Nothing says cozy quite like the sweet aroma of Apple Bundt Cake wafting through the kitchen. Imagine slicing into a beautifully golden cake, revealing tender pieces of apple nestled in a soft, cinnamon-spiced crumb. It’s the kind of dessert that feels like a warm hug from the oven perfect for sharing with family, friends, or enjoying on a quiet afternoon with a cup of tea.
Each bite brings the comforting flavors of cinnamon and nutmeg, capturing the very essence of fall. Whether you’re baking for a family brunch, a potluck, or simply to fill your home with that irresistible apple scent, this Apple Bundt Cake is a beautiful showstopper that’s easy to make and even easier to love.
So preheat your oven, pin this recipe for later, and get ready to fill your kitchen with the warmth of homemade baking.
Table of Contents
Why You’ll Love This Recipe
- Easy to make with simple ingredients
- Perfect for cozy weekends or brunch with family
- Wholesome flavor that feels like home
- Moist and dense texture with delightful apple pieces
- A stunning presentation that impresses without fuss
Ingredients You’ll Need
- 2 cups all-purpose flour – the foundation of your cake providing structure
- 1 1/2 teaspoons baking powder – gives your cake a lovely lift
- 1 teaspoon baking soda – helps balance the acidity from the apples
- 1/2 teaspoon salt – enhances the sweetness
- 1 teaspoon ground cinnamon – adds warmth and spice
- 1/2 teaspoon ground nutmeg – for that cozy undertone
- 1/2 cup unsalted butter, softened – ensures richness and moisture
- 1 cup granulated sugar – brings sweetness
- 1/2 cup brown sugar – adds depth with its molasses notes
- 3 large eggs – binds the ingredients together
- 1 teaspoon vanilla extract – adds a lovely flavor backdrop
- 1/2 cup sour cream – keeps the cake moist and adds a slight tang
- 3 cups peeled and diced apples – the star ingredient, juicy and sweet
- 1 cup chopped walnuts or pecans (optional) – adds a delightful crunch
Step-by-Step Directions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Generously grease your bundt pan to ensure the cake releases easily after baking.
2. Mix Dry Ingredients
In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
3. Cream Butter and Sugars
In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3–5 minutes.
4. Add Wet Ingredients
Beat in the eggs one at a time, mixing well after each. Stir in the vanilla extract and sour cream until smooth.
5. Combine Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix this keeps the cake soft.
6. Fold in Apples and Nuts
Gently fold in the diced apples and nuts (if using). This ensures every bite has flavor and texture.
7. Bake
Pour the batter evenly into your prepared bundt pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve
Let the cake cool in the pan for 15 minutes before inverting it onto a serving plate. Cool completely before slicing.
Serve plain, dusted with powdered sugar, or drizzled with a light glaze for an elegant finish.
Pro Tips for Success
- Measure flour using the spoon-and-level method to prevent a dense texture.
- Allow the cake to cool before flipping to avoid breaking.
- Use both tart and sweet apples for a balanced flavor.
- Store leftovers in an airtight container to keep them moist.
Variations and Creative Twists
Why not put your unique spin on this Apple Bundt Cake? Here are a few fun suggestions:
- Chocolate Chunks: Stir in some chocolate chips for a delightful contrast with the apples.
- Cranberries or Raisins: Add some dried fruit for an unexpected sweetness.
- Cinnamon Swirl: Create a ribbon of cinnamon sugar in the middle of the cake for an extra treat.
- Caramel Drizzle: Top with a homemade caramel sauce for a more indulgent dessert.
How to Store or Freeze
To keep your Apple Bundt Cake fresh, store it in an airtight container at room temperature for up to three days. If you’d like to freeze it, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It will stay fresh for up to three months. When ready to enjoy, simply thaw at room temperature.
Serving Ideas
This charming cake is perfect for a variety of occasions:
- Serve warm slices with a dollop of whipped cream or vanilla ice cream for an indulgent dessert.
- Ideal for sharing at family gatherings or brunch with friends.
- Pack slices in lunchboxes for a delicious midday treat.
- Enjoy with a warm cup of coffee or tea while curled up with a good book.
Apple Bundt Cake – FAQs
What apples work best for this cake?
A mix of tart and sweet apples gives balance. Try Granny Smith with Honeycrisp or Fuji for flavor and structure that holds up during baking.
How do I keep the cake from sticking to the bundt pan?
Grease every crevice with butter or baking spray that contains flour. Let the cake cool 15 minutes, then invert while still slightly warm.
How do I know when the cake is done?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs. The top will spring back lightly when pressed.
Can I substitute sour cream with yogurt?
Yes. Use plain full fat Greek yogurt in the same amount. It keeps the crumb moist and tender with a similar tang.
Can I make the cake ahead of time?
Yes. Bake one day ahead and keep covered at room temperature. Dust with sugar or glaze just before serving for a fresh look.
How should I store or freeze leftovers?
Store in an airtight container at room temperature for up to three days. To freeze, wrap slices or the whole cooled cake in plastic wrap and then foil. Freeze up to three months and thaw at room temperature.
What mix ins work well with this cake?
Chopped walnuts or pecans, raisins, dried cranberries, or chocolate chips pair nicely with the spiced apple crumb.
Do I need a glaze or icing on top?
Optional. Dust with powdered sugar or drizzle a simple icing made with powdered sugar and milk. A light caramel drizzle also complements the apples.
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So gather your ingredients and make some magic in the kitchen with this delightful Apple Bundt Cake. Bake this weekend, and let the warm, sweet flavors sweep you away to a cozy retreat.
Apple Bundt Cake
Ingredients
Dry Ingredients
- 2 cups all-purpose flour the foundation of your cake providing structure
- 1.5 teaspoons baking powder gives your cake a lovely lift
- 1 teaspoon baking soda helps balance the acidity from the apples
- 0.5 teaspoon salt enhances the sweetness
- 1 teaspoon ground cinnamon adds warmth and spice
- 0.5 teaspoon ground nutmeg for that cozy undertone
Wet Ingredients
- 0.5 cups unsalted butter, softened ensures richness and moisture
- 1 cup granulated sugar brings sweetness
- 0.5 cup brown sugar adds depth with its molasses notes
- 3 large eggs binds the ingredients together
- 1 teaspoon vanilla extract adds a lovely flavor backdrop
- 0.5 cups sour cream keeps the cake moist and adds a slight tang
Main Ingredients
- 3 cups peeled and diced apples the star ingredient, juicy and sweet
- 1 cup chopped walnuts or pecans (optional) adds a delightful crunch
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a bundt pan generously.
- In a mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir until well combined.
- In a separate bowl, cream the softened butter and sugars together until fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until smooth.
- Gradually add the dry ingredients to the wet mixture. Mix until just combined, being careful not to overmix.
- Fold in the diced apples and walnuts or pecans if using.
- Pour the batter into your prepared bundt pan and smooth the top with a spatula.
Baking
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then invert onto a serving platter to cool completely.
- Serve as is, or dust with powdered sugar for added elegance.