Apple Bundt Cake Recipe

Introduction

This Apple Bundt Cake is a moist, warmly spiced dessert that highlights sweet, tender apple chunks in every bite. Perfect for cozy afternoons or festive gatherings, it combines cinnamon and nutmeg with a rich, caramel-like sweetness.

Ingredients

• 3 cups (375g) all-purpose flour, spooned and leveled for accuracy
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg (optional)
• 1 cup (200g) granulated sugar
• 1 cup (200g) brown sugar, packed
• 1 cup (240ml) vegetable oil
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 3 medium apples (about 3 cups or 375g), peeled, cored, and diced into small chunks

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to prevent sticking.
2. Step 2: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined.
3. Step 3: In another bowl, beat together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and creamy.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
5. Step 5: Fold in the diced apples evenly throughout the batter.
6. Step 6: Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
7. Step 7: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the cake cool in the pan for about 15 minutes, then carefully invert onto a wire rack to cool completely before serving.

Tips & Variations

• Try using a mix of tart and sweet apples for a more complex flavor and texture.
• Add 1/2 cup chopped walnuts or pecans for a delightful crunch.
• For extra moisture, sprinkle the diced apples with lemon juice before folding them in to prevent browning.
• Serve with a dusting of powdered sugar or a simple glaze made from powdered sugar and lemon juice.

Storage

Store the apple bundt cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to one week. Reheat slices gently in the microwave or enjoy cold as a sweet treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil for this cake?

Yes, you can substitute vegetable oil with canola oil or light olive oil. Avoid strong-flavored oils as they may alter the taste of the cake.

Do I need to peel the apples?

Peeling is recommended for a smoother texture, but if you prefer a bit more fiber and a rustic feel, you can leave the skins on. Just make sure to wash the apples well before dicing.

Apple Bundt Cake Recipe

Print Recipe

★★★★★

5 from 136 reviews

This Apple Bundt Cake is a moist, flavorful dessert perfect for autumn or any time you’re craving a cozy treat. The combination of warm spices like cinnamon and nutmeg with juicy apple chunks creates a tender crumb with a rich caramel undertone from both brown and granulated sugars, all baked to perfection in a classic bundt pan shape.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups (375g) all-purpose flour, spooned and leveled for accuracy
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg (optional)

Sugars

• 1 cup (200g) granulated sugar
• 1 cup (200g) brown sugar, packed

Wet Ingredients

• 1 cup (240ml) vegetable oil
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract

Fruit

• 3 medium apples (about 3 cups or 375g), peeled, cored, and diced into small chunks

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to ensure the cake releases easily after baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and nutmeg until evenly combined.
3. Cream Sugars with Wet Ingredients: In another large bowl, combine granulated sugar, brown sugar, and vegetable oil. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract for flavor.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing to keep the cake tender.
5. Fold in Apples: Gently fold the peeled, cored, and diced apples into the batter, distributing them evenly without crushing.
6. Pour Batter and Bake: Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Remove: Let the cake cool in the pan on a wire rack for about 15-20 minutes. Then, carefully invert the bundt pan to release the cake onto the rack to cool completely.
8. Serve: Slice and serve as is or dust with powdered sugar for a lovely finishing touch. This cake pairs beautifully with a cup of tea or coffee.

Notes

• For best results, use firm, crisp apples like Granny Smith, Fuji, or Honeycrisp to hold their shape during baking.
• Make sure eggs are at room temperature to help the batter blend smoothly.
• You can add a simple glaze or powdered sugar on top for extra sweetness and presentation.
• Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• This recipe can be doubled for a larger batch, but bake in two separate pans to ensure even cooking.

Keywords: apple bundt cake, apple cake, fall dessert, cinnamon apple cake, moist apple cake