Apple Bundt Cake Recipe

There’s something incredibly comforting about the smell of apples, cinnamon, and butter baking away in the oven. Every fall, when the air starts to feel just a bit crisp and I find myself reaching for a sweater in the morning, I know it’s time to pull out my old bundt pan. This apple bundt cake is one of those recipes that feels like home — simple, humble, and unbelievably delicious.

I first made it years ago when I wanted something special to bring to a neighbor’s harvest gathering. Apple pies were already covered, so I thought, why not a cake that tastes like a pie but looks fancy enough for a celebration? The result was this moist, golden-brown bundt cake packed with tender apple pieces, a swirl of cinnamon-sugar through the middle, and a buttery glaze that sinks into every groove. It’s become a fall tradition ever since.

What I love most is that it’s a cake you can bake on a quiet Sunday afternoon, slice warm for dessert, and still enjoy for breakfast with your coffee the next morning. It tastes like autumn — soft apples, cozy spice, and just enough sweetness to feel indulgent without being heavy.

Why I Love This Recipe

this …

There are a hundred apple cake recipes out there, but this one has a special kind of magic. First, it’s baked in a bundt pan — which means it looks impressive straight out of the oven, even if you’re not a decorator. You don’t need layers or frosting to make it beautiful; the pan does the work for you.

Second, this recipe creates an incredibly moist texture. The secret is using both chopped apples and a touch of oil along with butter. The apples release their juices as they bake, keeping the crumb tender for days. It’s one of those cakes that actually tastes better the next day after the flavors have time to meld together.

Another reason I adore this recipe is its versatility. You can dress it up with a vanilla glaze for brunch or keep it plain and rustic for snacking. It’s cozy and fragrant but also elegant enough to bring to a fall dinner party. And every time I bake it, my kitchen smells like spiced apple heaven — a scent that makes everyone wander in asking, “What’s baking?”

This cake also has a nostalgic charm. It reminds me of the apple cakes my grandmother used to make, though she never owned a bundt pan. She’d pour her batter into whatever tin she had, slice the apples by hand, and sprinkle sugar over the top before baking. I’ve modernized it just a bit — adding brown sugar, vanilla, and a drizzle of glaze — but the heart of her recipe remains.

Ingredients for Apple Bundt Cake

This apple bundt cake calls for pantry staples, but the magic happens in how you use them. Here’s what you’ll need and why:

Apples: Fresh apples are the star. I like using a mix of sweet and tart — Honeycrisp and Granny Smith make the perfect pairing. The sweet apples melt into the crumb while the tart ones hold their shape, giving little bursts of flavor in every bite. Peel and chop them into small cubes so they bake evenly.

Butter and Oil: I use a combination of unsalted butter for richness and vegetable oil for moisture. Butter adds that warm, buttery taste, while oil helps the cake stay soft even after it cools.

Sugar: Both granulated and brown sugar go into this recipe. White sugar gives structure, while brown sugar adds a caramel note that complements the apples beautifully.

Eggs: These help bind everything together and add richness. Make sure they’re at room temperature for the best texture.

All-purpose flour: Standard flour works perfectly here — it gives the cake its soft, fluffy structure. If you prefer a slightly denser texture, you can substitute a portion with whole wheat flour.

Spices: Cinnamon is non-negotiable. I also add nutmeg and a hint of allspice for warmth. If you love fall baking, you could even sprinkle in a touch of ground cloves or cardamom.

Leavening agents: Baking powder and baking soda help the cake rise, giving it that perfect bundt shape.

Vanilla extract: Adds a cozy sweetness that ties everything together.

Milk or buttermilk: Buttermilk adds a subtle tang and helps tenderize the crumb. If you don’t have it, you can make a quick substitute with milk and a teaspoon of vinegar or lemon juice.

Cinnamon-sugar swirl: This is optional but highly recommended — a simple mix of brown sugar and cinnamon layered into the batter. It gives you that bakery-style flavor and a lovely marbled look inside the cake.

Glaze: A buttery vanilla glaze drizzled over the top turns this simple cake into a showstopper. You can skip it, but I’ll warn you — you’ll miss that irresistible sheen and flavor.

How Much Time Will You Need?

This isn’t a quick 20-minute dessert, but it’s worth every moment. From start to finish, you’ll spend about:

• 15 minutes prepping your ingredients (peeling apples, mixing batter)
• 55 to 65 minutes baking time
• 10 minutes cooling in the pan before flipping
• 15 minutes for glazing and final touches

In total, you’re looking at just under 1 hour and 45 minutes, but most of that time your oven will be doing the work. It’s the kind of recipe you make when you want to slow down, put on some music, and let your kitchen fill with that warm apple-cinnamon aroma.

How to Make This Apple Bundt Cake

Step 1: Prep Your Pan and Apples

Grease your bundt pan thoroughly with butter or non-stick spray, making sure you get into every crevice. Lightly dust it with flour to help the cake release cleanly. Then peel and chop your apples into small cubes — about ¼-inch pieces. Toss them with a teaspoon of lemon juice to keep them from browning while you mix the batter.

Step 2: Make the Cinnamon-Sugar Swirl

In a small bowl, combine brown sugar and cinnamon. This will be layered in the middle of the batter to give your cake that signature flavor and beautiful swirl when sliced.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, cream together softened butter, oil, and both sugars until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract and buttermilk. The mixture should look creamy and slightly thick.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices. Gradually add the dry ingredients to the wet mixture, stirring gently until everything is just combined. Avoid overmixing — that’s the key to a tender crumb.

