Question 1

What apples work best for this cake?

Accepted Answer

Firm apples like Honeycrisp, Granny Smith, Braeburn, or Pink Lady hold their shape and add great flavor.

Question 2

Can I make this cake ahead of time?

Accepted Answer

Yes. This cake actually tastes better the next day and is ideal for make-ahead baking.

Question 3

Why is my Bundt cake sticking?

Accepted Answer

Bundt pans need thorough greasing and flouring, especially around detailed edges. Letting the cake cool slightly before unmolding also helps.

Also, make sure you give it a rest before unmolding. Letting the cake rest in the pan for about 10 to 20 minutes gives it time to firm up just enough to hold its shape. During this short cooling period, the cake also begins to pull slightly away from the sides of the pan, which helps it release more cleanly when you turn it out.

That said, you don’t want to wait too long. If the cake cools completely in the pan, the sugars can stick to the metal and harden, making it harder to release. The sweet spot is when the cake is still warm but no longer delicate—set, relaxed, and ready to come out in one piece.

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