This easy apple cinnamon Bundt cake is soft, moist, packed with fresh apples and warm cinnamon. Small apple chunks are folded into a simple cake batter, creating tender bites of apple in every slice. Finished with a sprinkle of powdered sugar, a drizzle of caramel and chopped pecans. This apple Bundt cake is an easy fall dessert that’s perfect for family gatherings, holidays, or a cozy treat.
Why you’ll love this easy apple bundt cake
- So moist: This apple bundt cake has a moist, soft and tender crumb.
- Packed with apple flavor: Made with lots of fresh chopped apples. Each bite is filled with flavorful and tender apple pieces.
- Easy to make: No special tools are needed and it comes together with simple ingredients that you probably already have on hand.
- Perfect fall treat: This homemade apple bundt cake is perfect for holidays, gatherings or whenever you’re craving a cozy fall treat.
Ingredients needed for cinnamon apple bundt cake
- Flour: Gives the cake its structure while keeping it soft and tender.
- Baking soda: Helps the cake rise and give it a light texture.
- Cinnamon: Adds a warm flavor and pairs perfectly with the apples.
- Eggs: Provide moister and structure to the cake.
- Oil: Keeps the cake soft and moist, even after the cake has cooled off. Use vegetable oil, avocado oil, or any neutral oil.
- Sour cream: Adds richness and moister to the cake.
- Sugars: Adds moister and sweetness to the cake.
- Vanilla extract: Enhances the flavors the cake.
- Apples: Plenty of apples are added to sweetness and moister to the cake.
Making the apple cinnamon bundt cake
- In a large mixing bowl, whisk your dry ingredients. Then set aside.
- In a medium bowl, whisk neutral oil, brown sugar, granulated sugar, eggs, sour cream and vanilla extract.
- Add the wet ingredients to the dry ingredients. Mix until flour is just incorporated.
- Add the chopped apples. Mix until incorporated. This batter will be thick because of the apples.
- Scoop into prepared bundt pan. Place apple cake in preheated oven and bake for 55 min-1 hour. Or until toothpick inserted in the center of the cake comes out clean.
- Let the bundt cake cool in the pan for 10-15 minutes. Then carefully transfer to a serving plate.
- Cool slightly then, sprinkle with a little powdered sugar, drizzle of caramel, pecans, or a topping of your choice.
Tips for success
- Don’t overmix the batter. Once you add the flour and the apples. Mix until just combined. Overmixing can lead to a dense cake.
- Grease the bundt cake pan well. Grease the bundt pan with lots of butter. Make sure to get all the sides of the pan. You want to be sure the cake comes out after baking!
- Chop apples into smaller pieces. Smaller pieces of apples will evenly distribute throughout the cake vs larger apple chunks. It also makes the cake easier to cut and helps it stay together when serving.
- Don’t wait to long too long to remove apple cake: You want the cake to cool slightly but not cool off completely. If you wait too long, the cake might be difficult to remove from the pan. Cool 15 minutes before removing.
- Measure flour correctly: Scoop the flour with a spoon into the measuring cup then level the flour with a butter knife. This ensures that you’re adding the right amount of flour. If too much flour is added the cake can turn out dry.
I like using granny smith apples or honey crisp apples. They hold their shape when baked but still come out tender. You can also use any firm apple for the bundt cake.
Yes. Once baked, the apples become soft and tender. Having the skin on the apples can cause the apples to have more of a chew.
Absolutely! You can bake the bundt cake the day before. If you choose to add a topping, you can add it before serving.
You can store the cooled apple bundt cake at room temperature tightly covered in plastic wrap or airtight container for 3-4 days.
You can store the cake in the refrigerator for up to 4- 5 days. Let the cake sit at room temperature for at least 30 minutes before serving for the best texture, or you can heat it in the microwave.
Yes! You can store the cake in the freezer for 3-4 months. Tightly wrap the cooled cake in plastic wrap then place in a freezer-safe container or freezer-safe bag. Thaw overnight then top with topping of choice before serving.
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Recipe
Apple cinnamon Bundt cake
This easy apple Bundt cake is soft, moist, packed with fresh apples and warm cinnamon. Chopped apples are folded into a simple cake batter, creating tender bites of apple in every slice. Finished with a sprinkle of powdered sugar, a drizzle of caramel and chopped pecans. This apple Bundt cake is an easy fall dessert that’s perfect for family gatherings, holidays, or a cozy treat.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baking
Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 2 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup + 2 tablespoons avocado oil or any neutral oil
- ½ cup sour cream
- 1 cup brown sugar
- ¼ cup granulated sugar
- 3 large eggs
- 2 ½ teaspoons vanilla extract
- 3 large apples
Instructions
- Preheat oven to 325 F. Butter 10 cup bundt pan, making sure you get all the sides and crevices. Set aside.
- Peel, core and dice the apples into small chunks then set aside.
- In a medium bowl, whisk flour, baking soda, ground cinnamon and salt. Set aside.
- In another bowl, whisk oil, sour cream, brown sugar, granulated sugar, eggs, and vanilla extract. Beat until combined and mixture looks smooth.
- Add wet ingredients to dry ingredients and stir with a spoon until just combined.
- Add the apples and stir. Don’t over mix. The batter will be very thick.
- Scoop the cake batter into prepared bundt pan.
- Bake for 55min-1 hour or until toothpick inserted comes out clean.
- Cool for 15 minutes before inverting the cake onto plate. Sprinkle with powdered sugar, caramel or a topping of your choice.
Notes
- Don’t overmix the batter. Once you add the flour and the apples. Mix until just combined. Overmixing can lead to a dense cake.
- Grease the bundt pan well. Grease the bundt pan with lots of butter. Make sure to get all the sides and crevices of the pan. You want to be sure the cake comes out after baking!
- Chop apples into smaller pieces. Smaller pieces of apples will evenly distribute throughout the cake vs larger chunks. It also makes the cake easier to cut and helps it stay together when serving.
- Don’t wait to long too long to remove apple cake: You want the cake to cool slightly but not cool off completely. If you wait too long, the cake might be difficult to remove from the pan. Cool 15 minutes before removing.
- Measure flour correctly: Scoop the flour with a spoon into the measuring cup then level the flour with a butter knife. This ensures that you’re adding the right amount of flour. If too much flour is added the cake can turn out dry.
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