There’s something magical about an apple bundt cake—warm, cozy, and just sweet enough to feel like a hug in dessert form. Every bite is packed with tender chunks of apple and a hint of cinnamon and nutmeg that makes your kitchen smell like autumn, no matter the season. What I love most? It’s foolproof. Even if you’re not a seasoned baker, this apple bundt cake comes together easily and always impresses. Serve it for Sunday brunch, pack it for a picnic, or bring it to a potluck—it never fails to disappear fast. And trust me, that moist, spiced crumb? Absolute perfection.
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Why You’ll Love This Apple Bundt Cake
This apple bundt cake is one of those recipes that just works—every single time. Whether you’re baking for your family or bringing dessert to a party, here’s why it’ll become your new go-to:
- Unbeatable texture: The combination of fresh apples and just the right amount of butter creates a cake that stays moist for days. No dry, crumbly slices here!
- Simple as can be: No fancy techniques or hard-to-find ingredients. If you can peel an apple and stir batter, you’ve got this.
- Crowd-pleasing magic: The warm spices and tender apple chunks make it a hit with kids and adults alike. I’ve lost count of how many times someone’s asked for the recipe mid-bite.
- Perfect for any occasion: Dress it up with a caramel drizzle for holidays, or keep it simple with powdered sugar for casual get-togethers—it always fits the vibe.
Ingredients for the Best Apple Bundt Cake
Here’s everything you’ll need to make this gorgeous apple bundt cake—simple ingredients that come together to create something truly special. I’ve made this so many times I could probably recite the list in my sleep, but I still double-check to make sure I’ve got everything prepped just right!
- 2 cups all-purpose flour: Spoon and level it—don’t scoop straight from the bag or you’ll end up with too much.
- 1 teaspoon baking soda: Make sure it’s fresh so your cake rises properly.
- 1 teaspoon cinnamon & ½ teaspoon nutmeg: These warm spices are non-negotiable for that perfect autumn flavor.
- ½ teaspoon salt: Just enough to balance the sweetness.
- ½ cup unsalted butter, softened: Leave it out for an hour—it should indent slightly when pressed but not be greasy.
- 1 cup granulated sugar: I sometimes swap in brown sugar for half if I want extra caramel notes.
- 2 large eggs: Room temperature blends better—just set them next to the butter.
- 1 teaspoon vanilla extract: The good stuff, not imitation—it makes a difference!
- 2 cups peeled and diced apples: I’m team Granny Smith for their tartness, but any firm baking apple works.
- ½ cup chopped walnuts (optional): For crunch lovers—leave ’em out if you prefer a smoother bite.
See? Nothing fancy, but when these ingredients come together… oh boy, just wait until you taste it!
How to Make Apple Bundt Cake
Okay, let’s get baking! This apple bundt cake comes together in simple steps, but I’ll walk you through each one to make sure it turns out perfect. The key is taking your time with the butter and sugar—that’s where the magic starts. And don’t worry, I’ve included all my little tricks to prevent any bundt pan disasters!
Preparing the Batter
First, grab that softened butter and granulated sugar. Toss them into a big mixing bowl and beat them together for a good 2-3 minutes—you want it light, fluffy, and pale yellow. (This isn’t the step to rush! Those tiny air bubbles you’re creating will give your cake that dreamy texture.)
Now add the eggs one at a time, mixing well after each. Scrape down the sides of the bowl so everything gets friendly. Then pour in that vanilla—smell that? It’s already starting to smell like a bakery in here!
In goes your dry mixture (flour, baking soda, cinnamon, nutmeg, salt). Here’s my golden rule: alternate adding the dry ingredients with a splash of whatever liquid you’re using (in this case, the apples will add moisture as they bake). Start and finish with the dry stuff, mixing just until combined after each addition. The batter will be thick, but those juicy apple pieces are coming to the rescue!
Now gently fold in your diced apples and walnuts (if using). Don’t overmix here—just a few turns with a spatula until they’re evenly distributed. The batter should be gloriously chunky with apple bits peeking through.
