Print

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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/apple-bundt-cake-recipe/