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–+ servings
Apple Bundt Cake

Moist Apple Bundt Cake for Cozy Fall Gatherings

Delight in the seasonal flavors of this Moist Apple Bundt Cake, a perfect treat for cozy fall gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Can substitute with a gluten-free baking mix.
  • 1 teaspoon baking soda No substitutes recommended for proper rising.
  • 1/2 teaspoon salt Use kosher or sea salt for best results.
  • 1 teaspoon cinnamon Consider using a pumpkin spice blend for a seasonal twist.
  • 1/4 teaspoon nutmeg Ground ginger can be an alternative if desired.
  • 1 cup granulated sugar Can substitute with coconut sugar for a lower glycemic option.
  • 1/2 cup brown sugar Light or dark brown sugar can be used interchangeably.
  • 1/2 cup oil (canola or vegetable) Unsalted butter can be used for a richer flavor.
  • 2 eggs For a vegan option, use flax eggs instead.
  • 2 teaspoons vanilla extract Almond extract can be used for a unique spin.
  • 2 cups apples (Granny Smith or Honeycrisp) Avoid soft varieties for best texture.
For the Glaze
  • 1 cup powdered sugar Make sure to sift it for a smooth texture.
  • 2 tablespoons milk Plant-based milk can also work perfectly here.
  • 1 teaspoon vanilla extract A touch of almond extract can provide a delightful twist.

Equipment

  • bundt pan
  • Mixing Bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions for Apple Bundt Cake
  1. Preheat your oven to 350°F (175°C). Grease a bundt pan generously with butter and dust lightly with flour.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg until well combined.
  3. In a separate bowl, combine the granulated sugar, brown sugar, and oil, whisking thoroughly until smooth. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  4. Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing.
  5. Fold in the diced apples, ensuring they are evenly distributed throughout the batter.
  6. Pour the batter into the prepared bundt pan, smooth the top, and bake for 55-60 minutes or until a toothpick comes out clean.
  7. Allow the bundt cake to cool in the pan for about 10 minutes before transferring to a wire rack.
  8. For the glaze, whisk together powdered sugar, milk, and vanilla extract. Once the cake is cool, drizzle the glaze over the top.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 2IUVitamin C: 5mgCalcium: 2mgIron: 6mg

Notes

For best results, use firm apples like Granny Smith or Honeycrisp. Store covered at room temperature for up to 3 days or refrigerate for up to a week.

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