 1/2 tsp. Clabber Girl Baking Soda
  • 1/2 tsp. salt
  • 4 tsp. Clabber Girl Baking Powder
  • 1 can apple pie filling
  • 1 c. raisins plumped and drained
  • 1 tsp. cinnamon plus a little extra for Garnish
  • 2 c. powdered sugar
  • water or apple juice as required


Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Generously spray a 9-10 inch angel food cake pan (not with a removable bottom) with non-stick cooking spray.

In a mixer bowl or food processor, blend the oil and sugar. Add in the vanilla and apple juice. Fold in the flour, Clabber Girl Baking Soda, Clabber Girl Banking Powder and salt. Blend well.

Filling: Mix the pie filling with the raisins and cinnamon. Spoon 2/3's of the batter into the pan. Spoon the pie filling on top. Finish with dollops of batter.

Bake 55-70 minutes until cake tests done by springing back when gently touched with fingertips. Cool 15 minutes and then invert onto serving platter.

Icing: Mix confectioner's sugar with apple juice or water to make a soft glaze. Drizzle on cooled cake; dust with cinnamon.

Yields: 12-14 servings