What are the best apples to use?

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.

Do I need to peel the apples?

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.

Can I make this ahead of time?

Absolutely! You can bake the bundt cake the day before. If you choose to add a topping, you can add it before serving.

How do I store the apple cake?

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.

Can I freeze the apple bundt cake?

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.

Apple cinnamon Bundt cake

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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.

Author: nataliyadudley
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 12 1x
Category: Dessert
Method: Baking

Ingredients

Scale

3 cups all purpose flour
1 teaspoon baking soda
2 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup + 2 tablespoons avocado oil or any neutral oil
1/2 cup sour cream
1 cup brown sugar
1/4 cup granulated sugar
3 large eggs
2 1/2 teaspoons vanilla extract
3 large apples

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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.

Find it online: https://tastytreatpantry.com/apple-cinnamon-bundt-cake/