Apple Bundt Cake Recipe
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If you’re looking for a cake to celebrate the fall season, this Apple Bundt Cake Recipe is absolutely perfect. It’s moist and delicious, and you can make it with your favorite apple variety.
Topped with sweet and delicious icing, this simple apple cake will satisfy every apple craving!
Easy Apple Cake from Scratch
Fall is the perfect time of year to enjoy this apple cake with a simple glaze icing. This apple bundt cake is easy to make and tastes amazing. Perfect for entertaining or serving for brunch.
Apple Bundt Cake
I don’t typically make my cakes from scratch, but this cake is simple and can be prepped in 15 minutes, which is easy enough for me. A gentle crumb dotted with fresh apple pieces. Ideal for serving with a fresh pot of coffee.
Why Make Apple Bundt Cake Recipe
What is the difference between a Bundt Cake and a Regular Cake?
- The main difference between a bundt cake and a regular cake is the type of pan in which it is cooked.
- A bundt cake uses a bundt pan. These are round with a hole in the middle and produce a tall cake with grooved edges and a hole in the middle. Some are simple, while others are very ornate. Bundt pans will vary in volume. (This recipe calls for a 12-cup bundt pan.)
- Many cake batters can be baked in a bundt or regular baking pan; however, the cooking times may vary from a regular cake pan.
Ingredients + Tips and Substitutions
(Ingredients at a glance; you will find the full recipe with ingredient amounts in the printable recipe card at the bottom of the post.)
For the cake:
- Apples | Peeled and chopped into chunks. This recipe uses granny smith apples, but you can use any kind you’d like.
- Flour | All-purpose flour works great for this cake. You can also use cake flour.
- Sugar | Standard white granulated sugar.
- Pecans | Chopped. You can buy them chopped, or you can chop them yourself with your food processor.
- Oil | Any neutral oil will work for this recipe; vegetable oil, canola oil, or a blended oil are the most popular.
- Eggs | Large eggs.
- Baking Soda | It’s important to remember to replace your baking soda every three months to get the best results when baking, otherwise, things can fall flat. Literally.
- Cinnamon | Ground seasonings start to lose their flavor after six months. Make sure you can smell your cinnamon when you open it, if you can’t it’s time to replace it. You can also freshly grate it from a cinnamon stick.
- Salt | Fine sea salt gives the best flavor without any metallic aftertaste.
For the frosting:
- Powdered Sugar | Otherwise known as confectioners sugar.
- Milk | Whatever milk you have on hand will work. Whole milk, skim milk pr even cream.
How to Make an Apple Bundt Cake
(Find the printable recipe card at the bottom of the post.)
1 Prep: Preheat oven to 350 °F. Spray a 12-cup bundt cake pan with baking spray and set aside. Chop your apples.
2 Make the cake: In a large bowl, whisk the oil and sugar. Add eggs and mix until fully combined. In a separate bowl, stir the dry ingredients. Then, add them to the wet ingredients and fold until combined. Fold in the chopped pecans and apples. Pour the batter into the bundt pan.
3 Bake: Bake for 55-60 minutes. To check if the apple bundt cake is fully cooked, insert a toothpick into the center, which should come out clean. Let it sit for 20-30 minutes, then flip onto a wire rack to cool completely.
4 Make the glaze: Mix the powdered sugar and milk. If you like your glaze to be runnier, add more milk slowly. Pour the glaze over the fully-cooled cake.
Recipe Tips
- Do not forget to spray your pan before pouring in the batter!
- Measure your flour by spooning the flour into the measuring cup and then leveling the cup with a knife.
- The cake will be done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cake cool for 10 minutes after removing it from the oven. Then, flip it onto a cooling rack and let it finish cooling to room temperature before trying to remove the pan. If it cools too long, it could be hard to get out, but if it is too hot, the cake could fall apart.
- Try pouring the glaze onto this cake using a measuring cup or any cup with a spout. This will give you more control over where you drizzle.
Variations
- Try using various types of apples to boost the flavor profile, for example, honey crisp and granny smith for a more tart cake. For a sweeter apple cake, try mixing gala and fuji apples.