Step 5: Add the Apples

Fold in your chopped apples using a spatula. The batter will be thick and chunky — that’s exactly what you want. Each piece of apple will soften and release juices as the cake bakes, keeping it moist.

Step 6: Layer the Batter

Pour half the batter into your prepared bundt pan. Sprinkle the cinnamon-sugar mixture evenly over the top, then spoon the remaining batter over it. Use a knife to gently swirl it through the middle for a marbled look.

Step 7: Bake to Golden Perfection

Place the pan in a preheated oven at 350°F (175°C) and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. The top should be beautifully golden and slightly crisp around the edges.

Step 8: Cool and Flip

Let the cake cool in the pan for about 10–15 minutes before inverting it onto a wire rack. Don’t rush this part — the steam inside helps loosen the cake. Once flipped, let it cool completely before glazing.

Substitutions

If you’re missing a few ingredients, don’t worry — this cake is flexible.

• Apples: You can swap in pears for a slightly lighter, floral flavor. Or use apple sauce for half the fruit if you prefer a smoother texture.
• Flour: For a gluten-free version, use a 1:1 gluten-free flour blend. The texture will be slightly more delicate but still delicious.
• Oil: Replace vegetable oil with coconut oil for a hint of tropical sweetness or melted butter for a richer taste.
• Buttermilk: No buttermilk? Mix 1 cup milk with 1 tablespoon of vinegar or lemon juice, let it sit for 5 minutes, and use it in the recipe.
• Glaze: If you’re avoiding dairy, try a simple powdered sugar and almond milk glaze instead.

The beauty of this recipe is how forgiving it is — you can adjust it to suit your pantry and still end up with a showstopping bundt cake.

Best Side Dishes for Apple Bundt Cake

Pairing this cake with the right side makes it even more memorable. Here are three of my favorites:

• Warm Caramel Sauce: Drizzle over the cake slices for a rich, dessert-worthy treat. The caramel and apple combination is simply irresistible.
• Vanilla Ice Cream: A scoop of creamy vanilla ice cream melting over a warm slice takes it to the next level — perfect for dinner parties or cozy nights in.
• Hot Apple Cider or Coffee: The warmth and spice of apple cider (or a strong cup of coffee) balance the sweetness and make this cake the perfect afternoon indulgence.

Serving and Presentation Tips

When it comes to serving apple bundt cake, presentation can make a simple dessert feel special. I love keeping it rustic yet elegant — just enough effort to impress without making it fussy. Once the cake is fully cooled and glazed, place it on a cake stand or a pretty platter. A light dusting of powdered sugar adds charm, and if you’re feeling fancy, you can garnish with thin apple slices or a sprinkle of cinnamon on top.

Cut slices using a serrated knife for clean edges, and serve with the glaze pooled slightly on the plate — it adds a touch of indulgence. For gatherings, you can place small individual ramekins with whipped cream or caramel drizzle beside each slice. The goal is to make it visually appealing but still cozy and approachable.

Tips and Tricks to Make This Recipe Even Better

The first tip I always share is to use fresh, crisp apples. Overripe or soft apples can turn the cake mushy. Chopping them evenly ensures that each slice has a consistent texture and bite.

Second, don’t overmix the batter. Once you combine the wet and dry ingredients, stir just until incorporated. Overmixing can make the cake dense and tough instead of tender and moist.

For an extra flavor boost, toast your spices briefly in a dry pan before adding them to the batter. It releases their oils and deepens the aroma in your finished cake.

Finally, if you want a bakery-style swirl, layer your batter and cinnamon sugar carefully. Pour half of the batter, sprinkle cinnamon sugar, and top with the remaining batter, then lightly swirl with a knife. It creates a beautiful marbled effect that looks impressive when sliced.

Common Mistakes to Avoid

One common mistake is not prepping your bundt pan properly. If it’s not well-greased and floured, the cake can stick and break apart. Take your time with this step; it’s worth it.

Another is baking at too high a temperature. Your cake might brown too quickly on the outside while staying raw in the middle. Stick to the recommended 350°F and use a toothpick to test for doneness.

Over-chopping apples or adding too many can also cause a soggy cake. Keep pieces small and evenly distributed. Lastly, don’t glaze while the cake is hot — the glaze will run off instead of forming that lovely thin coating that makes the cake so appealing.

How to Store It

This apple bundt cake keeps surprisingly well. Store it at room temperature, covered loosely with plastic wrap or in a cake dome, for up to 3 days. For longer storage, wrap tightly in plastic wrap and place it in an airtight container in the refrigerator — it will last about a week.

You can also freeze slices individually. Wrap each slice in plastic wrap and then foil, and place in a freezer-safe bag. When you’re ready, thaw at room temperature or gently warm in the oven for a few minutes to bring back that fresh-baked aroma.

Frequently Asked Questions

Can I make this cake ahead of time?
Absolutely! You can bake it the day before and store it covered at room temperature. The flavors actually deepen overnight, making it even more delicious.

Can I use a different type of apple?
Yes. Honeycrisp, Gala, Fuji, or Granny Smith all work. Mixing sweet and tart varieties gives the best texture and flavor.

Can I make this gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend. The cake may be slightly more delicate, but it will still be moist and flavorful.

Do I have to use a bundt pan?
No, but a bundt pan gives it that classic, elegant shape. You could use a 9×13-inch pan instead — just adjust the baking time slightly.

Can I add nuts or dried fruit?
Definitely! Chopped walnuts or pecans add a lovely crunch, and dried cranberries or raisins provide a sweet-tart contrast to the apples.

Print