Baking the Apple Bundt Cake
Preheat that oven to 350°F (175°C) and give your bundt pan some love. I’m paranoid about sticking, so I use my homemade cake goop (equal parts flour, oil, and shortening mixed into a paste) brushed into every nook of the pan. You could also use butter and flour or nonstick spray—just get in all those grooves!
Pour the batter into your prepared pan, smoothing the top with a spatula. It’ll look alarmingly full, but trust me—it rises just enough without overflowing. Slide it into the oven for 45-50 minutes. Around the 35-minute mark, your kitchen will start smelling like apple pie heaven.
Here’s how to test for doneness: stick a toothpick near the center—it should come out with moist crumbs, not wet batter. The cake should also start pulling slightly away from the pan’s edges. If it’s browning too fast, tent it loosely with foil for the last 10 minutes.
When it’s perfect, let it cool in the pan for exactly 10 minutes—no more, no less. This lets it firm up enough to hold its shape but not so much that it sticks. Then, take a deep breath, place a wire rack over the top, and flip with confidence! If you greased well, it’ll release with a satisfying “plop.” Let it cool completely before dusting with powdered sugar or adding any glaze.
Tips for the Perfect Apple Bundt Cake
After making this apple bundt cake more times than I can count (and yes, learning from a few disasters along the way), I’ve picked up some foolproof tricks to ensure yours turns out bakery-perfect every time. These are the little things that make all the difference!
- Choose the right apples: Granny Smith is my top pick—their tartness balances the sweetness, and they hold their shape during baking. If you prefer sweeter, Honeycrisp or Braeburn work great too. Just avoid mealy varieties like Red Delicious (they turn to mush!).
- Don’t overmix the batter: Once you add the flour, mix just until combined. Overworking it develops too much gluten, and hello, dense cake! A few small lumps are totally fine—they’ll disappear during baking.
- The toothpick lie: That old “clean toothpick” rule? Forget it. Pull your cake out when the tester shows moist crumbs. If it’s completely clean, you’ve overbaked it. The cake keeps cooking from residual heat as it cools.
- Grease like you mean it: Bundt pans are traitors with all those crevices. Use a pastry brush to get grease into every groove, or better yet, make cake goop (equal parts flour, oil, and shortening). Cold cake + warm pan = clean release every time.
And one bonus tip—if your cake does stick? No panic! Just patch it with leftover glaze or whipped cream. I’ve “fixed” many “rustic” cakes this way, and nobody’s ever complained!
Apple Bundt Cake Variations
One of the best things about this apple bundt cake is how easily you can tweak it to match your mood or what’s in your pantry. My family loves testing new versions—here are our favorites that still keep the spirit of the original:
- Nut swaps: Swap walnuts for pecans or hazelnuts if you prefer. For nut-free folks, toasted coconut adds lovely texture.
- Glaze game: Skip the powdered sugar and drizzle with warm caramel or brown butter glaze. My cousin swears by a maple cream cheese frosting that’s divine.
- Fruit experiments: Try swapping half the apples for ripe pears or adding a handful of fresh cranberries for tart contrast.
- Spice it up: Add a pinch of cardamom or ginger for extra warmth. My secret? A tablespoon of bourbon in the batter for grown-up gatherings.
The beauty is—none of these changes affect the cake’s foolproof nature. Whether you stick to the classic or get creative, that moist, spiced crumb stays perfect every time!
Serving and Storing Apple Bundt Cake
One of the best parts about this apple bundt cake? It tastes even better the next day—if it lasts that long! Here’s how to keep it fresh and serve it up beautifully. My family jokes that I should hide slices just for myself because this cake disappears fast once it hits the table.
Storage tips: Once completely cooled, wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. If your kitchen runs warm (or if you added a cream cheese glaze), pop it in the fridge—just let slices come to room temp before serving for the best texture.
Reviving leftovers: That slice from day 2 or 3 still deserves to shine! Warm individual pieces in the microwave for 10-15 seconds to bring back that just-baked softness. Feeling fancy? Toast slices lightly in a skillet with a pat of butter until the edges get crispy—divine with morning coffee.