- Try adding pumpkin pie spice, apple pie spice (they are basically the same thing) or a bit of nutmeg to the recipe for a fun burst of fall flavor.
- You might also consider adding a caramel drizzle over your glaze to create a caramel apple-style cake. Or try using a brown sugar glaze. (Combine 1 cup of brown sugar and 1/2 cup heavy cream in a saucepan over medium heat. Stir constantly until the brown sugar has melted; cook for one more minute. Allow to cool, then mix in 1/2 cup of confectioners sugar.
- Swap out pecans for walnuts, or even use candied nuts.
Storage Suggestions
Store the cake in an airtight container at room temperature for three days or in the refrigerator for up to five days.
To freeze, place the cake in an airtight container or freezer-safe bag. You can freeze the cake whole or freeze individual slices. If freezing whole, I recommend adding the glaze after thawing, when you are ready to serve
FAQs
What type of Apple is best in this Apple Bundt Cake?
While Granny Smith apples are a popular choice due to their tart flavor and firm texture, you can also use Honeycrisp, Fuji, Golden Delicious, or Gala apples for a sweeter taste. Mixing different types can add depth to your cake’s flavor.
Can I Make This In A Regular Cake Pan?
Yes, but you may need to adjust your cooking time. Start by baking for 40-45 minutes if using a metal pan or 50-55 minutes if using a glass dish. The cake will be done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
You could also make this recipe in a cupcake pan. Fill the cupcake wells 3/4 full, and bake at 350 F for 20 to 23 minutes. Then top with a delicious cream cheese frosting.
How do I ensure my bundt cake doesn’t stick to the pan?
Make sure to generously spray your bundt pan with baking spray or grease it with butter and lightly coat it with flour. This will help prevent the cake from sticking.
Can I Make The Glaze In Advance?
Yes, you can make the glaze for this apple cake in advance and store it in an air-tight container in the refrigerator for up to 3 days. Give it a good whisk; it will develop a crunchy film on top that will dissolve back in after stirring.
How To Store The Leftovers For This Apple Cake?
Cover leftovers and store them at room temperature for 3 days or in the refrigerator for up to 5 days. Freezing Instructions: Cake freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
Tools to Make this Apple Bunt Cake
- For this recipe, you’ll want a good nonstick bundt pan.
Pin this recipe for later
More Apple Recipes to Enjoy
- Slow Cooker Apple Crisp
- Apple Galette
- Apple and Walnut Salad
- Amazing Stovetop Cinnamon Apples Recipe
- Apple Butter Recipe
- Easy Applesauce Recipe
Tried this Apple Cake recipe?
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Print
Apple Bundt Cake Recipe
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 16 servings 1x
- Category: desserts
- Method: oven
Description
This Apple Bundt Cake Recipe is moist, delicious. Topped with sweet and delicious icing, this simple Apple Cake will satisfy your every apple craving!
Ingredients
For the cake:
- 1 1/4 cup oil
- 2 cups (440 gr) granulated sugar
- 3 large eggs
- 3 cups (360 gr) all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¾ cup (90 gr) chopped pecans
- 3 large (700 gr) granny smith apples, finely chopped
For the glaze:
- 1 ¼ cup (150 gr) powdered sugar
- 1 ½ tbsp + 1 tsp milk
Instructions
- Preheat oven to 350 °F. Spray a 12 cup bundt cake pan with baking spray and set aside.
- Whisk the oil and sugar. Add eggs and mix until fully combined. In a separate bowl, mix the dry ingredients. Then add them to the wet ingredients and fold until combined. Fold in the chopped pecans and apples.
- Pour the batter into the bundt pan. Bake for 55-60 minutes. To check if it is fully cooked, insert a toothpick to the center and it should come out clean.
- Let it sit for 20-30 minutes and flip onto a rack to let it cool completely.
- For the glaze: Mix the powdered sugar and milk. If you like your glaze to be runnier, add more milk slowly.
- Pour the glaze over the fully cooled cake.
Nutrition
- Serving Size: 1/16th of recipe
- Calories: 435
- Fat: 22
- Carbohydrates: 55
- Protein: 4
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