Presentation magic: Dusting with powdered sugar is my go-to—it’s simple but looks so elegant. Use a fine-mesh sieve for an even snowfall effect. For special occasions, arrange thin apple slices in a flower pattern on top before dusting. A drizzle of salted caramel or warm vanilla glaze takes it over the top, but honestly? This cake stands proud all on its own.
Pro tip: If baking ahead for an event, hold off on garnishes until right before serving so sugars don’t dissolve into the cake. And whatever you do—save the center slice for yourself. The extra apple concentration there? Worth fighting for!
Apple Bundt Cake FAQs
Over the years, I’ve gotten so many questions about this apple bundt cake—and I love sharing the little tricks that make it foolproof. Here are the answers to the ones that pop up most often. Trust me, I learned some of these the hard way (like that time my cake stuck to the pan in one giant crumble… we don’t talk about that)!
Can I use oil instead of butter?
You can, but the texture changes. Butter gives that rich, dense pound cake crumb we love, while oil makes it lighter (almost like a muffin). If you must substitute, use ⅓ cup vegetable oil for the ½ cup butter—but really, butter is worth it here. My compromise? Replace just 2 tablespoons of butter with oil if you’re worried about dryness.
How do I prevent the cake from sticking to the pan?
Ah, the bundt pan struggle! Here’s my battle-tested method: First, grease every nook with softened butter using a pastry brush (get in those swirls!). Then dust with flour, tapping out excess. Even better? Make “cake goop”—mix equal parts flour, vegetable oil, and shortening into a paste and brush it on. And whatever you do, let the cake cool in the pan for exactly 10 minutes before flipping—any longer and it steams itself stuck!
What are the best apples to use?
Granny Smith is my MVP—their tartness balances the sweetness, and they hold their shape beautifully. Honeycrisp and Braeburn are great sweeter options. Avoid Red Delicious (too mushy) and McIntosh (they disappear into the batter). Pro tip: If your apples are super juicy, pat them dry with a paper towel first to prevent soggy spots.
Can I make this ahead of time?
Absolutely! In fact, the flavors deepen overnight. Bake it the day before, cool completely, then wrap tightly in plastic. Don’t add powdered sugar or glaze until right before serving. For longer storage, freeze the unglazed cake for up to 3 months—thaw at room temp while you sleep, and it’ll taste freshly baked by morning.
Why did my cake turn out dense?
Usually means you overmixed after adding flour (develops too much gluten) or used too much apple (they release moisture unevenly). Measure flour by spooning it into cups—packing it down adds extra. And when folding in apples, stop mixing the second they’re distributed. If your baking soda’s old, that can also cause density—test it by mixing ¼ tsp with vinegar; it should bubble vigorously.
Nutritional Information
Just so you know what you’re biting into—here’s the nutritional breakdown for a slice of this glorious apple bundt cake. Keep in mind these are estimates (my slices tend to be “generous” when no one’s looking!). But hey, with fresh apples and all that fiber, I like to think it counts as a fruit serving… right?
- Serving Size: 1 slice (about 1/10 of the cake)
- Calories: 280
- Total Fat: 10g (5g saturated, 4g unsaturated)
- Cholesterol: 50mg
- Sodium: 180mg
- Total Carbohydrates: 45g
- Fiber: 2g (Thanks, apples!)
- Sugar: 20g
- Protein: 4g
Note: Values will vary slightly depending on apple sweetness and whether you add walnuts. For lower sugar, try reducing the granulated sugar to ¾ cup—the apples bring natural sweetness anyway. And if you’re gluten-free, I’ve had success with a 1:1 gluten-free flour blend, though the texture will be slightly denser.
Now go enjoy that slice guilt-free—life’s too short not to savor every cinnamon-spiced bite!
Irresistible Apple Bundt Cake Recipe with 2 Moist Secrets
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
A moist and flavorful apple bundt cake, perfect for any occasion. This cake combines fresh apples, warm spices, and a tender crumb for a delicious dessert.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups peeled and diced apples
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a bundt pan.
- In a bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Fold in diced apples and walnuts (if using).
- Pour the batter into the prepared pan and bake for 45-50 minutes.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Use tart apples like Granny Smith for better flavor.
- Dust with powdered sugar before serving if desired.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
